Natale con i tuoi, Pasqua con chi vuoi…*
Easter is a time for baking and eating lots of chocolate as well as cross shaped buns. The weather is usually warmer, the days longer and the parks and fields full of beautiful shades of yellow, pink, blue and white. Back in Napoli, we have a savoury cake which we make at this time of year, very traditional and absolutely mooreish, called Casatiello, a sort of stuffed bread. We made it a few years ago for our supper club guests and everyone loved it, so I thought to make it finally again this year, since we are spending the Easter weekend here at home in London.
Below the recipe we got from my auntie. Her version has hardly any quantity or specifics so it was a bit of a shot in the dark but it came out pretty well. And how can you go wrong when you use such delicious ingredients anyway…not the lightest and healthiest but hey, it’s a special occasion!
Happy Easter everyone
- 250gr 00 flour
- 1 sachet dry yeast
- Lukewarm water 120 ml
- 300gr 00 flour
- 150gr salame napoli,cut into 1cm thick pieces
- 150gr auricchio, as above
- 100gr Grana Padano, coarsely grated
- 1 slice of bacon,cut into small pieces
- 100gr lard (strutto)
- 4 eggs
- Melt the yeast into 100ml lukewarm water and place in the mixer bowl with the 250gr flour. Mix well and wait for at least an hour until doubled up. In the mixer with the dough hook, add the rest of the flour and mix well for about 5 minutes. Reserve a small section of dough removing it from the bowl, then add the other ingredients to the main part. Roll the dough on a floured surface and shape in a baton around8cm width. Place the dough in a round loaf tin (previously buttered and floured) with a hole in the middle. Add the uncooked eggs in the dough and make a cross on each with the left over dough. Cover with cling film and leave in the fridge for 8 hours until risen. Bake in a pre - heated over (180c) until golden on the top (around 50 minutes)
- The neapolitan version uses 'strutto' to which lard is the closest thing.