New recipes



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Casatiello recipe from of 24-03-2008 [Updated on 06-04-2017]

The casatiello is the typical Neapolitan rustic cake, perhaps it is the most famous rustic that is prepared in Naples during the Easter period. Although the names casatiello and tortano are often used interchangeably, they differ in the way eggs are used in the preparation.
In the first the eggs are put whole and raw and are partially protruding and clearly visible on the rustic, in the tortano instead, the eggs are made hard-boiled, cut into pieces and put into the dough.
The casatiello represents Easter and preserves its symbols: salami, pecorino cheese and eggs fixed with pasta crosses. This Neapolitan rustic is excellent both hot and cold, especially to eat as a packed breakfast for Easter Monday trips.
Tradition has it that it is prepared on Friday evening, leavened the entire night of Good Friday and then baked the following morning.
This is the recipe I changed this year, happy Easter everyone;)


How to make the Neapolitan Casatiello

Place the flour on a pastry board.
Dissolve the yeast in warm water and slowly add it to the flour.

Start kneading to gradually absorb the water into the flour.
Gradually add the lard making it absorb into the dough (keep some aside to grease the mold and sprinkle everything before baking), add a little salt and a good handful of pepper.

Work the dough very vigorously for a long time, gradually adding the lard and pecorino.

Form the dough into a ball, place it on a pastry board and let the dough rise for about 1 hour.

Roll out the dough on a floured pastry board with a thickness of about 1 cm. (Leave some pasta aside for the strips!)

Arrange the filling on the entire surface of the pasta (sliced ​​meats and cheeses must be cut into cubes), sprinkle with pecorino. Gently roll up as tightly as possible.

Grease the casatiello mold with plenty of lard, arrange the roll of dough into a donut, joining the ends well.
Let it rise overnight (to speed up the time you can let it grow for 3 hours in a warm place covered with a cloth).

Make holes at regular intervals and place the washed and dried eggs inside. Stop the eggs with some crossed strips made with the pasta you have kept aside, then grease the casatiello with the lard all over its surface.

Bake the Neapolitan casatiello in a preheated oven at 160 ° C for an hour.

Allow the casatiello to cool, cut into slices and serve:

The recipe of the salty Neapolitan casatiello

To be honest, the casatiello was born as an Easter appetizer: according to tradition it is served as the opening of the Easter lunch together with an assortment of cold cuts. Today this rustic donut very similar to the fluffiest tortano it is considered more suitable for a hearty snack or outdoor lunch such as the Easter Monday picnic however, the "appetizer" formula also remains valid: in this case, for an unusual but elegant presentation, you can divide the pasta into small portions and cook it in individual molds with high sides.

Casatiello Napoletano

The casatiello Napoletano is a rustic that a Easter can not miss, not to be confused with the tortano, which does not include eggs on the outside but only on the inside and not to be confused with the sweet casatiello.

It's a rustic pie really delicious, perfect to eat both hot and cold, so if you've never tried it, fix it now.

I follow my grandmother's recipe which includes two leavening, because the success of this cottage revolves around its leavening.

500 grams of flour
A cube of brewer's yeast, then 25 grams. (I alternatively use the powdered one of San Martino)
300 ml of water
3 hard-boiled eggs
5 fresh eggs
Pepper and salt to taste
A couple of tablespoons of lard
350 grams of salami and cheeses cut into cubes (Neapolitan salami, cicoli, Romano cheese and Parmesan)

First let's add some salt to the flour and mix with a wooden ladle.

We melt brewer's yeast in lukewarm water and pour it into the Flour and we begin to work everything, first in the bowl and then directly on the pastry board, remembering to flour both hands and the pastry board.

We knead until you get a nice homogeneous and compact dough, put it back in the bowl, cover it with a cloth and let's let it rest in the oven off for at least two hours.

Recipe Summary

  • 1 ½ ounces fresh yeast
  • 1 ½ cups warm water, divided
  • 5 ⅓ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup lard, at room temperature, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 pinch freshly ground black pepper
  • 2 tablespoons grated pecorino Romano cheese
  • 1 (4 ounce) package salami chunks
  • 6 eggs

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.

Sweet casatiello with criscito. Here & # 8217s how it & # 8217s done in Procida

(Italian) And in the Easter period it is certainly one of the sweet must of the tradition. And during Easter it is certainly one of the sweet must-haves of tradition. And in the island of Arturo has a preparation that makes it unique

And during Easter it is certainly one of the sweet must-haves of tradition. And in the island of Arturo has a preparation that makes it unique.

Casatiello dolce and Procida do it with criscito. And not only is this the characteristic of the Easter album whose salted and Neapolitan cousin is perhaps better known. You will read, in fact, in the historic (a recipe seasoned by history or that led to its preparation) that has sent our friend Gian Luca. . And perhaps because, thanks also to its history, it brings to mind many stories and traditions of one of the three pearls of the Gulf of Naples. We publish quind tel that Casatiello dolce with the criscito.

& # 8220Easter is approaching and there are traditions and habits in my house that nothing and nobody will ever change. Then it happens that the & # 8220battle & # 8221 of the pastiera if the grandmothers play with wheat, ricotta, orange blossom or millefiori. And still custard or eggs but more than all its secrets related to the preparation. For my part, the strategy is always the same. Each one says that their meals are the best, being careful when they are together and the topic slips on tastes.

Tactics says to depose them by changing the subject in all ways. One of the ways to change the protagonist of the discussion, when he sets off on a bad road, is to divert the conversation on the sweet Casatiello of Zia Netta. There, nobody can compete. We can say that Easter. In our family, it starts only when he arrives at home. The tribute of Aunt Netta. Unique because made with the criscito and for the ancient use of only sugar. In particular, in my house, he arrives thanks to a donation of my sweet cognatina, which lacks a good slice of the one given to her.Legally, his aunt is his, but it is defined as such throughout the island. So, this time I followed his recipe that was kindly given to me to try to do it according to tradition. The result I obtained, is certainly appreciable. Certainly never up to that produced by the wise and expert hands of Aunt Netta (which I greet with affection), but holds up to any other comparison.

Now, however, the battle reopens because my wife, who first reads my history, says that one of her friends can fight on an equal footing with the historic casatiello in via Rivoli, the famous street in Procida because her aunt & # 8217s residence. Be careful though. The recipe I received is the one with the quantities necessary for the preparation of 10 forms of sweet casatiello. This is because the aunt never prepares one, but many, many, many. And he pays homage to a large part of the island, thus becoming the aunt of all.

Preparation and ingredients of the sweet Casatiello.

Preparation of the first Criscite. It takes at least 36 hours and 1,100 kg of flour, ½ of brewer & # 8217s yeast, 6 fresh eggs, 125 grams of step or lard, 6 tablespoons of sugar. Start by kneading ¼ flour with baking powder. Leave to rise for 12 hours. Add another flour (always ¼) and mix it again, leaving it to rise for another 12 hours. Add to the dough obtained after the second leavening the 600 gr of remaining flour, eggs and the step and sugar. Allow it to grow for the last 12 hours.

Preparation of the sweet Casatiello for which you need 2 kg of flour, 1 kg of sugar, 16 fresh eggs, a glass of Strega liqueur, ½ kg of staple (or lard), granulated sugar for decoration to taste.

Divide the egg whites from the yolks. Beat the egg whites until stiff in a bowl. On the other hand, the yolks should be mixed with the sugar in another bowl. Combine the contents of the two terrines together with the criscite obtained with the first processing. Subsequently, at the end of the crisp process, add all the rest of the ingredients. Knead strongly for at least 45 minutes. Spread the mixture into ten round trays with the hole in the center and let rise for at least 24 hours.

The preheated oven is brought to a temperature of 180 degrees. The cooking time is about 30 minutes. For the superior decoration beat other egg whites to taste and distribute them on casatielli and spread over granulated sugar that to make it almost caramelize it will be necessary to bake again for a few minutes. Happy Easter

Casatiello - Recipes

10 g fine iodized sea salt
1 large teaspoon of black pepper
40 g of grated pecorino romano

Ingredients for the filling
300 g of cheeses (spicy provolone, seasoned caciotta, provola, pecorino) cut into cubes
300 g of cured meats (Neapolitan salami, pancetta, cicoli, ham fat) cut into cubes


Too good! I invite myself to the party next year!

ooooh, here you see, I just had dinner and you make me hungry again. And I join the anti boiled egg committee, I also prefer this lighter version!

Hey, you did a marvel !! perfectly soft, yet fragrant and with a very tasty filling! we would like to try to do it too !!
a big kiss

For two years I have been making & quottortaniello & quot (in fact I combine the recipes of tortano and casatiello :-D) and it disappears in a moment :-D
However, you can also prepare it the day before calmly, without risking, and then just 5 minutes in the oven. But did you let it cool enough in the mold? Otherwise it sticks, as it happened to you :-(

eh well, yes eh! this is serious stuff. what a show!
see you soon,

You are always on the move and it is nice that Junio ​​loves to travel, so many children cannot get away from home and their playstation, and once they are out they are bored. Junio ​​is a child who seems very curious to us, very active, what a beautiful thing!
Your casatiello is truly magnificent, we have no idea how much what has been spread is reduced, but that is certainly delicious too!
We really like this kind of preparation, only we would always be cutting slices, one after the other!
Kisses and good week
Sabrina & ampLuca

Well I would say that you have made a great deal!
I join the anti-boiled egg committee, in a preparation already so rich, the hard-boiled egg, in my opinion, is the one that gives the final blow! in our house instead the tradition wants the simple casatiello salt and pepper, I will post it tomorrow, the & # 39ripieno & # 39 we eat it aside, salami, salted ricotta and hard-boiled eggs.
a circular hug to the whole family, including the top!
dida & ampco

: -o WOW! The other one will have left but this is perfect. Beautiful, rich, greedy, inviting. a fairy tale: D! Congratulations, a big kiss

You know lauretta, I've always heard of this, but I have never done or tasted it yet. on Easter Monday I could also do it. we see! :-D
Bellissimoooo, in the meantime, pass me a piece. :-P

laura il casatiello. in these days between casatielli and pastiera in naples you will live only on these scents. perfect laura came na delicacy. Tesò which flour do you use? I usually 00 but in the bakery they told me that they use 0 for casatiello. Kisses imma

But how much energy do you have. And what a fine buffet you prepare for your little man! You are giving me a lot of ideas for the upcoming holidays! A hug and good day!

the casatiello is very good, too bad a single slice has almost the caloric content of the New Year's Eve dinner)

Laura, I've never done it but a friend of mine let me taste it and I love it. It came out really good and I'm copying the recipe! kiss

How I like it. it's divine and it came perfect for you.

definitely tasty, I really want to try it, you came very well!

Congratulations Laura, she is wonderful and inviting!

I have often heard of casatiello but I have never tried it! intrigues me a lot! a big kiss.

Thanks for posting this sublime recipe. Clementine

very good as always. who knows how good !!

The famous casatiello! I have not tasted it nor tried it. but this Neapolitan delight inspires me a lot!
I have to try it!
yours has come na beauty. )

This recipe is beautiful! sincere congratulations!

It must be of a good, but of a good.

I've been saying for a lifetime that I have to try this casatiello! this Easter I do it! hard-boiled eggs don't drive me crazy too but I want to try it in its classic version!
thanks for the recipe! from Imma had escaped me.

Good this casatiello, and what a beautiful party for MJ.
a hug

Great, great, great. I'll do it for Easter. If you want to have a look at my blog
I would be happy to have some suggestions. A hug!

Well, what about. Imma is a myth, and you made the recipe perfectly! Good both!

Beautiful and you are right, Imma's recipes guarantee success. hello Luisa

Oh, what a pleasure. I too have been around these days and more precisely in the magnificent Florence!
A hug

@ Chestnut and Apricot thank you!

@ Jajo but the recipe for this tortanello where I find it. Yes Yes & # 8217 I let it cool down pretty well but & # 8230 the mold did not cooperate & # 8230

@ Luca and Sabrina Already Junio ​​has grown much more around Italy and theaters than at his home & # 8230 and sooner or later we will come to see you. The other is spatasciato precisely but definitely good & # 8230 we will eat it at Easter and Easter Monday.

@ Dida I must try yours sooner or later)

@ Aug then for Easter Monday you have to try it!

@ Imma I use the one for pizzas and focaccias that I get from Eurospin. I'm fine, it's an excellent flour. I will definitely try with 0

@ Lucia now I'm knocked out and I really want someone to cook for me: D

@ Luxus in terms of calories you are absolutely right.

@ Ale copy as well, Imma is a guarantee! If you do let me know how it came to you.

@ Micaela then you have to try it!

@ Terry try it, it really is a delight!

@ Mary is true, in fact she is always present on the Easter Monday outing

@ Maurina yes we really like it!

@ Shade if you try it let me know how it went!

@ Speedy70 but of course I come to peek!

@ Simo Firenze is always beautiful & # 8230 I haven't been going for a long time & # 8220in the center & # 8221

Casatiello - Antonino Cannavacciuolo

For the casatiello dough, put the flour, lard, yeast diluted in a little bit of warm water (the correct temperature of this must be about 30 & deg), water, sugar and pepper in the planetary mixer, activate the planetary mixer and when the ingredients begin to mix, add the salt. Knead the dough for about 10 minutes to make it perfectly homogeneous and elastic. Once ready, let it rest in a large container, covered with a cloth, in a warm place until the dough has doubled its volume.

Once the casatiello dough is ready, roll it out to form a rectangle of about 40x60cm, cut a 2 cm wide strip of dough that will be used for the final decoration.

Cut cheeses and salami into cubes, distribute them mixed over the entire surface of the dough, sprinkle with grated Parmesan and pecorino cheese, then roll the dough until you get a sausage long enough to fill the donut pan 360 degrees, well greased with lard.

Cover the casatiello with a cloth and let it rise again for an hour. Finally distribute the whole eggs (first washed and dried) with the shell on the surface of this roll, block them with two crossed strips of dough. Brush the casatiello with the remaining egg and cook it in a preheated oven at 185 & deg for at least 50 minutes, or until cooked.

Suggestions: with the doses indicated here, the dough will be very soft for the less experienced, you can decrease the dose of water by 80ml (use 420ml) in order to obtain a slightly harder dough and work it more easily.

Casatiello - Recipes

Put the flour, the yeast diluted in a glass of warm water, the lard, the salt and the pepper in the mixer. Start the mixer and then add more lukewarm water a little at a time in order to obtain a soft, smooth and elastic dough that comes off the walls in one piece.
If you are without a mixer you have to work for a long time, about 15 minutes, beating the dough with your hands to obtain the same result.
Then let it rise, covered with a cloth, in a warm and draft-free environment until the dough has doubled its volume.
Now put the dough on a floured table and knead it a little more. After spreading it, spread the provolone, the diced salami on top and wrap it on itself to form a roll that you will place delicately in a mold with a hole in the center, about & oslash28 cm, which you will have greased well by making the ends adhere well. . As the dough increases in volume as it grows, it must not exceed half the mold in height. On its surface sink the eggs with their shells apart, inserting only half of them into the dough. Let it rise again for about half an hour and bake in a preheated oven at 180 ° for about 40 minutes, the time it takes for the casatiello to cook both internally and externally. Turn it out after it has cooled down: it should be eaten cold.

The perfect recipe: casatiello

Christmas with your family, Easter with whoever you want but as long as there is no aunt at lunch that the casatiello just doesn't know how to do it. What then also takes anger if you do not eat it, even if inside there are traces of fossil remains and it seems mixed in a cement mixer. To put an end to mine and possibly also to your sufferings, I am going to prepare the sacred dish.

And don't be gnorri, I know you spent 2013 googling the perfect casatiello recipe.

The "chance" is not by chance.
The casatiello is a concentrate of dancing chaos that has more calories than a comet. It is a Neapolitan savory cake prepared for Easter overflowing with fat, which is never placed on the table, a few moments and the tablecloth is transformed into the Holy Shroud.

Just like the wheat pastiera, the casatiello gives off a particular aura, and if in Naples you try to candidly confess that you don't like it, they take it badly and take away (rightly) the greeting.

The essential and characterizing ingredients are lard, shovels of lard, black pepper, cicoli, a generous amount of cured meats and "chance", in fact.

The hard-boiled eggs set on the top, as well as being a symbol and Easter reference, differentiate it from the equally famous and sinful tortano.

Casatiello who does not kill fortifies.
I have counted several recipes and I start with that of Jeanne Carola Francesconi contained in the famous volume “La cucina napoletana”, published in 1965. I remain perplexed and even a bit stunned because in her very personal shopping list there is no trace of lard, replaced with a massive and improbable dose of olive oil.

The “nzogna” on the other hand appears and shows off itself in the recipe of the chef of the Timpani and Tempura restaurant Antonio Tubelli, who not contentedly rages and embellishes the filling with the addition of hard-boiled eggs in wedges.

From the web I learn that too Gabriele Bonci proposes its own version, at times sacrilegious but they say good assaje.

And while in Naples, my safe haven for a few years, there are those who are debating the shaping of casatiello, whether it is right to "leaf through" it with a layer of lard or twist it to refine its profile, a & # 8217appocundria which in words is so difficult to explain.

In the name of lard.
I cross the threshold of my trusted butcher, on the phone they told me that the lard is finished and the cicoli as well.

I glance over the counter like Cheyenne at the famous California inn.
"Give me all the scraps of fat you have, I'll make lard myself!". At that point I would have expected a wave from the rest of the customers, a pat of encouragement. And instead, meat.

I walk down the street repeating the instructions by heart like a mantra:

& # 8212 Cut the lard into 1 cm cubes, soak them and rinse them several times to remove all traces of impurities.
& # 8212 Drain the fat ciccetti and melt over very low heat in a steel pot with a thick bottom. Remove the melted fat with a ladle and transfer to glass jars, the first part to be used in sweet preparations, the rest for similar breads.
& # 8212 Throw away the last residues of dissolved fat and wait for the cracklings to sizzle and change color.
& # 8212 Hot press the now golden cicoli in a potato masher to remove excess fat and preserve with a & # 8217 addition of fine salt. Amen.

The perfect recipe.

For the dough:
600 g of strong flour
120 g of lard
13 g of brewer's yeast (to shorten the time you can use 25 g)
12 g of salt
lukewarm water to taste (I used about 250ml)
1 teaspoon of malt powder (optional and replaceable with honey)

For the stuffing:
150 g of Neapolitan salami or dry sausage
150 g of provolone
100 g of cicoli (cracklings)
grated pecorino to taste
Plenty of coarse ground black pepper
For finishing
6 eggs (I put 4)
lard to taste
1 egg (optional)

I start by mixing 100g of flour, 13g of crumbled yeast, malt powder and a little lukewarm water in a bowl, until the batter is not too fluid. I cover with cling film and let it rise for a good half hour.

I pour the mixture into the bowl of the planetary mixer and begin to work with the hook, adding the rest of the flour, the lard and the water, until it forms a rather soft but at the same time manageable dough.

I wake up with him in my head, only him.

I take the dough out of the fridge and let it come to room temperature. After a couple of hours I spread the dough into a rectangle about 1cm thick (I keep a ball aside for finishing) and distribute the pieces of salami and provolone in a more or less homogeneous way.
Flashes of cicoli here and there, a generous grating of pecorino cheese and freshly ground black pepper to complete the picture.

I roll up the dough trying not to tighten it too much and I place my loaf in the donut mold greased with (guess what?) A veil of lard. I tuck in the edges of the dough well, fitting the joints one into the other.

I let the baby rise covered with a slightly moistened cloth for 4 hours in a warm environment.

I preheat the oven to 180 ° and proceed with the ritual decoration by placing the raw eggs on the surface, with the shell well washed and the tip facing inwards. I cover each egg with two crossed strings of pasta and brush the entire casatiello with a light layer of lard.

I cook in the oven for an hour at 180 ° in static mode. Just before taking it out of the oven, however, I polish the surface with beaten egg and cook it.

I let it cool for about twenty minutes in the mold and put it on a wire rack.

I cut a nice slice without damaging the eggs, I scrutinize it with a critical eye and only when the paper handkerchief becomes transparent in several places I understand that I have finally achieved my goal.

The Casatiello degli Improta

Ingredients for the filling:
- 130g of lard
- 7 eggs
- 100g of pecorino
- 100g of grated cheese
- 150g of spicy provolone
- 150g of caciocavallo
- 150g of salami type Napoli
- freshly ground pepper

For the dough: dissolve the yeast in the water, pour it into the mixer together with the sugar and lard, add plenty of freshly ground pepper, pour in the remaining water and start kneading by adding the flour little by little. Continue to knead until the dough is firm and homogeneous and add the salt only at the end. Cover the dough with a cloth and let it rise until it doubles in volume.

For the filling: Put 3 eggs in a saucepan of cold water and harden for exactly 8 minutes from when the water boils. Allow the eggs to cool, shell them, break them up and set aside. Remove a small part of the dough and keep it aside. Roll out the dough making a rectangle about 40x60 cm wide, sprinkle it with half a dose of lard and pour in the grated cheese. Cut the salami and cheeses into small pieces and distribute them over the entire surface of the dough. Finally, add the chopped eggs, plenty of ground pepper and roll up the dough giving it the shape of a sausage.

Sprinkle a donut mold with a diameter of 30cm with the lard and lay the dough inside. Wash the remaining 4 whole eggs and place them on the surface of the casatiello making a slight pressure and distancing them well from each other. Work the dough kept aside to form loaves. Place the loaves crosswise on the eggs to embed them in the dough so as to obtain the typical shape of the casatiello. Sprinkle the casatiello with the remaining lard and let it rise for about 2 hours. Bake at 180 & # 176 C for about 1 hour. Once ready, let the casatiello cool, turn it out gently and serve it on a serving dish.


  1. Fenrilmaran

    This phrase is simply incomparable :), I like it))) very much

  2. Yves

    very good piece

  3. Bassey

    Actually. Tell to me, please - where I can find more information on this question?

  4. Melechan

    You are not right. I'm sure. Write in PM, we will communicate.

  5. Sawyer

    I join. It was with me too. Let's discuss this issue. Here or at PM.

  6. Sanbourne

    A friend gave a link, I often don’t read something like that, but I didn’t regret it here!

  7. Rufo

    In my opinion, he is wrong. I'm sure. I am able to prove it. Write to me in PM, speak.

  8. Madison

    The important answer :)

Write a message