Casatiello Recipe for Easter Day 2024

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Casatiello Recipe for Easter Day 2024 :-Discover how to create casatiello, a savory Easter bread from Naples that is packed with filling! This lard bread, which is stuffed with salami, Pecorino Romano, and black pepper, is sure to be a hit with you. It is one of the most unique recipes for Italian bread that I have ever had, and it was passed down to me by my mother, who is from Naples.


Casatiello Recipe for Easter Day 2024

Ingredients :

  • Casatiello Dough
  • 4 ounces lard
  • 5 ounces cold water
  • 2 cups bread flour (scoop and level off the cups)
  • 2 cups all-purpose flour (scoop and level off the cups)
  • 2 ¼ teaspoons instant yeast (see notes for active yeast)
  • ½ teaspoon granulated sugar
  • ½ teaspoon salt
  • 4 ounces warm water




  • 3 ounces lard (room temperature)
  • ¾ pound hard salami (sliced ¼-inch thick) (cut into small, flat pieces)
  • 8 ounces Pecorino Romano (cut into small, flat pieces)
  • ¾ teaspoon black pepper




  • ¼ teaspoon black pepper
  • 4 eggs (optional) (in their shells)



Instructions :

  • In a small pot on the stove over medium-high heat, melt four ounces of lard. To cool the fat down, carefully pour five ounces of cold water over it.
  • Bread flour, all-purpose flour, yeast, sugar, and salt should all be put in the bowl of a stand mixer with dough hooks. Mix the fat and water and pour them in. On the slowest speed, stir with the hooks for one to two minutes to mix. On a KitchenAid, knead the dough on speed 2 for 10 to 15 minutes, or until it is smooth.


  • Spray oil on the working bowl so you don’t have to clean it and put the dough in it. Roll the dough around the bowl to cover it with the oil. Put plastic wrap over the dough and let it rise for two hours.
  • Get the meat and cheese ready while the dough rises. Put the salami slices on top of each other and cut them into 1-inch pieces. Romesco should be cut into pieces that are ½ inch long and ¼ inch thick. Put the dough in the fridge with the lid on until it has risen.
  • After the dough has risen, knock it back and spread it out on a floured surface. Take a fist-sized piece of dough and set it aside in case you want to add eggs on top of the loaf. With a rolling pin, make an 11×16 square out of the rest of the dough.
  • The 10 inch tube pan must NOT have a bottom that can be taken off, or the lard will leak out. Grease it with some of the 3 oz. of fat. Make sure the tube is greased.


  • Then, spread most of the 3 ounces of fat over the flattened dough with your fingers. Spread out the salami slices so that they form a single layer on top. Do the same thing with the Pecorino pieces. Add ¾ teaspoon of black pepper all over. Use the sides of your hands to press the filling into the dough.
  • Beginning from the long side, roll the dough up tight. Keep rolling it up until it’s done. Close the ends by pinching them together. Spread the log with any extra fat that you have left. Put the last ¼ teaspoon of pepper on top.
  • Place the rolled-out dough in the pan that has been prepared. Make a circle with the dough. To make the log longer, pull and stretch it until the two ends meet and the dough is the same height all the way around. Try to make the ends as smooth as possible by pushing them together.


  • The dough should be rolled out and cut into 8 strips if you are going to add the eggs on top. Get the four eggs clean and dry. Put them on top of the dough, making sure they are evenly spaced. Do not force them down. Cross two strips of dough over each egg and press the tips of the strips of dough onto the loaf.
  • Put a towel over the stuffed dough and let it rise for at least three hours.
  • Get the oven ready when the dough has 20 minutes left to rise. Take off the top rack to make room. Warm the oven up to 375 degrees F. The casatiello should be baked in the middle of the oven for 50 to 60 minutes, or until it turns golden brown. One way to finish baking the bread is to lightly cover it with a sheet of foil.

loaf of neapolitan easter bread on a plate

  • This will keep the sides from getting too dark while the top bakes. You can take the bread out of the tube pan and finish baking it on a sheet of foil on the middle rack. If necessary, you can cover the top with foil as well.
  • Take the Casatiello out of the pan and set it on a wire rack to cool. Serve it warm, or let it cool down, wrap it in plastic, and put it in the fridge for up to four days. To make the bread soft enough to eat, heat up slices again in the microwave. The bread can also be eaten cold or at room temperature.
  • Wrap a whole loaf in plastic wrap and then foil. You can freeze it for up to three months this way. You can also put any extra bread slices in a zip-top freezer bag and freeze them. When you need them, you can thaw them in the microwave.



Notes :

  • If you are using active yeast, sprinkle two and a half teaspoons of active yeast onto the hot water that is four ounces in volume. Stir in the half teaspoon of sugar after adding it. Put it aside for ten minutes so that it can proof.
  • That is a good sign if it bubbles. After adding the flours, salt, and lard combination to the mixing bowl, add this mixture to the bowl instead. After that, combine and knead the ingredients as described above.


  • Pan: If you do not have a tube pan that is 10 inches in diameter and does not have a detachable bottom, you can use a round cake pan that is 10 inches in diameter and three inches deep.
  • Alternatively, you can just make sure that the bread ring is broad enough so that it will not shut in the middle when it is baked. You may either roll up the foil and place it in the middle to create the hole.



Nutrition :

  • Calories: 374kcal | Carbohydrates: 34g | Protein: 20g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated
  • Fat: 7g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 991mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin
  • A: 989IU | Vitamin C: 6mg | Calcium: 260mg | Iron: 2mg





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