Casatiello - Easter Bread - Rossella's Cooking with Nonna

[@MP-sc7zc]

Amazing! Reminds me of childhood Italian feasts. Thank you.

[@andreawither7654]

I’m so glad I found this channel. I’m not Italian but I lived in a huge Italian community so I’m familiar with all these recipes. We moved down south and I miss all the Italian-American traditions so I’m going to pass these recipes to my daughter 😊

[@chompo7]

said it before but this nonna knows her stuff,she needs her own show!! next to your nonna romana this one is my favorite.buona pasqua to you and your family rossella,kiss nonna romana for all of us that love her!!

[@cookingwithnonna]

:) Nonna Antoinette is fantastic!!!!

[@daniellec9997]

I just discovered your channel, as I was looking for a casatiello recipe, and I just love it! Thank you for your amazing work! It is so great to learn the recipes and see how different Nonnas make their dishes!

[@cookingwithnonna]

Thank you so much and welcome! I hope you subbed! ;)

[@EvieValentineGaskins]

Thank you so much❤ I am so excited to make this🇮🇹

[@cfransua21]

Beautiful!! I love the meaning behind it as well!!

[@cookingwithnonna]

Thank you!

[@lorieianni6750]

That looks amazing thank you it looks exactly like the one my aunt used to make except she used to use home made dried sausage kept in oil and the oil uses to turn a lite red so when you cut the bread you could see the little red stain of the oil around each piece of cured sausage and she used to make it in those black oval roasting pans from the 70's with the white marblely lines running through it. It was so yummy and huge for a big family ♥️♥️🥰

[@tonystrollo304]

Rossella, this was fantastic, another great one, from you and Nonna. I will try this recipe. I am use to the Traditional Pizzagaina growing up. Thank you so much for all the great videos, your a sweetheart. Buona Pasqua.

[@cookingwithnonna]

Thank you!

[@SweetSourBites]

thank you

[@frankbrunetti2109]

Hi Nona, hope you have a nice Easter, I've seen five different ways to make this one KZbin and you are as with the meat the cheese and the lard is the closest to the recipe my family used. Thanks.

[@sweet_drops534]

Wow this family has incredible genetics. Beautiful women

[@fireflipper3195]

My momma was also from Naples and made this bread for us every Easter. This year was my first attempt at making it myself (she passed away 10 years ago). I should have watched this video first because I've never made my own dough. It was hard, and did not rise at all! Any ideas why this happened? I will practice my dough making and try it again next year.

[@worksofjulie4425]

if it didn't rise the yeast was no good hun :):) Many Blessings

[@sugardoe1065]

How do you eat the eggs?

[@membernypd]

I can use a springform pan and a ball of aluminum foil to keep the round shape?

[@cookingwithnonna]

membernypd I personally wouldn't do that! Lol it might be really hard to remove! Buone palme to you as well

[@membernypd]

Ah, ok. (thanks for the spell-check sweetie) :-)

[@membernypd]

I did it and it came out G-R-E-A-T!!! (with the balled up foil, no sticking at all). True that the inner ring didn't have the color that the outer parts had but it tasted delish!!!

[@cookingwithnonna]

membernypd hahaha! You rebel, you!! I'm so glad it came out well! isn't it delicious?? Hope you and your family have a great Easter! ❤️️ Buona Pasqua!!!

[@membernypd]

Yes, at times! (giggle) It did come out tasting delicious. (two pastiera di grano's are baking as we speak) :-) Thanks Rosella, we wish you a very Happy Easter too!

[@EvieValentineGaskins]

Sorry if this is a stupid question but I would love to make this for Easter and I don't understand the leave it somewhere warm for 3 hours part. How does the meat and cheese not start to go bad? Did I miss a step or misunderstand? This sounds sooooo delicious!

[@cookingwithnonna]

Beth Gaskins there are no stupid questions! No worries. The meat/cheese will not go bad in 2-3 hours at all. I usually turn my oven on and leave it to rise on one of the burners of my stove, or turn your oven on to 100 degrees and let it rise in there.

[@kimberlycomments]

This is the third yeast bread I've made, and this video made it so easy! I loved the texture, and for the most part loved the flavor. However, the ingredients are so salty that my husband didn't really care for it. If I use one teaspoon of salt instead of two, would that be okay or would it mess up the bread? Would using ham instead of mortadella help it taste a little less salty? Thanks!

[@cookingwithnonna]

Kimberly Allen oh yes you can absolutely use a little less salt, and feel free to use whatever meats you desire. You must like what you eat! I’m very glad the recipe works well! Nonna Antoinette’s recipe’s are flawless

[@membernypd]

Buona Palma (belated) Hope you had a nice day yesterday. Are you ready for Easter? I am....

[@pinaferri6908]

5

[@membernypd]

I think I'll make this in-lieu of Pizza Rustica!! :-)

[@cookingwithnonna]

Great! Let me know how it comes out! :)

[@membernypd]

R, it came out great!! (I posted below for some reason lol) I wish I could show you the pictures. Since this was my first time, I let my family that's in from Vegas to try it! It was a big hit! :-)