Casatiello
Serves: 10 or more
FlexiPoints: 12 or less
Suggested wine: Most will do here as long as not sweet
Special equipment: A rolling pin
Difficulty: Medium
Time: 5 hours
Ingredients:
500g normal flour
500g semolina flour (as for pasta)
550ml warm water
40g salt
200g strutto
8g ground pepper
100g pecorino romano cheese
80g provolone dolce cheese (Auricchio)
80g provolone piccante cheese (Auricchio stravecchio)
80g neapolitan salami
80g milanese salami
80g capicollo
18g instant yeast
4 (whole) eggs
Ingredient replacement:
Strutto -> Lard, another animal fat or olive oil
Pecorino romano -> Another very hard sheep piquant and salty cheese
Provolone dolce cheese -> A not too hard slightly sweet and aromatic cow-milk cheese
Provolone piccante cheese -> A not too hard piquant cow-milk cheese
Neapolitan salami -> A salami made out of big chunks of meat and fat without spices in it apart from pepper
Milanese Salami -> A salami made out of fine mice with little spices in it apart from pepper
Capicollo -> Parma ham or similar
Ingredient note: none.
How-to:
1. Use the flour, water, salt and yeast to make a bread dough which is very smooth and elastic. Use more or less water depending on the flour. Let double in size in a warm place (at least 1 hour). In the meantime grate 20g of pecorino romano and chop all the remaining cheeses, salamis and capicollo in small cubes.
2. With a rolling pin, make an almost square sheet out of the dough. Spread the strutto and the pepper somewhat equally on one half of it. Fold over the other half on top. Press the edges to seal.
3. Now works the dough as if you were making puff pastry. Roll the dough in a rectangular shape with its length about three time its width (in the first pass this will be there after the folding from the square sheet). Fold the top third down and the bottom third over it. Turn the dough of a quarter (in the same direction of the rolling) dusting with little flour if necessary. Roll and proceed as before until the strutto is not well absorbed and the pepper well distributed.
4. Cut out a very small piece of dough and set aside. Roll the final dough in a rectangular sheet with the width no more than twice the length. Distribute all cheeses, salamis and capicollo being sure of leaving an empty 1cm border at the bottom. Roll the dough from top to bottom and press the long edge to seal. Gently twist the dough and shape it as a doughnut. Press to seal together the two extremities.
5. Put the four eggs on top and block it with some dough stripes from the pieces set aside earlier. Place in a deep baking tin possibly doughnut-shaped to preserve the shape) and let proof till double in size (between 2 and three hours).
6. Bake at 200C for about 40’. Serve lukewarm.
FlexiPoints: 12 or less
Suggested wine: Most will do here as long as not sweet
Special equipment: A rolling pin
Difficulty: Medium
Time: 5 hours
Ingredients:
500g normal flour
500g semolina flour (as for pasta)
550ml warm water
40g salt
200g strutto
8g ground pepper
100g pecorino romano cheese
80g provolone dolce cheese (Auricchio)
80g provolone piccante cheese (Auricchio stravecchio)
80g neapolitan salami
80g milanese salami
80g capicollo
18g instant yeast
4 (whole) eggs
Ingredient replacement:
Strutto -> Lard, another animal fat or olive oil
Pecorino romano -> Another very hard sheep piquant and salty cheese
Provolone dolce cheese -> A not too hard slightly sweet and aromatic cow-milk cheese
Provolone piccante cheese -> A not too hard piquant cow-milk cheese
Neapolitan salami -> A salami made out of big chunks of meat and fat without spices in it apart from pepper
Milanese Salami -> A salami made out of fine mice with little spices in it apart from pepper
Capicollo -> Parma ham or similar
Ingredient note: none.
How-to:
1. Use the flour, water, salt and yeast to make a bread dough which is very smooth and elastic. Use more or less water depending on the flour. Let double in size in a warm place (at least 1 hour). In the meantime grate 20g of pecorino romano and chop all the remaining cheeses, salamis and capicollo in small cubes.
2. With a rolling pin, make an almost square sheet out of the dough. Spread the strutto and the pepper somewhat equally on one half of it. Fold over the other half on top. Press the edges to seal.
3. Now works the dough as if you were making puff pastry. Roll the dough in a rectangular shape with its length about three time its width (in the first pass this will be there after the folding from the square sheet). Fold the top third down and the bottom third over it. Turn the dough of a quarter (in the same direction of the rolling) dusting with little flour if necessary. Roll and proceed as before until the strutto is not well absorbed and the pepper well distributed.
4. Cut out a very small piece of dough and set aside. Roll the final dough in a rectangular sheet with the width no more than twice the length. Distribute all cheeses, salamis and capicollo being sure of leaving an empty 1cm border at the bottom. Roll the dough from top to bottom and press the long edge to seal. Gently twist the dough and shape it as a doughnut. Press to seal together the two extremities.
5. Put the four eggs on top and block it with some dough stripes from the pieces set aside earlier. Place in a deep baking tin possibly doughnut-shaped to preserve the shape) and let proof till double in size (between 2 and three hours).
6. Bake at 200C for about 40’. Serve lukewarm.