Il casatielo napoletano Neapolitan Easter bread
Il casatielo napoletano Neapolitan Easter bread

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, il casatielo napoletano neapolitan easter bread. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Il casatielo napoletano Neapolitan Easter bread is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Il casatielo napoletano Neapolitan Easter bread is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook il casatielo napoletano neapolitan easter bread using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Il casatielo napoletano Neapolitan Easter bread:
  1. Prepare 600 g flour
  2. Make ready 15 g active yeast
  3. Prepare 200 g lard
  4. Prepare 300 ml water at room temperature
  5. Make ready 200 g salame - chopped
  6. Take 300 g scamorza cheese - chopped
  7. Get 50 g Parmesan
  8. Get 50 g Pecorino
  9. Prepare 4 eggs + 1 egg yolk
  10. Get Lots of black pepper
  11. Take Teaspoon salt (don't over do it)
  12. Make ready 24 cm round baking tray and a ramekin
Instructions to make Il casatielo napoletano Neapolitan Easter bread:
  1. Prepare the ingredients
  2. Mix yeast in the water and leave for 5 minutes. Add flour to a bowl. Slowly add about half of the water and bring together. Add 50 g of the lard, salt and pepper. Continue adding the rest of the water while bringing together and forming a dough. Knead well. Cover with cling film and leave to proof for an hour
  3. After an hour. Put the dough between 2 pieces of parchment paper and roll it out with a rolling pin, rectangle shape. Spread a tablespoon of lard on top, use a spatula or your hands. Sprinkle with black pepper. Add a spoonful of the Parmesan and Pecorino. Fold up lengthwise
  4. Then like a parcel. Put the parchment paper back on top. Roll out rectangle shape (about 40 CM long) and repeat process twice more until lard and cheese is finished. Then roll out for final time, 40cm long. Cut a tiny piece of dough off each end and set a side. Add the chopped salame and scamorza cheese
  5. Roll up like a sausage. Get a 24cm round baking tray and a ramekin. Grease it well. Add the dough inside and squish it down gently to take the shape doughnut shape. Cover with cling film and leave to proof for at least 3 hours or overnight, I left it overnight because the flavours mix better
  6. The next day. Wash and dry 4 eggs, raw, not boiled. Place inside as shown. Take the tiny piece of saved dough and create a cross over each one. Take the yolk of the 5th egg and glaze all over. Bake at 160 for 1 hour. Test it's cooked using a toothpick. Eat on Easter Sunday and Monday. Take the egg out, shell it, and eat with the bread as a starter šŸ˜ŠšŸ˜

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