Casatiello is a savory filled Neapolitan Easter bread. Casatiello, which in Neapolitan dialect means “cheese,” because of the use of cheese in the filling. The rising dough meant the promise of new life; the shape of the bread symbolized a crown and the eggs meant rebirth. There are many variations of this stuffed bread, the combination of fillings is endless. Enjoy! Copyright Chef Charles Knight
Casatiello Napolitano Stuffed Easter Bread
Casatiello is a savory filled Neapolitan Easter bread. Casatiello, which in Neapolitan dialect means “cheese,” because of the use of cheese in the filling. The rising dough meant the promise of new life; the shape of the bread symbolized a crown and the eggs meant rebirth. There are many other variations of this stuffed bread, the combination of fillings is endless. Enjoy!
EQUIPMENT: Bundt pan, Rotary food cutter, rolling pin
INGREDIENTS:
- 1 8-ounce Pillsbury Crescent Dough Sheet
- 3 ounces provolone cheese, cut in strips (about 2 slices)
- 3 ounces pecorino or Parmesan cheese, grated.
- 2 ounces Manchego cheese, cut in cubes.
- ½ pound mortadella, capicola, and salami, chopped
- 3 or 4 raw eggs
- ½ cup all-purpose flour
PREPARATION
Sprinkle flour on a cutting or bread board evenly. Open the dough a lay it out lengthwise on the board. Cut 2 strips, about ¼ inch each, then cut them into 8 equal pieces. The strips will hold the eggs in place while baking.
Beginning at the edge of the dough closest to you, place the provolone cheese about an inch from the edge along the full length of the dough. Then place the balance of the ingredients on top of the provolone. Beginning at the edge closest to you, roll the ingredients into the dough. Connect the ends and place it in the Bundt pan.
Place the eggs on top of the do at 12, 3, 6 and 9 o’clock and secure in place with the strips of dough. Allow the dough to read for about 15 minutes before baking.
Preheat the oven to 400°F. Bake for 30minutes. Serve warm