NEAPOLITAN EASTER BREAD (CASATIELLO)
This recipe is steeped in Neapolitan tradition: It's made the day after the big Easter feast, as a way to use up leftover cheese and meat. An Easter Monday picnic is also a custom, so the fact that all the goodies are already wrapped up in the bread makes it a very transportable option. The herby pesto and Gruyère, though, are my own nontraditional additions. This can be baked and presented in various ways, but the ring both looks great and has some nice symbolism - the circle of life and renewal associated with spring in general and Easter in particular. A very large (10-inch, or 24-centimeter) tube pan with a flat bottom is perfect, but you can improvise with a cake pan, creating a hole in the middle with an overturned bowl or ball of aluminum foil placed in the middle of the pan.
Provided by Yotam Ottolenghi
Categories lunch, breads, side dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Grease a 10-inch or 24-centimeter tube pan with a flat bottom with 1 1/2 teaspoons oil. Sprinkle with 2 tablespoons/30 grams semolina, tapping out any extra once the interior is fully coated.
- Combine herbs, 2 tablespoons oil and a good pinch of salt in the bowl of a food processor. Blitz to form a paste, scraping down sides as necessary, and then set aside.
- In a large bowl, combine flour, yeast, 1 tablespoon oil, 1/2 teaspoon salt and the lukewarm water. Use a spatula to stir mixture until combined and turn out onto a floured work surface. Dust your hands with flour, then knead dough for 5 minutes, until it is smooth and elastic. You may need to add more flour if dough is too sticky, but do not add too much or it will become dry. Shape dough into a ball and set aside. Scrape down, clean and dry work surface, then dust with more flour.
- Roll dough into a 12-by-16-inch/30-by-40-centimeter rectangle, with the longest side toward you. Spread evenly with herb paste, leaving a 1 1/2-inch/4-centimeter border at the top and bottom, and a 1/2-inch/1-centimeter border on the sides. Scatter salami, Gruyère, Parmesan and egg evenly over herb paste. Grind pepper generously over the surface and then gently push the cheese, egg and meat into the dough.
- Starting from the longest side, roll dough into a log (as you would a Swiss roll or the dough for cinnamon rolls), making sure to tuck dough in at the ends as you go so contents don't fall out. Press edges to seal.
- Transfer dough to pan, with the long sealed side facing down. The stuffed dough will be heavy, so make sure you have a good grip on both ends before you lift it. Use your hands to bring the ends together, pinching them into place so they form a continuous ring of dough. (It may be easier to shape it into a ring on the counter first and then transfer it to pan.) Using a pastry brush, coat dough with remaining oil and then sprinkle evenly with 1 tablespoon/15 grams semolina. Cover with a slightly damp cloth and let rest for 45 minutes to 1 hour, or until nearly doubled in size.
- Meanwhile, heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Bake bread for 30 minutes, until golden and crisp; it will seem very hard but will soften once it cools. Remove from oven and set aside for 15 minutes to cool slightly. Turn bread out of pan onto a wooden board. (You may need to run a knife along edges of pan to release the bread.) Serve warm or cold.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 7 grams, Sodium 565 milligrams, Sugar 0 grams, TransFat 0 grams
More about "neapolitan tortano recipes"
TORTANO BREAD RECIPE - ALE SIMPLE RECIPES
Web Mar 24, 2013 Tortano is Easter recipe and retains the symbols: salami, cheese and eggs laid by the crosses of pasta. This rustic Neapolitan is …
From alesimplerecipes.com
Estimated Reading Time 3 mins
From alesimplerecipes.com
Estimated Reading Time 3 mins
THE HIRSHON ‘ITALIAN FLAG’ LARD BREAD – TòRTANO NAPOLETANO
Web Feb 27, 2018 For 100% whole grain breads, use 3 tablespoons per loaf. Add to your recipe along with the flour in the proper amount specified. …
From thefooddictator.com
5/5 (1)Estimated Reading Time 7 mins
From thefooddictator.com
5/5 (1)Estimated Reading Time 7 mins
DANUBIO SALATO (SAVORY PULL-APART BREAD) - ITALIAN …
Web To make the Danubio salato, start by preparing the dough in a bowl. Pour the flour, the crambled yeast 1 and add sugar 2, salt and an egg 3. Finally pour the milk 4 and start kneading with a fork to mix the ingredients. As …
From giallozafferano.com
From giallozafferano.com
CASATIELLO NAPOLETANO (STUFFED EASTER BREAD) RECIPE ON …
Web Mar 24, 2018 Place the 4 whole eggs, evenly spaced, on top of the dough. Take the small ball of dough that was set aside earlier and roll out logs about 1cm (1/3 inch thick). Use these strips to seal the eggs on the top …
From food52.com
From food52.com
NEAPOLITAN RECIPES - GREAT ITALIAN CHEFS
Web 19 Recipes | Page 1 of 3 Neapolitan pizza by The Silver Spoon Babà Napoletano – Neapolitan rum babà by Valeria Necchio Polipetti affogati – Neapolitan octopus and tomato stew by GIC Kitchen 'Vesuvius of …
From greatitalianchefs.com
From greatitalianchefs.com
FAVORITE NEAPOLITAN RECIPES
Web Nov 12, 2021 It calls for tender florets of cauliflower, Romanesco, broccoli, olives, and papaccelle (red pickled peppers). A vibrant lemon, garlic, and oregano vinaigrette brings all the flavors together. Garnish with …
From allrecipes.com
From allrecipes.com
CASATIELLO - NEAPOLITAN STUFFED EASTER BREAD RECIPE
Web Apr 20, 2019 The casatiello is a traditional Neapolitan bread that is made as part of Easter celebrations. Typically donut shaped, it features a mixture of water, lard, lots of pepper, and brewer’s yeast. It is also enriched with …
From nonnabox.com
From nonnabox.com
TORTANO, THE TRADITIONAL RECIPE | NEGRONI
Web Sep 2, 2015 The Recipe: Dissolve the yeast in lukewarm water. In the meanwhile pour the flour in a fountain and add lard, salt, pepper and then the yeast dissolved in water. …
From negroni.com
Servings 8Total Time 1 hrEstimated Reading Time 2 mins
From negroni.com
Servings 8Total Time 1 hrEstimated Reading Time 2 mins
NAPLES' TRADITIONAL EASTER LUNCH - LA CUCINA ITALIANA
Web Apr 4, 2023 With potatoes and peas, as long as it's lamb... In Naples, like most of Italy, lamb is served at Easter. Some roast it with potatoes and peas, but you can also sauté it …
From lacucinaitaliana.com
Estimated Reading Time 2 mins
From lacucinaitaliana.com
Estimated Reading Time 2 mins
HOMEMADE NEAPOLITAN EASTER BREAD - CASATIELLO/TORTANO - YOUTUBE
Web This is my first video! Join me in making the classic Neapolitan Easter Bread Tortano/Casatiello. I have made the Tortano version, without hard boiled eggs o...
From youtube.com
From youtube.com
TORTANO RECIPE | NEAPOLITAN EASTER BREAD - NAMS CORNER
Web Apr 3, 2021 Place the hard-boiled eggs, chicken on it. Then sprinkle cheese, salt, and pepper powder. Roll them and bring the edges together to form a ring shape and place …
From namscorner.com
From namscorner.com
NEAPOLITAN SAVORY CAKE (TORTANO) RECIPE | EAT YOUR BOOKS
Web Neapolitan savory cake (Tortano) from Italian Regional Cooking by Ada Boni. Shopping List; Ingredients; Notes (1) Reviews (0) pork fat; all-purpose flour; lard; compressed …
From eatyourbooks.com
From eatyourbooks.com
TRADITIONAL NEAPOLITAN CASATIELLO: THE SCIENTIFIC RECIPE WITH LARD
Web Apr 2, 2023 The traditional recipe of Neapolitan casatiello Ingredients (for 10 people and 30 cm “baking tray” with hole) For the dough 1 kg of strong 00 flour 700 g of water 30 g …
From recipe.atsit.in
From recipe.atsit.in
CASATIELLO NAPOLETANO RECIPE: ITALIAN EASTER BREAD WITH MEAT AND …
Web Feb 27, 2020 Dissolve yeast in warm water and add it to the flour. Mix using a fork and then start kneading the dough. Add the lard, keeping a bit that you’ll use to grease the …
From everybodylovesitalian.com
From everybodylovesitalian.com
CASATIELLO NAPOLETANO • THE ORIGINAL MOUTH-WATERING RECIPE!
Web Jul 21, 2022 Casatiello Napoletano (Neapolitan Casatiello) is a rustic leavened bread typical of the Neapolitan tradition of the Easter season. It is a very tasty bread, shaped …
From eatsitaly.com
From eatsitaly.com
HIS MAJESTY THE TORTANO|| NEAPOLITAN EASTER RECIPE|| FAMILY …
Web About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features NFL Sunday Ticket Press Copyright ...
From youtube.com
From youtube.com
HOW TO MAKE NEAPOLITAN-STYLE PIZZA AT HOME | KING ARTHUR BAKING
Web Oct 8, 2020 2 cups (232g) King Arthur '00' Pizza Flour 1/8 teaspoon instant yeast or active dry yeast 1/2 teaspoon sugar 1 1/4 teaspoons salt 3/4 cup (170g) lukewarm water (105° …
From kingarthurbaking.com
From kingarthurbaking.com
GORDON RAMSAY'S GLUTEN-FREE RECIPES FOR NEAPOLITAN TORTANO, THE ...
Web Mar 25, 2023 Tortano is an Easter bread filled with salami, cheese and eggs. Typical of the Campania tradition, it is perfect as an appetizer or main dish. The Neapolitan …
From gordon-ramsay-gluten-free-recipes.com
From gordon-ramsay-gluten-free-recipes.com
NEAPOLITAN TORTANO, THE EASY RECIPE TO MAKE WITH THE THERMOMIX
Web Mar 25, 2023 The Neapolitan cake it is one of the traditional Easter recipes, it is part of the Neapolitan cuisine but it is so good that it is now loved throughout Italy. If you have …
From gordon-ramsay-gluten-free-recipes.com
From gordon-ramsay-gluten-free-recipes.com
NEAPOLITAN STUFFED EASTER BREAD / NEAPOLITAN CASATIELLO
Web 1 package active dry yeast 2 cups warm water 4 cups unbleached all purpose flour 4 ounces lard or 1/3 Filippo Berio cup olive oil 1 teaspoon salt 1 teaspoon coarse black pepper 1/3 …
From ciaoitalia.com
From ciaoitalia.com
NEAPOLITAN TORTANO A STUFFED EASTER BREAD RECIPE BY NONNA CLAUDIA
Web Step 1 First we make the pastry dough, which must rise for at least 1 hour or until it has doubled. Let’s start by putting 200 ml of warm water (15°C/60°F) in the mixer. By hand, …
From nonnaclaudia.com
From nonnaclaudia.com
You'll also love