Neapolitan casatiello is a rustic and flavorful savory savory pie, a symbol of Easter tradition in Campania. Made with a leavened dough enriched with cured meats, cheeses and lard, it is distinguished by the whole eggs embedded in the surface, an iconic element of this ancient recipe.
Perfect to enjoy during Easter lunch or as the star of an Easter picnic, casatiello is a triumph of taste, fragrance and conviviality . Discover the original recipe for Neapolitan casatiello and bring an authentic piece of Italian gastronomic culture to the table.
Ingredients
Dough
500gr of 00 flour
25gr fresh brewer's yeast
250ml lukewarm water
50ml Extra Virgin Olive Oil
10gr Salt
1. In a bowl, crumble fresh brewer's yeast and dissolve it with warm water. Add flour and salt to bowl with yeast, gradually pouring in warm water and EVO oil. Mix until the dough is smooth.
2. Transfer the dough to a floured work surface. Knead vigorously for 10-15 minutes until smooth and elastic, then form a ball with the dough and arrange it in a bowl greased with EVO oil.
3. 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 cheeses. Also add the whole eggs and a little pepper.
4. Knead the dough with your hands to evenly distribute the ingredients. Grease the bottom and sides of a round baking pan with EVO oil and transfer the dough, pressing it lightly with your hands to give it the desired shape.
5. If liked, make a hollow in the center of the Casatiello and insert a hard-boiled egg in the center. Cover the Casatiello with a clean tea towel and let it rise again for about 25 minutes and preheat the oven to 180°C (350°F).
6. Bake the Casatiello for about 50 minutes. Once baked, allow to cool slightly before serving.
Casatiello: recipe tips
As with all recipes, it is the small attentions that make all the difference. Below are some tips for preparing a Casatiello with true traditional flavor:
Ingredients: opt for aged cheeses such as pecorino or parmesan, prefer cured meats such as salami and bacon, and always use fresh eggs.
Dough: prepare it carefully, letting it rise until doubled in volume in a warm, draft-free place.
Stuffing: too much stuffing may prevent even cooking, so distribute it evenly, but do not overdo it.
Seasoning: salami and cheese can make casatiello very salty, don't forget to taste before adding any salt.
Storage: store your casatiello at room temperature, wrapped in a damp dishcloth or foil to preserve its freshness.
Extra Virgin Olive Oil, how to make your Casatiello unique!
Casatiello is a delicacy of Neapolitan cuisine, and extra virgin olive oil can be used in various ways to enrich its flavor and texture. Here are some tips on how to use extra virgin olive oil in Neapolitan casatiello:
EVO oil makes the casatiello dough soft and elastic, and gives it an extra touch of flavor.
By brushing the surface of the casatiello with EVO oil, you will achieve a golden and crispy end result.
A drizzle of raw oil on freshly served slices of casatiello will make them even tastier.
EVO oil is light and digestible, and helps make casatiello less heavy and healthier.
For our recipe we used Farchioni Fruttato Extra Virgin Olive Oil, characterized by hints of fresh fruitiness, with good intensity, which goes well with the other ingredients of the casatiello, enhancing them without covering them.
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