Casatiello: the traditional easter italian recipe!

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Casatiello

Olio Farchioni
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Casatiello
Print Recipe
Prep Time 40 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 55 mins
Course Main Course
Cuisine Italian
Servings 4 People
Calories 522 kcal

Ingredients
 

Dough

  • 500 gr Pastry flour
  • 25 gr Brewer’s yeast
  • 250 ml Lukewarm water
  • 50 ml EVO oil
  • 10 gr Salt

Filling

  • 100 gr Diced cold cuts (salami, pancetta, prosciutto…)
  • 100 gr Grated cheese (Pecorino, Parmigiano…) Drained
  • 4 Hard-boiled eggs Rinsed
  • to taste Pepper

Instructions
 

  • Crumble the brewer's yeast in a bowl and dissolve in warm water.
  • Add flour and salt. Gradually add the lukewarm water and EVO oil.
  • Mix until smooth.
  • Move the dough to a floured work surface.
  • Knead vigorously for 10 to 15 minutes until the dough is smooth and elastic.
  • Form a ball with the dough and arrange it in a bowl greased with EVO oil.
  • Cover the bowl with a tea towel and let rise in a warm place for about 1 hour, or until doubled in volume.
  • Once the dough has risen, add the diced meats and grated cheese. Also add the whole eggs and a little pepper.
  • Knead the dough by hand to evenly distribute the ingredients.
  • Grease the bottom and sides of a round baking pan with EVO oil and put the dough in, pressing it lightly with your hands to give it the desired shape.
  • If desired, make a hollow in the center of the Casatiello and insert a hard-boiled egg.
  • Cover the Casatiello with a clean tea towel and let it rise again for about 25 minutes.
  • Meanwhile, preheat the oven to 180°C.
  • Bake the Casatiello for about 50 minutes.
  • Once baked, allow it to cool slightly before serving.

Casatiello is a traditional Easter dish from the region of Naples. Let’s find out  how to prepare it…

 

Casatiello: tips and tricks

As with all recipes, the devil is in the details! Below are some tips the will help you give your Casatiello its typical flavor:

 

  • Ingredients: we suggest aged cheese such as Pecorino or Parmigiano, cold cuts such as salami and pancetta, and, most important, fresh eggs.

  • Dough: knead it carefully and let it rise in a warm, draft-free area until it doubles in volume.

  • Stuffing: too much stuffing may lead to uneven baking, so be careful to spread it evenly, but do not overdo it.

  • Seasoning: salami and cheese are inherently salty; don’t forget to taste the mix before deciding that you want to add salt. 

  • Storage: store your Casatiello at room temperature, wrapped in a damp dishcloth or plastic wrap to keep it moist.

 

 

Extra virgin olive oil: how to cook a 100% Italian Casatiello


Casatiello is a delicacy of Neapolitan cuisine, and extra virgin olive oil enhances its flavour and improves its texture. Here are some tips on how to use extra virgin olive oil in Neapolitan Casatiello:

  • EVO oil makes the dough soft and elastic and gives it an extra touch of flavor. 

  • By brushing the surface of Casatiello with EVO oil, the top will turn golden and crisp.

  • A drizzle of oil on the freshly served slices of Casatiello will make them even tastier.

  • EVO oil is light and digestible, and helps make Casatiello a much healthier dish.

For our recipe we used Farchioni Extra Virgin Olive Oil: it is fresh and fruity but also intense, and it enhances the other ingredients without hiding their flavor.  

              

You now have all you need to prepare an excellent Casatiello… get to work!

 

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