RDG
Senior Cook
I hope this is the right place.....
Easter is coming on, and in South of Italy there is a very characteristic salted cake, very simple to do, but with a great taste.
In past centuries, most of inhabitants were farmers, poor people, and, in holidays, they had to use their fantasy, to change the looking of usual foods in new aspects. So,
Casatiello
is born....
200 gr, Napolitan hot sausage
200 gr. Napolitan sweet sausage
200 gr. Sweet Provolone
200 gr. Hot provolone.
1Kg flour 00
25 gr. Yeast
100 gr. Lard
4 whole eggs
2 tspoons salt
water
(Note: the original recipe uses only hot version, both for sausage and cheese, but in this way is more….gentle )
EXECUTION
In a large pot, mix the flour with eggs , salt and some spoons of water. Add the yeast, melted in some water. Work with energy the mixture, that must become rather consistent. (instead of this, you can directly buy the raw bread paste by a bakery, and add the yeast after).
Just now, add the lard and mix again hard, till you have obtained an elastic and soft kneading.
Let it rest for half an hour. In the meantime, cut in little cubes all the cheese and sausages.
Now, mix them to the kneading, mixing them genly taking care to well distribute them
Allow it to leaven for a couple of hours, and, in a next time, put kneading in a ring-shaped baking pan. High, please….
Let the volume become double, and brush with some egg. Over this, put four eggs (with the shell) in the kneading till half of highness: fix them with a cross of kneading. Put in oven at 180 °C for about 50 minutes, till the cake will be well golden.
Officially, you have to eat cold, but….warm is fantastic. In a meal, you generally eat only this: very nice with a very strong red wine.
Two words more about Neapolitan sausage: it’s a red sausage, long and narrow, not soft, but rather hard, like a salami. It’s produced in two versions: a sweet one, and a hot one. Even the sweet is rather…tasty, but the hot is explosive. I don’t know what you can find, but take something similar. Some years ago, I’ve tasted a mexican sausage, rather similar.
Easter is coming on, and in South of Italy there is a very characteristic salted cake, very simple to do, but with a great taste.
In past centuries, most of inhabitants were farmers, poor people, and, in holidays, they had to use their fantasy, to change the looking of usual foods in new aspects. So,
Casatiello
is born....
200 gr, Napolitan hot sausage
200 gr. Napolitan sweet sausage
200 gr. Sweet Provolone
200 gr. Hot provolone.
1Kg flour 00
25 gr. Yeast
100 gr. Lard
4 whole eggs
2 tspoons salt
water
(Note: the original recipe uses only hot version, both for sausage and cheese, but in this way is more….gentle )
EXECUTION
In a large pot, mix the flour with eggs , salt and some spoons of water. Add the yeast, melted in some water. Work with energy the mixture, that must become rather consistent. (instead of this, you can directly buy the raw bread paste by a bakery, and add the yeast after).
Just now, add the lard and mix again hard, till you have obtained an elastic and soft kneading.
Let it rest for half an hour. In the meantime, cut in little cubes all the cheese and sausages.
Now, mix them to the kneading, mixing them genly taking care to well distribute them
Allow it to leaven for a couple of hours, and, in a next time, put kneading in a ring-shaped baking pan. High, please….
Let the volume become double, and brush with some egg. Over this, put four eggs (with the shell) in the kneading till half of highness: fix them with a cross of kneading. Put in oven at 180 °C for about 50 minutes, till the cake will be well golden.
Officially, you have to eat cold, but….warm is fantastic. In a meal, you generally eat only this: very nice with a very strong red wine.
Two words more about Neapolitan sausage: it’s a red sausage, long and narrow, not soft, but rather hard, like a salami. It’s produced in two versions: a sweet one, and a hot one. Even the sweet is rather…tasty, but the hot is explosive. I don’t know what you can find, but take something similar. Some years ago, I’ve tasted a mexican sausage, rather similar.
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