Italian Casatiello Napoletano - Savory Stuffed Easter Bread
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
45 mins
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Resting/Rising Time
4 hrs 30 mins
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Total Time
5 hrs 45 mins
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Servings
1 loaf
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Calories
4410 kcal
-
Course
Side Dish, Main Course, Appetizer, Lunch
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Cuisine
Italian
Italian Casatiello Napoletano - Savory Stuffed Easter Bread
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This Savory Italian Casatiello Napoletano Bread is a traditional Easter Bread from Naples. Stuffed with salame, pancetta and a selection of cheeses.
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Ingredients
FOR THE BREAD
- 1 cup water 250-275 grams, 1-3 tablespoons, lukewarm
- 1 teaspoon active dry yeast
- 3 ½ cups all-purpose flour 500 grams, 5 ½ tablespoons, or bread flour
- ½ cup lard 115 grams, 1 tablespoon
- 1 teaspoon salt
- 3-4 dashes black pepper
FILLING
- 1 ¼ cups fontal cheese 170 grams, cubed, or provolone, gruyere, or a mixture
- 1 cup salami 120 grams, milano style, cubed
- ⅓ - ½ cup pancetta 50 grams, cubed
- 3 tablespoons pecorino cheese 40 grams, freshly grated
- 3 tablespoons Parmesan Cheese 40 grams, freshly grated
- 3-4 large egg
* You can use all pecorino or all parmesan whichever you prefer, if you use both then mix together.
EGG WASH
- 1 egg
- 1 tablespoon water
Instructions
- In the stand up mixer add the water and sprinkle the yeast on top, let it sit for 5-10 minutes, then stir, add the flour and start to knead, add the lard a little at a time and continue to knead add the salt and pepper with the last addition of lard.
- Knead the dough for 10-15 minutes, it should be smooth and not sticky. Form the dough into a ball, place in a clean bowl, cover it and let it rise in a warm draft free area for 2-3 hours or until it triples in volume.
- Move the dough to a flat surface and pat into small rectangle, fold the top of dough to the middle the the bottom up and over the middle like an envelope. Remove a small amount of dough to be used as the strips to cover the eggs, you need to roll out 6-8 strips. Cover and let the dough rest for 30 minutes.While the dough is resting cut up the pancetta, salami and cheese into cubes
- Roll the dough into a rectangle 1/4 inch (1 cm) thick about 16x10 inches (40x27 cm) in size, sprinkle with 1/2 the grated pecorino or parmesan, then top with the cubed salami, pancetta and cheese, sprinkle again with the remaining pecorino.
- Roll the dough lengthwise, but not too tightly, form into a circle and place it in a greased 10 inch tube or bundt pan. Place 3-4 eggs on the dough spread apart and keep them in place with strips of rolled out dough, wet the ends of the dough with a little water to help it stick.
- Cover the pan and let it rise in a warm draft free area for approximately 2 hours.
- Pre-heat oven to 350F (180C).
- Brush the risen dough with the egg wash and bake for 45-50 minutes or until golden. If the bread is browning too much cover with foil and continue baking. Cool on a wire rack. Eat warm or room temperature. Enjoy!
EGG WASH
- In a small bowl beat together the egg and water.
Nutrition Information
Show Details
Calories
4410kcal
(221%)
Carbohydrates
347g
(116%)
Protein
170g
(340%)
Fat
257g
(395%)
Saturated Fat
93g
(465%)
Trans Fat
14g
(700%)
Cholesterol
1070mg
(357%)
Sodium
6672mg
(278%)
Potassium
1634mg
(35%)
Fiber
16g
(64%)
Sugar
3g
(6%)
Vitamin A
2837IU
(57%)
Vitamin C
1mg
(1%)
Calcium
2218mg
(222%)
Iron
27mg
(150%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 4410 kcal
% Daily Value*
| Calories | 4410kcal | 221% |
| Carbohydrates | 347g | 116% |
| Protein | 170g | 340% |
| Fat | 257g | 395% |
| Saturated Fat | 93g | 465% |
| Trans Fat | 14g | 700% |
| Cholesterol | 1070mg | 357% |
| Sodium | 6672mg | 278% |
| Potassium | 1634mg | 35% |
| Fiber | 16g | 64% |
| Sugar | 3g | 6% |
| Vitamin A | 2837IU | 57% |
| Vitamin C | 1mg | 1% |
| Calcium | 2218mg | 222% |
| Iron | 27mg | 150% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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