Casatiello Napoletano

Ingredients

Equipment Needed

• •26-centimeter tube pan or ring mold
• •Stand mixer with dough hook (optional but helpful)
• •Large bowl for rising
• •Rolling pin

Instructions

1. 1

   Activate the yeast

   Dissolve the yeast in the warm water and let it stand for 10 minutes until it becomes creamy and begins to foam. If nothing happens, your yeast is dead. Discard it and start again with fresh yeast. There is no point in proceeding with inactive yeast.

2. 2

   Make the dough

   Place the flour and salt in a large bowl. Make a well in the center. Beat the 4 eggs lightly and add them to the well along with the yeast mixture. Begin stirring from the center, gradually incorporating flour from the sides. When the mixture becomes shaggy, add the softened lard in pieces. Work the dough until it comes together into a rough mass.

   Lard is not optional. It is what makes casatiello what it is. Butter will not produce the same tender crumb or the characteristic flavor. If you cannot use lard, make a different bread.
3. 3

   Knead until smooth

   Turn the dough onto a work surface and knead vigorously for 10 to 12 minutes. The dough will be sticky at first because of the fat. Do not add more flour. Continue kneading until it becomes smooth, elastic, and pulls away from your hands cleanly. When you stretch a small piece, it should form a thin, translucent membrane without tearing. This is the window test. If the dough tears, knead longer.

4. 4

   First rise

   Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel. Let it rise in a warm place until doubled in volume, about 2 hours. The time depends on the temperature of your kitchen. Do not rush this. Bread rises when it is ready, not when you are ready.

5. 5

   Prepare the filling

   While the dough rises, combine the cubed pecorino, provolone, salami, and cicoli in a bowl. Add the black pepper and toss to distribute evenly. Neapolitans are generous with pepper in this bread. The filling should be substantial and visible in every slice.

6. 6

   Shape the casatiello

   Punch down the risen dough and turn it onto a lightly floured surface. Reserve about 80 grams of dough for the decorative strips. Roll the larger piece into a rectangle roughly 40 by 30 centimeters. Scatter the cheese and meat filling evenly over the surface, pressing lightly so it adheres. Roll the dough tightly into a long cylinder, starting from the long edge. Pinch the seam closed.

   Some filling will try to escape. This is normal. Press it back in as you roll. The finished bread will have pockets of melted cheese and meat throughout, which is precisely the point.
7. 7

   Form the ring

   Generously grease a 26-centimeter tube pan or ring mold with lard. Form the filled cylinder into a ring, connecting the ends by overlapping and pinching firmly. Place it seam-side down in the prepared pan. The dough should fill about one-third of the pan. It will rise to fill the rest.

8. 8

   Add the eggs

   Wash the 4 whole eggs in their shells and dry them thoroughly. Press them gently into the top of the dough at even intervals, spacing them like points on a compass. They will sink slightly into the dough. This is correct. Roll the reserved dough into 8 thin strips, about 20 centimeters long. Cross two strips over each egg, pressing the ends firmly into the dough on either side to secure. These strips will hold the eggs in place as the bread rises and bakes.

9. 9

   Second rise

   Cover the pan loosely with plastic wrap or a towel. Let the casatiello rise until the dough has nearly doubled and reaches close to the top of the pan, about 1 to 1.5 hours. The dough should look puffy and the eggs should appear partially embedded. Preheat your oven to 180°C (350°F) during the last 30 minutes of rising.

10. 10

    Bake the casatiello

    Bake in the center of the preheated oven for 50 to 60 minutes. The bread is done when the top is deeply golden brown and a wooden skewer inserted into the bread (avoiding the eggs) comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the remaining time. The internal temperature should reach 90°C (195°F).

    The eggs in their shells will cook through as the bread bakes. They become hard-boiled during the process, their whites and yolks set by the oven's heat. This is how it has always been done.
11. 11

    Cool and serve

    Let the casatiello cool in the pan for 15 minutes, then carefully turn it out onto a wire rack. Cool completely before slicing. The bread is traditionally served at room temperature, not warm. It should be sliced in thick wedges that reveal the spiral of cheese and meat within, each slice containing a piece of the baked egg.

Chef Tips

• •Seek out proper Italian salami for this bread, not American pepperoni. Soppressata works beautifully, as does a good Genoa salami. The meat should be fatty enough to melt slightly during baking.
• •The cheese must be aged. Young mozzarella will weep moisture and make the bread soggy. Pecorino Romano and aged provolone hold their shape and provide the necessary sharpness.
• •Casatiello improves on the second day. The flavors meld and the crumb settles. Make it on Holy Saturday for Easter Sunday, or even Good Friday if you want it to reach its full potential.
• •If you cannot find cicoli, the Neapolitan pork cracklings, use diced pancetta or guanciale. Some families omit them entirely and increase the salami. Both approaches are acceptable.

Advance Preparation

• •The dough can be made the evening before. After the first rise, punch it down, cover tightly, and refrigerate overnight. Bring to room temperature for one hour before shaping.
• •Baked casatiello keeps well for 4 to 5 days wrapped tightly at room temperature. It does not require refrigeration due to the cured meats and aged cheeses acting as preservatives.
• •The bread freezes adequately for up to one month, though the texture of the eggs changes slightly. Thaw overnight at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 130g)