Casatiello / Tòrtano ripieno (savoury Easter bread) – Campania – Living a Life in Colour

Name: Casatiello / Tòrtano ripieno (savoury Easter bread) – Campania – Living a Life in Colour
Ingredients: 600 grams 00 or plain flour; 300 mls water, tepid; 24 grams fresh yeast (or 12 grams dry yeast); 150 grams lard , room temperature; 50 grams Parmigiano-Reggiano or Pecorino cheese, finely grated; 12 grams sea salt; ½ teaspoon black pepper , freshly ground; 50 grams lard , room temperature; 350 grams provolone, provola, Gruyere or Swiss cheese, cut to 1 cm dice; 350 grams salami napoletano (can substitute any salami), ham and/or pancetta , cut to ½ cm dice; 4 eggs , rinsed and dried

www.livingalifeincolour.com

Savory Easter tradition, Casatiello/Tòrtano ripieno, fills your picnic basket with ring-shaped bread stuffed with cheese and salami, topped with eggs. Perfect for Campania's Pasquetta celebration.

View Original

Share this recipe:

Ingredients

600 grams 00 or plain flour
300 mls water, tepid
24 grams fresh yeast (or 12 grams dry yeast)
150 grams lard , room temperature
50 grams Parmigiano-Reggiano or Pecorino cheese, finely grated
12 grams sea salt
½ teaspoon black pepper , freshly ground
50 grams lard , room temperature
350 grams provolone, provola, Gruyere or Swiss cheese, cut to 1 cm dice
350 grams salami napoletano (can substitute any salami), ham and/or pancetta , cut to ½ cm dice
4 eggs , rinsed and dried