CASATIELLO NAPOLETANO (EASTER BREAD FROM NAPLES) RECIPE ...
Casatiello is the most famous Easter bread in Italy. Typical of Naples, it is served on Easter morning with cheese and cured meat. It's a rich bread made with rustic ingredients as the tradition calls for, and is decorated with the classic trapped eggs.
Provided by lacucinadinadia
Categories Breakfast and Brunch Breakfast Bread Recipes
Total Time 6 hours 10 minutes
Prep Time 40 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Dissolve yeast in 1/2 cup warm water.
- Sift flour and salt onto a clean work surface; make a well in the center. Add yeast mixture and 1/4 cup lard to the well. Mix, adding remaining 1 cup water gradually, until dough comes together. Knead until dough is soft and smooth, about 10 minutes.
- Transfer dough to an oiled bowl. Cover with a clean, damp cloth. Let rise in a warm place until doubled, about 90 minutes.
- Place dough back on the work surface. Punch gently to deflate; roll into a big rectangle. Brush 1/4 cup lard on top; cover with Parmesan cheese and pepper. Fold dough in half to make a smaller rectangle. Brush 1/4 cup lard on top; cover with pecorino Romano cheese and pepper.
- Fold dough again into a smaller rectangle. Brush remaining 1/4 cup lard on top; cover with salami chunks. Cut off a small portion of the dough; reserve.
- Roll dough into a long cylinder. Place cylinder a grease ring cake mold. Cover with a damp cloth. Let rise in a warm place until more than doubled in volume, about 3 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Tuck whole eggs into the ring of dough at even intervals. Divide reserved dough into 12 pieces; roll into small ropes. Lay 2 ropes in a cross shape over each egg to hold them in place.
- Bake in the preheated oven until golden, about 1 hour. Let cool before slicing.
Nutrition Facts : Calories 661 calories, CarbohydrateContent 65.6 g, CholesterolContent 181 mg, FatContent 35.4 g, FiberContent 2.7 g, ProteinContent 18.1 g, SaturatedFatContent 13.4 g, SodiumContent 673.2 mg, SugarContent 0.5 g
HANDMADE ITALIAN RICOTTA CAVATELLI RECIPE | FOOD NETWORK
Provided by Food Network
Categories side-dish
Total Time 1 hours 45 minutes
Prep Time 1 hours 30 minutes
Cook Time 15 minutes
Yield 2 pounds of pasta
Number Of Ingredients 3
Steps:
- Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.
- Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough with an inverted bowl to keep the dough from drying out), on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter. With a knife, cut the rope into 1/2-inch pieces. With your index and third fingers held together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured jelly-roll pan and let dry at room temperature for at least 30 minutes.
- Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dente, 6 to 8 minutes. They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce. Freeze leftovers.
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