Hello everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Il casatiello napoletano Neapolitan Easter bread. It is one of my favorites . This time, I am going to make it a little bit unique. This will be really deliciou

The Ingredients needed to make Il casatiello napoletano Neapolitan Easter bread:

1. It’s 600 g of flour
2. Prepare 15 g of active yeast
3. You need 200 g of lard
4. It’s 300 ml of water at room temperature
5. Prepare 200 g of salame - chopped
6. Prepare 300 g of scamorza cheese - chopped
7. Prepare 50 g of Parmesan
8. Prepare 50 g of Pecorino
9. You need 4 of eggs + 1 egg yolk
10. You need of Lots of black pepper
11. Prepare Teaspoon of salt (dont over do it)
12. You need 24 cm of round baking tray and a ramekin

Step to make Il casatiello napoletano Neapolitan Easter bread:

1. Prepare the ingredients
2. Mix yeast in the water and leave for 5 minute Add flour to a bowl. Slowly add about half of the water and bring together. Add 50 g of the lard, salt and pepper. Continue adding the rest of the water while bringing together and forming a dough. Knead well. Cover with cling film and leave to proof for an hour
3. After an hour. Put the dough between 2 pieces of parchment paper and roll it out with a rolling pin, rectangle shape. Spread a tablespoon of lard on top, use a spatula or your hand Sprinkle with black pepper. Add a spoonful of the Parmesan and Pecorino. Fold up lengthwise
4. Then like a parcel. Put the parchment paper back on top. Roll out rectangle shape (about 40 CM long) and repeat process twice more until lard and cheese is finished. Then roll out for final time, 40cm long. Cut a tiny piece of dough off each end and set a side. Add the chopped salame and scamorza cheese
5. Roll up like a sausage. Get a 24cm round baking tray and a ramekin. Grease it well. Add the dough inside and squish it down gently to take the shape doughnut shape. Cover with cling film and leave to proof for at least 3 hours or overnight, I left it overnight because the flavours mix better
6. The next day. Wash and dry 4 eggs, raw, not boiled. Place inside as shown. Take the tiny piece of saved dough and create a cross over each one. Take the yolk of the 5th egg and glaze all Bake at 160 for 1 hour. Test its cooked using a toothpick. Eat on Easter Sunday and Monday. Take the egg out, shell it, and eat with the bread as a starter 😊😍

So that’s going to wrap it up with this special food Il casatiello napoletano Neapolitan Easter bread. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!