A Savory Neapolitan Easter Bread: Cristina writes, "I have been making an Easter Bread from Naples called Casatiello for about 20 years. It and the goat are my staples for an Easter meal. The bread takes forever but it is worth it. I was never given a recipe, just an explanation by a couple of guys from Napoli. So that is the best I can do here."
Prep Time: 2 hours
Cook Time: 70 minutes
Ingredients:
- See Below
Preparation:
Make a basic bread dough, whatever you like except double the yeast. Let it rise until double.
Punch down and roll out into a large square (about 30" x 30"). Spread on some lard (I have no idea on the amount but a good guestimate would be 225g/half pound) and sprinkle with a lot of fresh cracked pepper.
Now add 1/4 lb each of chopped up salame and pancetta and a little bit of chopped up prosciutto. Sprinkle with coarsely grated pecorino romano or parmigiano. Roll up into a tube.
Grease an angle food cake pan with lard and place tube inside (forming a ring). Lay 5 eggs (wash them but do not boil them first) on top and top with a criss cross of dough (2 strips of dough, forming an X, laid on top to hold down the eggs). Let rise for another hour or more (again, should be more than doubled).
When ready, place in oven at 375 - 400 F (185-200 C) until the top is nice and brown and looks ready. This normally takes about an hour to an hour and a half. The smell in your house should tell you it is ready (my mouth starts watering and I know it is time :-)
Now the hard part. Let bread cool. Place in a paper bag (NOT PLASTIC) and leave it for the following day (do not refrigerate). It really needs a day to get full flavor. Leftover is great toasted the following day or even topped with a mild cheese and tomato slices and toasted in the oven.
Punch down and roll out into a large square (about 30" x 30"). Spread on some lard (I have no idea on the amount but a good guestimate would be 225g/half pound) and sprinkle with a lot of fresh cracked pepper.
Now add 1/4 lb each of chopped up salame and pancetta and a little bit of chopped up prosciutto. Sprinkle with coarsely grated pecorino romano or parmigiano. Roll up into a tube.
Grease an angle food cake pan with lard and place tube inside (forming a ring). Lay 5 eggs (wash them but do not boil them first) on top and top with a criss cross of dough (2 strips of dough, forming an X, laid on top to hold down the eggs). Let rise for another hour or more (again, should be more than doubled).
When ready, place in oven at 375 - 400 F (185-200 C) until the top is nice and brown and looks ready. This normally takes about an hour to an hour and a half. The smell in your house should tell you it is ready (my mouth starts watering and I know it is time :-)
Now the hard part. Let bread cool. Place in a paper bag (NOT PLASTIC) and leave it for the following day (do not refrigerate). It really needs a day to get full flavor. Leftover is great toasted the following day or even topped with a mild cheese and tomato slices and toasted in the oven.
