Рецепт Tortano or Casatiello
Tortano or Casatiello is Italian (Napoletan) Easter bread stuffed with ham, salami, cheese, pork cracklings and eggs. Two years ago I made it for the first time and served it for Easter brunch. My guests were so pleased that I decided to make it again this year.
Tortano or Casatiello
Ingredients
- 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
Instructions
Combine flour, yeast, butter, salt and water to make a bread dough, but a little softer (similar to pizza dough). Let it rise in a warm place for a couple of hours (the volume should double).
When risen, roll out the dough with a rolling pin to form a rectangle about half a centimeter (1/4 inch) thick. Brush the dough with butter. Sprinkle with cheese, ham, salami and eggs. Season with salt and pepper.
Roll the dough into a large sausage and place in a buttered 30 cm (12 inches) spring form. Cover with kitchen cloth and let it rise again for at least 2 hours.
Bake in preheated oven at 180 C (355 F) for about an hour. Serve warm or cold.
Notes
*I used Croatian Kulen, but you can use any kind of spicy salami like Spanish Chorizo or Italian Pepperoni
3.2.1230
Recipe source: kucinare.it