Casatiello: The salty bread of Naples

Casatiello, a delicious tsoureko bread made with cold cuts and cheeses

shutterstock 1301604673 Naples, Easter, salami, cheese

Ingredients

  • For the dough
  • 500 gr. flour
  • 40 gr. fresh beer yeast
  • 100 gr. sheep butter
  • 400 gr. lukewarm water
  • 1 tbsp. sugar
  • 1 tbsp. pepper
  • salt
  • for the filling:
  • 120 gr. salami
  • 120 gr. pancetta
  • 80 gr. pecorino
  • 80 gr. gouda
  • 20 gr. grated parmesan
  • for baking
  • 4 eggs with the shell
  • a little butter
  • 1 egg
  • half a cup milk

Implementation

step 1

Dissolve the yeast with the sugar in 100 ml of lukewarm water and leave the yeast for 40 minutes until it swells.

step 2

Make a small hole in the flour and add the yeast, butter, salt and pepper. Mix all the ingredients and knead until a soft dough is created. Place in a pan and leave it for two hours.

step 3

Mix all the ingredients of the recipe for the filling.

step 4

Once the dough is puffed, pour it into a pan. Cut an egg-sized piece from the dough and set it aside for the strings that will hold the eggs.

step 5

The remaining dough is opened in a sheet of 40 × 60 cm or less. Pour the diced cheeses and cold cuts and grate the parmesan on top.

step 6

Wrap the dough sheet from its wide side in a roll. Join the ends until a bun is formed. Place in a round pan greased with butter.

step 7

Wash the eggs and place them symmetrically around the bun. With the piece the size of an egg, make strings and put them crosswise.

step 8

Spread the bread with egg and milk, after we have beaten them well. Bake at 220 degrees, on the heating elements, for about an hour.