Recipe: Casatiello Neapolitan Easter cake step by step with pictures | Handy.Recipes

Casatiello Neapolitan Easter cake

Cooked Neapolitan Easter Cake Casatiello

Time to cook: 180 minutes

Total Servings: 10

Nutritional Value

If you like your pies with tender dough and meltingly melted cheese, then this recipe is for you. It's a very pretty wreath of yeast dough filled with cheese, smoked sausage, bacon and eggs. It's very hearty, doesn't get stale for a long time and doesn't lose its taste even when cold. The lard plays a very important role here - it gives the dough not only its characteristic flavour but also a slightly crumbly texture. You can use duck fat instead of lard; the pie also tastes tender and very fragrant.

Author of the recipe

Ingredients for Neapolitan Easter cake "casatiello":

For the dough:

  • Wheat flour / Flour - 500 g
  • Buttermilk - 100 g
  • Yeast (SAF-Moment) - 1 sachet.
  • Honey - 1 tablespoon
  • Water - 200 ml
  • Milk - 100 ml
  • Olive oil - 2 tablespoon
  • Salt - 1 teaspoon

For the filling:

  • Buttermilk - 100 g
  • Sausage (smoked sausage) - 200 g
  • Bacon (lean, one piece) - 100 g
  • Soft cheese (mix of Dutch, Polish and Swiss cheese or any easily melting cheese) - 200 g
  • Hard cheese (Parmesan, Pecorino or your choice) - 100 g
  • Chicken egg - 2 units
  • Black pepper (coarse grinding)

For decoration:

  • Chicken egg - 4 pcs

How to cook Neapolitan Easter cake "casatiello" step by step with photos


1. Pour the yeast, approx 100 g flour, honey and warm water into a bowl to make the sourdough.

2. Stir, cover with clingfilm and leave to rise in a warm place for about 30 minutes.

3. The mixture should double in volume.

4. For the filling: boil 2 hard-boiled eggs and cut into cubes. Grate hard cheese on a fine grater, other cheeses, sausage and bacon cut into medium sized cubes.

5. In a bowl, mix the remaining flour with the leavened flour, add the milk, olive oil and salt and knead the dough. Add 1/3 of the lard and knead until the dough has absorbed all the lard. Add the lard two more times. Knead the dough until it is smooth and elastic, 15 to 20 minutes.

6. Roll the dough into a ball and place in a clean bowl. Cover with clingfilm and leave to rise in a warm place for an hour or until doubled in volume.

7. Dust a work surface with flour and transfer the dough to it. Cut an egg-sized piece of dough, wrap it in clingfilm and set aside. Roll out the remaining pastry into a 5 mm thick rectangle. Brush the pastry surface with butter and sprinkle evenly with grated cheese and black pepper.

8. Spread pieces of sausage, bacon, cheese and eggs over the whole surface.

9. Roll up the dough into a tight roll, pressing it down so that no air is left between the layers. This recipe calls for a mold with a straw inside. I don't have a proper-sized mold, so I used a regular big round spring form and put a tall metal ring in the middle (which I usually use to make salads). The whole mold and the ring should be well coated with lard. Gently slide the roll into the mold, so that it forms a ring. Pinch the pastry tightly at the seam. Rinse the eggs for the decoration and put them in a bowl of very hot water. Roll out the egg dough into 8 long thin rolls. Remove the eggs from the water and pat dry with paper towels. Make four dimples in the egg roll surface and set the eggs in them. Fix the eggs with the egg rolls, placing them crosswise. Brush the surface with the remaining lard and cover with clingfilm and a cloth. Allow the cake to stand in a warm place for about 30 minutes.

Nutritional Value:

Whole Dish:
5999.5 Calories
173 g
400.4 g
425.8 g
Per Serving:
600 Calories
17.3 g
40 g
42.6 g
297 Calories
8.6 g
19.8 g
21.1 g

Salt, Black Pepper, Flour, Hard Cheese, Sausage, Buttermilk, Olive Oil, Honey, Eggs, Water, Milk, Bacon, Bread, Yeast, Rich, Soft Cheese, Cakes, Dough

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