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Ингредиенты
- 500 g (1 lb 2 oz) flour
- 15 g (0.6 oz) yeast
- 100 g (3.5 oz) butter (or lard)
- about 270 ml (1⅛ cups ) water
- 50 g (1.7 oz) grated Pecorino cheese
- 150 g (5 oz) Provolone, diced
- 100 g (3.5 oz) spicy salami*, diced
- 2 hard boiled eggs, cut into wedges
- 150 g (5 oz) pork cracklings, chopped
- pepper, salt
- I used Croatian Kulen, but you can use any kind of spicy salami like Spanish Chorizo or Italian Pepperoni
View Full Recipe at OLD TIME COOKING RECIPES
%20Easter%20bread%20stuffed%20with%20ham,%20salami,%20cheese,%20pork%20cracklings%20and%20eggs.%20Two%20years%20ago%20I%20made%20it%20for%20the%20first%20time%20and%20served%20it%20for%20Easter%20brunch.%20My%20guests%20were%20so%20pleased%20that%20I%20decided%20to%20make%20it%20again%20this%20year.%3C/p%3E%3Cp%3ETortano%20or%20Casatiello%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3ECombine%20flour,%20yeast,%20butter,%20salt%20and%20water%20to%20make%20a%20bread%20dough,%20but%20a%20little%20softer%20(similar%20to%20pizza%20dough).%20Let%20it%20rise%20in%20a%20warm%20place%20for%20a%20couple%20of%20hours%20(the%20volume%20should%20double).%3C/p%3E%3Cp%3EWhen%20risen,%20roll%20out%20the%20dough%20with%20a%20rolling%20pin%20to%20form%20a%20rectangle%20about%20half%20a%20centimeter%20(1/4%20inch)%20thick.%20Brush%20the%20dough%20with%20butter.%20Sprinkle%20with%20cheese,%20ham,%20salami%20and%20eggs.%20Season%20with%20salt%20and%20pepper.%3C/p%3E%3Cp%3ERoll%20the%20dough%20into%20a%20large%20sausage%20and%20place%20in%20a%20buttered%2030%20cm%20(12%20inches)%20spring%20form.%20Cover%20with%20kitchen%20cloth%20and%20let%20it%20rise%20again%20for%20at%20least%202%20hours.%3C/p%3E%3Cp%3EBake%20in%20preheated%20oven%20at%20180%20C%20(355%20F)%20for%20about%20an%20hour.%20Serve%20warm%20or%20cold.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3E*I%20used%20Croatian%20Kulen,%20but%20you%20can%20use%20any%20kind%20of%20spicy%20salami%20like%20Spanish%20Chorizo%20or%20Italian%20Pepperoni%3C/p%3E%3Cp%3E3.2.1230%3C/p%3E%3Cp%3ERecipe%20source:%20kucinare.it%3C/p%3E){kind=link}