Casatiello: The salty bread of Naples

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.