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Italian Casatiello Napoletano - Savory Stuffed Easter Bread

This Savory Italian Casatiello Napoletano Bread is a traditional Easter Bread from Naples. Stuffed with salame, pancetta and a selection of cheeses.

Prep Time
30 mins
Cook Time
30 mins
Resting/Rising Time
4 hrs 30 mins
Total Time
5 hrs 45 mins
Servings: 1 loaf
Calories: 4410 kcal
Course: Side Dish , Main Course , Appetizer , Lunch
Cuisine: Italian

Ingredients

FOR THE BREAD
  • 1 cup + 1-3 tablespoons water lukewarm (250-275 grams)
  • 1 teaspoon active dry yeast
  • 3 ½ cups + 5 ½ tablespoons flour (all purpose or bread) (500 grams)
  • ½ cup + 1 tablespoon lard (115 grams)
  • 1 teaspoon salt
  • 3-4 dashes black pepper
FILLING
  • 1 ¼ cups cheese (cubed fontal, provolone, gruyere or even a mixture) (170 grams)
  • 1 cup salame (milano cubed) (120 grams)
  • ⅓ - ½ cup pancetta (cubed) (50 grams)
  • 3 tablespoons pecorino freshly grated* (40 grams)
  • 3 tablespoons parmesan freshly grated* (40 grams)
  • 3-4 large eggs
* 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. Cover the pan and let it rise in a warm draft free area for approximately 2 hours.
  7. Pre-heat oven to 350F (180C).
  8. 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
    Cup of Yum
  1. In a small bowl beat together the egg and water.

Nutrition Information

Calories 4410kcal (221%) Carbohydrates 347g (116%) Protein 170g (340%) Fat 257g (395%) Saturated Fat 93g (465%) Trans Fat 14g Cholesterol 1070mg (357%) Sodium 6672mg (278%) Potassium 1634mg (47%) 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

% 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.