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Casatiello recipe: Neapolitan traditional (trash) cooking
Davide Civitiello
Davide Civitiello, former World Champion Pizzaiolo, is very fond of Neapolitan gastronomic tradition in general. Let us admire his amazing skills and technique in a video in which he presents the original recipe of the Casatiello (or Tortano). This savoury pie is one of the main Easter typical dishes, but the truth is it's so good that it's served throughout the whole year! Being made with all the available ingredients that you can find in the fridge, it's an example of leftover cuisine. Rustic and low-coast, the Casatiello tastes and looks extraordinarily good.
Ingredients (Serves 8)
For the dough:
1 kg superfine (00) flour (Caputo Rossa or Manitoba)
700 g water
30 g table salt
12.5 g brewer's yeast
25 g sugar
For the filling:
300 g salami (type from Naples)
300 gr lard/pork fat
300 g fresh Provolone cheese
100 g grated Roman Pecorino cheese
7 eggs
table salt and black pepper (as required)
Put ¾ of flour in a mixing bowl. Pour water into it and add salt and sugar. Then add yeast and blend thoroughly. Add the rest of the flour until you reach the so-called 'punto di pasta', i.e. the right point of elasticity. Then transfer the dough onto a work surface and continue kneading it for about 10 minutes. Keep working it until it gets compact and smooth. By doing so, you will provide it with the elasticity and stickiness it needs. Now divide it into two parts, one of about 1.5 kg and the other of 200 g ca. Cover it with a wet tea towel and let it rest for an hour.
Cut all sorts of cold cuts and cheese into pieces. In a bowl, mix two eggs with a pinch of salt, ground pepper and grated Pecorino cheese. After an hour, take the dough and roll it out with a rolling pin. Cover it with lard, then spread all the ingredients on top of it. Roll the dough sheet, then join the two extremities. Grease a ring-shaped tin and put the roll into it. Take the 5 remaining eggs, wash them well, dry them and stick them into the roll. With the rest of the dough, make a few dough strips and place them crosswise on the eggs.
Spread the remaining lard on the Casatiello and let it rest until it has tripled in size. Then put it in the oven for an hour and a half at 165 degrees.
Ingredients (Serves 8)
For the dough:
1 kg superfine (00) flour (Caputo Rossa or Manitoba)
700 g water
30 g table salt
12.5 g brewer's yeast
25 g sugar
For the filling:
300 g salami (type from Naples)
300 gr lard/pork fat
300 g fresh Provolone cheese
100 g grated Roman Pecorino cheese
7 eggs
table salt and black pepper (as required)
Put ¾ of flour in a mixing bowl. Pour water into it and add salt and sugar. Then add yeast and blend thoroughly. Add the rest of the flour until you reach the so-called 'punto di pasta', i.e. the right point of elasticity. Then transfer the dough onto a work surface and continue kneading it for about 10 minutes. Keep working it until it gets compact and smooth. By doing so, you will provide it with the elasticity and stickiness it needs. Now divide it into two parts, one of about 1.5 kg and the other of 200 g ca. Cover it with a wet tea towel and let it rest for an hour.
Cut all sorts of cold cuts and cheese into pieces. In a bowl, mix two eggs with a pinch of salt, ground pepper and grated Pecorino cheese. After an hour, take the dough and roll it out with a rolling pin. Cover it with lard, then spread all the ingredients on top of it. Roll the dough sheet, then join the two extremities. Grease a ring-shaped tin and put the roll into it. Take the 5 remaining eggs, wash them well, dry them and stick them into the roll. With the rest of the dough, make a few dough strips and place them crosswise on the eggs.
Spread the remaining lard on the Casatiello and let it rest until it has tripled in size. Then put it in the oven for an hour and a half at 165 degrees.
