The Neapolitan casatiello, or tortano, is a typical recipe from Campania and can be sweet or salty.
A recipe of Neapolitan cuisine such as pizza is casatiello or tortano.
The term casatiello derives from “chance”, which in the Neapolitan dialect means cheese, and alludes to the conspicuous presence of pecorino cheese inside it.
Casatiello is a typically Easter recipe but is now prepared any day of the year.
The quantities of the casatiello recipe are x a 24 cm diameter wheel (by wheel we mean a donut pan).
Casaietiello or tortano, the differences
A typical recipe of Neapolitan cuisine, casatiello, or tortano, is precisely.
The difference between the casatiello recipe – traditionally considered the rustic characteristic of Easter – and the very similar one of tortano, which is eaten at any time of the year.
A difference that is essentially of cooking: in the casatiello the eggs are cooked whole in the oven, ending up taking on that unmistakable flavor of “roasted egg”; while in tortano, sodas are used and cut into wedges, distributed together with the salami and cheese cubes on the dough rolled out into a sheet, which is then rolled up.
3 hours, 30 minutes
1 hour, 30 minutes
Total time 5 hours
Ingredients for the dough
900 grams of flour 00
280 ml of warm water
20 gr brewer’s yeast or mother yeast
100 gr of lard (or lard)
10 gr fine salt
1 teaspoon of black pepper
40 gr of grated pecorino romano
Ingredients for the filling
300 gr of cheeses (spicy provolone, seasoned caciotta, provola, pecorino) cut into cubes
300 gr of cured meats (Neapolitan salami, pancetta, cicoli, ham fat) cut into cubes
Dissolve the yeast in the warm water
Make a fountain in the flour and add the yeast, lard, salt, pepper and pecorino
Mix everything until you get a homogeneous mixture
Continue to knead for 10 minutes until the dough is elastic and airy
Leave to rest for a few minutes
Add the filling ingredients and knead everything for a few minutes
Grease the rotot with the central hole with the lard and place the casatiello.
A typical recipe of Neapolitan cuisine “casatiello”
Add the whole raw eggs (clean the shell well) and cover with two overlapping strips of dough to form a cross.
Leave to rise in the oven for about 3 hours (the dough will double in volume)
Preheat the oven to 170 ° and bake for at least 1 hour and a half or when completely browned.
Remove from the pan once cooled
@DrTraverso titolare del Copyright 2021