Casatiello - Stuffed Italian Cheese Bread
The casatiello is a rustic savory cheese pie typical of the Campania that is usually prepared during the Easter period. It consists of bread dough enriched with cheese, salami and eggs. Its name is assumed to derive from the Neapolitan dialect and means cheese, the primary ingredient of the recipe.
(10-inch ring mold pan)
For the dough.
4 and 1/2 cups All-purpose flour
3 cups flour manitoba
1/3 cup lard
2 and 1/2 cups water
1 and 1/2 tablespoon salt
2 teaspoons ground black pepper
0.6-ounce fresh brewer's yeast or 1/4 ounce dry yeast
For the stuffing.
2 diced hard boiled eggs
3.5 ounce diced cup sausage or Parma (raw) ham
3.5 ounce diced salami
3.5 ounce diced baked ham
3.5 ounce diced sweet pecorino cheese
3.5 ounce diced seasoned pecorino cheese
3.5 ounce diced provolone cheese
egg wash to garnish
Knead the two flours with lard, salt, pepper, warm water and brewer's yeast.
Put the dough in a bowl and cover it with saran wrap. Let rise until the dough volume is doubled.
Roll out the dough into a regular rectangle and spread it over the filling, then roll on the longer side. Transfer the roll into the ring mold pan. Let it rise until it has almost reached the edges of the mold. Brush and paint with a light coat. Bake at 350 ° F for about 35-40 minutes.
use 4 hard boiled eggs incorporated in the dough as a decoration picture likewise