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How to Make Casatiello Napoletano (Easter Bread from Naples) - A Step-by-Step Guide

Originating from Naples, Italy, Casatiello Napoletano is a traditional Easter bread that has been enjoyed for centuries during the holiday season. This savory bread is filled with a variety of meats and cheese, making it a rich and indulgent treat to enjoy with family and friends on Easter Sunday.

As with many traditional Italian recipes, Casatiello Napoletano has a long history and carries with it the customs and traditions of the region. The bread is often prepared the day before Ea...

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Ingredients

  • 1 ½ ounces fresh yeast
  • 1 ½ cups warm water, divided
  • 5 ⅓ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup lard, at room temperature, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 pinch freshly ground black pepper
  • 2 tablespoons grated pecorino Romano cheese
  • 1 (4 ounce) package salami chunks
  • 6 eggs

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr
  • Additional Time: 4 hrs 30 mins
  • Total Time: 6 hrs 10 mins
  • Servings: 8
  • Yield: 8 servings

  • Dissolve yeast in 1/2 cup warm water.
  • Sift flour and salt onto a clean work surface; make a well in the center. Add yeast mixture and 1/4 cup lard to the well. Mix, adding remaining 1 cup water gradually, until dough comes together. Knead until dough is soft and smooth, about 10 minutes.
  • Transfer dough to an oiled bowl. Cover with a clean, damp cloth. Let rise in a warm place until doubled, about 90 minutes.
  • Place dough back on the work surface. Punch gently to deflate; roll into a big rectangle. Brush 1/4 cup lard on top; cover with Parmesan cheese and pepper. Fold dough in half to make a smaller rectangle. Brush 1/4 cup lard on top; cover with pecorino Romano cheese and pepper.
  • Fold dough again into a smaller rectangle. Brush remaining 1/4 cup lard on top; cover with salami chunks. Cut off a small portion of the dough; reserve.
  • Roll dough into a long cylinder. Place cylinder a grease ring cake mold. Cover with a damp cloth. Let rise in a warm place until more than doubled in volume, about 3 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Tuck whole eggs into the ring of dough at even intervals. Divide reserved dough into 12 pieces; roll into small ropes. Lay 2 ropes in a cross shape over each egg to hold them in place.
  • Bake in the preheated oven until golden, about 1 hour. Let cool before slicing.

    • Nutrition

    661 cal.

    • Total Fat: 35g
    • Saturated Fat: 13g
    • Cholesterol: 181mg
    • Sodium: 673mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 18g
    • Calcium: 70mg
    • Iron: 5mg
    • Potassium: 230mg

    Categories

    Savory recipes
    Bread recipes
    Italian recipes
    Easter recipes
    Traditional recipes