The recipe for Neapolitan Casatiello, like any typical recipe, varies from family to family, and for this reason there are many variations and recipes. We Neapolitans – says Davide Civitiello, true pizza maker, trained at the school of "L'Antica Pizzeria da Gennaro di Enzo Costa", winner of the 13th world pizza championship, experiences all over the world from New York to Copenhagen to Tokyo to Buenos Aires – perhaps to make up for the "abstinence" of Lent, we have created 2 equally representative of the tradition: the tortano and the casatiello . Both have the same dough: flour, yeast, "nzogna" salt, pepper; the same donut shape with a hole in the centre; they have the same filling: Napoli-type salami, pecorino cheese, provolone, "cigoli" (pork cracklings), hard-boiled eggs. The difference consists in the presence of raw eggs placed on the surface of the casatiello before cooking in the oven”.
Established that in Naples the best Casatiello, as well as the best pastiera, is "Sulo chello ca' f'à mammà" however, with Davide Civitiello's recipe you can get an excellent result. Recipe must be performed in two days, the first to be reserved for the preparation of the dough and the 12-hour leavening, the second for the execution and the second leavening before cooking. But it is really worth it to solemnize the Easter lunch and above all that of Easter Monday of which, according to tradition, the Casatiello is the absolute protagonist.
Ingredients
for 10 people with a 30cm diameter pan
500kg. Italian 00 flour
500kg. 00 American flour
200 g. Sugna or Lard
600/700 g. Waterfall
25 g. Brewer's yeast
15 g. Fine salt
1 teaspoon granulated sugar
300 g of Naples-type salami
300 g fresh Neapolitan cracklings
300 g fresh provolone auricchio
Hand crushed pepper
100 g grated pecorino romano
Eggs n ° 7
Procedure:
On a pastry board, form a fountain with the flour, salt and sugar in the center, add 50 g of lard and mix, adding the crumbled fresh yeast. Mix everything well, gradually adding the rest of the water to obtain a homogeneous mixture. Leave to rest for a couple of 12 hours covered with a cloth, in the meantime take the cured meats and cheeses and cut them into cubes.
Beat two eggs in a dish with salt, pepper and the pecorino
Spread the dough on a bench with a rolling pin, spread the dough with the lard; then spread the previously cut mixture, the cheese and a little pepper and the beaten egg.
Roll it up continuing to spread the suet in the layers, giving it the shape of a large salami, close the two ends tightly to prevent the filling from leaking out during cooking.
Take a tall mold of about 30 cm in diameter and grease it with suet, take the pasta salami and place it in the mold giving it a circular shape,
Let it rest for at least two hours until the volume doubles, put it in the oven at 170° for about 1 hour.
Should it rest for 12 hours?