Casatiello
This is the quintessential Easter Recipe from Napoli. I did it only once before at my mum's house (4 years ago I think), when I actually acted as a kneading machine more that anything else. Since my mum & pap came to Belgium for a few days last week-end, she was so nice to bring along some homemade strutto and italian cheeses ... yes, you read well: homemade strutto! It took them 5 hours to make this spreadable lard derived from pork fat, but it was worth is as it is much more delicate than the industrial one.
Back the casatiello, it is something done in Napoli (and surroundings) for Easter to be eaten on the Saturday before Easter. This time we followed the traditional recipe from my Aunt Pina (sister of my Dad) adjusted with the the kneading technique of my mum's Aunt Olga ... and the result is a stunningly light (but extremely caloric) rolled bread with cheese, ham and salami. Very delicious on it own and even better with some more italian charcuterie.
I am so sad it is finished!!! Why why why only on Easter!
Back the casatiello, it is something done in Napoli (and surroundings) for Easter to be eaten on the Saturday before Easter. This time we followed the traditional recipe from my Aunt Pina (sister of my Dad) adjusted with the the kneading technique of my mum's Aunt Olga ... and the result is a stunningly light (but extremely caloric) rolled bread with cheese, ham and salami. Very delicious on it own and even better with some more italian charcuterie.
I am so sad it is finished!!! Why why why only on Easter!
Labels: bakery
posted by The Food Traveller at 4:25 PM
8 Comments:
Oh can I please have some?? It looks delicious!
infatti, perché solo a pasqua?? ricette così buone hanno tutto il diritto di essere cucinate quando se ne ha voglia ;-) in realtà un motivo storico c'è: nelle campagne fino a 50 anni fa si faceva la fame tutto l'anno, ed i giorni di festa erano gli unici in cui si poteva esagerare e dare fondo alle provviste. ecco allora spuntare i formaggi, i salumi, e tante tante uova ;-) è sempre un piacere leggerti! ciao ^-^
Ti e' venuto veramente bene o' casatiell! Beh volendo si puo' preparare quando ci va il problema e' che e' super mega ricco e calorico e la panzetta aumenta sempre piu'...sob sob..io lo mangerei pure tutti i giorni...buh buh..
bacioni
sciopy
che 'pucundria (sentimento che a Napoli, si sa, ha poco a che fare con le malattie immaginarie e più con la nostalgia e il mal d'amore)!! Anche noi abitiamo fuori Napoli ma la mia vicemamma è riuscita a farcelo avere lo stesso... w le mamme e le vicemamme :D
Bellissima foto e bellissimo soggetto, ti è venuto proprio bene...
I am 100% italian. My mother Aida and I (along with my worthless father) immigrated to Brooklyn some 50 years ago.
My mother worked in a factory until she died. My father was a milkman who ran off with a 19-year-old floozie when I was just a child.
As a proud italian immigrant, I NEVER heard of this kind of bread. We were reaised on white bread and jelly, and it was good enough for me.
Now I am a SENIOR ADVISER for SeriouEats website and I am doing just fine, thank you.
Christine - It is finished. But are you the Christine of Geldrop? If so ... I am considering redoing it with the left-over strutto and some oil.
salsadisapa - Hai proabbilmente ragione. E' un piatto ricco dove il pane probabilment serviva a dare volume a pochi ingredienti costosi quali salumi e formaggi
Sciopina - Oh yes! Questa volta e' venuto veramente favoloso! Ora devo solo vedere di fare uno strutto come quello di mia mamma
Elisabetta - Soggetto er (sigh) molto saporito.
chiffonade - I am not sure I understand the tone in your comment. I guess it is a surprise. Almost nobody outside Napoli or with no Neapolitan roots knows of this recipe.
Meraviglioso,io nn ci sono mai riuscita a farlo come si deve,mi è sempre venuto un pò "mapazzoso" ;-)
E visto che ho un napoletano DOC che gira per casa,che dici mi ci butto ? ;-))
Lory, dai prova .... sono sicuro che ti verra molto bene!
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