Casatiello Napoletano - Savoury Italian Easter Bread
Why not try a traditional Italian Easter tradition and bake yourself a Savoury Italian Casatiello Napoletano or Neopolitan Easter bread.
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Servings: 8
Calories: 546kcal
Ingredients
- 550 g 00 Flour
- 15 g Dried Yeast
- 1 tsp Salt
- 100 ml Extra Virgin Olive Oil
- 300 ml Lukewarm Water
- 1 tsp Black Pepper
- 25 g Butter
- 150 g Neopolitan Salami
- 60 g Pecorino
- 60 g Parmesan
- 4 Eggs
Instructions
- Dissolve the yeast in the water.
- Combine the flour, salt and pepper in a bowl.
- Add the oil to the flour.
- Pour in the yeast water and mix together to form a dough.
- You can use a stand mixer with a dough attachement to knead the dough, or do it by hand for 10 minutes.
- Create a round ball with the dough and place it on a flat, floured surface and allow it to rest while you prepare the filling.
- Chop the salami and cheese into small chunks.
- Set aside about 80g of the dough for later and mix the fillings into the rest of it.
- Roll the dough into a log shape and arrange in a 20cm / 8 inch ring pan, with a hole in the middle. If you do not have one of these, you can use a normal cake tin with an empty metal can in the middle.
- Place the whole eggs with the shells on evenly spaced apart, vertically in the top of the dough.
- Roll the excess dough into little logs and use these to cage and seal the eggs in a cross shape into the top of the bread.
- Brush the dough with the melted butter and cover with a clean cloth.
- Leave to rise for 1-2 hours in a place at ambient room temperature.
- Preheat the oven to 180C
- Uncover the casatiello and bake in the hot oven for 1 hour until golden brown.
- When ready, remove from the oven and allow to cool in the tin.
- Once cooled, gently remove the bread from the tin and serve.
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Recipe Notes
- Store the Casatiello in an airtight container for 3-4 days or in the fridge to prolong it for up to a week.
- Serve with Easter chocolate, butter and extra salami.
- You can try different fillings if you wish, Scamorza, Provola or Cheddar work well.
- Allow the dough enough time to rise. It may take a little longer or a little less depending on the temperature and humidity when you make it.
- You can omit the eggs if you'd prefer.
- Baking can be slightly longer in some cases, up to 75-80 minutes. If it's getting too brown, simply cover the tope with foil and continue baking.
Nutrition Estimate
Calories: 546kcal | Carbohydrates: 54g | Protein: 20g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 959mg | Potassium: 210mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 288IU | Vitamin C: 0.01mg | Calcium: 196mg | Iron: 4mg