CASATIELLO (Neapolitan Easter Bread) - Original Italian Recipe

Casatiello is a savoury bread ring stuffed with salami and cheese, originally from Neapolitan cuisine and tipically baked for Easter season. Italian Michelin-starred Chef Roberto Di Pinto teach us the secrets of the original Casatiello recipe: you can't miss it if you want to add an Italian rustic touch to your Easter table!
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★ INGREDIENTS (8 sevings)
Water 375 g
Cake flour 650 g
Fresh active yeast 10 g
Fine salt 15 g
Black pepper to taste
Lard 25 g
Extra-virgin olive oil 25 g
Salami (spicy) 150 g
Pecorino cheese 150 g
Eggs 4
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[@omerkleiner3578]

How you not going to cut it open for us?!?

[@breeze510]

Excellent. Just like my dear Grandmother's Easter bread

[@VJsKitchen]

Very nice..

[@korneevanatalie8396]

😮

[@brunorezende6336]

Can i eat this egg with the shell?!

[@user-tv9us9wz6l]

do you not have to let the yeast and water sit with sugar till it foams? or is that a different kind of yeast?

[@karl3998]

Not needed if you use fresh yeast - if you use the packs of dry one from the supermarket it can be different, but the fresh one (comming usually in small cubes)? All it needs is water and some warmth to become active. You can use slight warm water (not hot - that would kill it) to give it a kickstart if you want. During the waiting time it'll happily eat some of the sugar from the flour and do it's job.