Neapolitan Easter Meat and Cheese Bread — Casatiello Napoletano
A Neapolitan Easter savoury bread loaded with diced salame, pancetta, mortadella, and pecorino kneaded into the dough, with whole eggs in their shells pressed into the top before baking — the bread tearing into a feast of cured meats and cheese.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 300g flour, 4g yeast, 0.5 tsp salt, 1 tsp black pepper in a bowl. Add 40g softened lard and 180ml lukewarm water; mix to shaggy dough. Knead 8 minutes until smooth and elastic. Oil a bowl, place dough inside, cover, rise 90 minutes at room temperature until doubled. Dice 80g salame, 60g pancetta, 60g mortadella, 40g ham into 5mm cubes. Grate 40g each Pecorino and Parmigiano. Beat 1 egg in a small bowl.
Build
Punch down risen dough on a floured board. Stretch into a 25cm × 35cm rectangle. Scatter diced meats across surface; sprinkle with grated cheeses. Roll tightly from long edge into a cylinder; pinch seam to seal. Curl into a ring; pinch ends firmly together.
Bake
Oil a 20cm round springform tin. Ease dough ring into tin. Press 2 raw whole-shell eggs gently into top at opposite points, each just over halfway submerged. Lay 2 thin dough strips crossed over eggs to anchor. Brush dough with beaten egg; sprinkle with salt. Preheat oven to 180°C. Bake 45 minutes until deeply golden and a skewer inserted comes out clean (internal temp 95°C).
Rest and plate
Rest in tin 5 minutes. Unmould onto a rack. Slice into thick wedges. Serve warm or at room temperature; the embedded cooked eggs are part of each wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.