Find out how to prepare the casatiello recipe for Easter

See how to prepare this typical Italian bread to celebrate the holiday

Casatiello is a bread traditionally eaten in Italy, especially during Easter. Prepared with eggs, wheat flour, yeast, sugar and salt, it is one of the favorite dishes of Italian cuisine lovers, especially when meeting friends and family.

As Daniel Frenda, a specialist in Italian cuisine, explains, according to tradition, from Holy Thursday, this and other traditional delicacies begin to be prepared in the country. Among the main recipes of a Neapolitan Easter table, this bread is certainly one of the most appreciated, not only for its unique flavor, but also for its symbolic value: in fact, it is the recipe that celebrates the resurrection of Christ to the Italians .

Next, Chef Daniel Frenda teaches you how to make this delicious recipe. I wait!

Easter house

ingredients

• 215 g of wheat flour
• 10 g of fresh yeast
• 1 teaspoon of sugar
• 130ml ice cold water
• 1 pinch of salt
• 60 grams of lard
• 200 g of finely sliced ​​salami
• 130 g of caciocavallo cheese cut into cubes
• 50 g of grated Grana Padano
• Oregano and ground black pepper to taste
• 3 free range eggs
• 50 g of soft wheat flour for dusting

Method of preparation

Pasta

Put the wheat flour, sugar and baking powder in a bowl and mix well. Gradually add the water and stir to incorporate. Add the salt and the pork lard and mix until a homogeneous mass is obtained. After, separate 25 g of dough and divide the rest into two equal parts, shaping into the shape of a ball. Leave to rest until doubled in volume.

Assembly

Dust a smooth surface with soft wheat flour and, with the help of a rolling pin, roll out the two balls of pasta in the shape of a rectangle. In one of the doughs spread some lard, make a layer with half of the salami and another with half of the caciocavallo. Sprinkle with oregano and black pepper. Cover with the other part of the dough. Add the rest of the filling and roll the dough into a roll.

twist the roulade forming a circle and place it on a buttered baking sheet. Brush the casatiello with lard and let it rest until doubled in volume. Then lay the three raw eggs on top of the dough and decorate by making a cross with the dough set aside. Place in a preheated oven at 160ºC for 45 minutes. Serve immediately.

By Talita Gomes Ferreira Santos

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.