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Article
03/04/2015
Neapolitan Casatiello
Electric ovens for bakery products, oven for Genoese focaccia, oven for bread production, DAVID ovens

Easter is a special occasion for celebration and sharing. Date changes every year, but it remains a day full of joy and good humor that makes all big appetite. Typical dishes and set tables around which the Italian families spend this happy festivity; between the pies in particular one is a highly symbolic, and Forni David decided to tell you the original recipe. We speak about Casatiello, it is a salted Easter cake typical of the Neapolitan tradition, which in its ingredients retains all the symbols of Easter. Its name derives from "caso" that means cheese in Neapolitan dialect: key ingredient present in generous doses is indeed the pecorino cheese made with milk that the Lamb itself drinks, and the Lamb is just one of the references to Easter.
There are many regional, local and family variations of Casatiello, but the main ingredients are the same. The preparation takes time and patience, the result will be perfect thanks to the David Progress Electric Modular and David World Single Chamber..

Ingredients for a big Casatiello:

For the dough:

  • - 1 kg flour
  • - Yeast two cubes
  • - 100 g lard
  • - A little salt, lots of pepper

For the filling:

  • - 400 g of cheese (alternatively mixed cheeses: provolone, parmesan, emmental, fontina, etc.).
  • - 400 g salami Napoli
  • - Salt
  • - Pepper

For the garnish:

  • - 5 Eggs

Procedure:

Dissolve the yeast in warm water (not too hot). Place the flour, put lard, salt, pepper and baking powder in the centre and dissolved in water with the aid of other warm water, stir together until the dough is soft. Knead the dough vigorously for about ten minutes beating it on the table; put it in a bowl covered, in a warm place, and let it grow for a couple of hours until it have doubled in volume. Cut the cheese and salami into cubes. When the pasta is grown, take a loaf and keep it aside. Beat the remaining dough with your hands and roll it out to a thickness of one centimeter. Place the filling evenly over the entire surface and roll the dough gently, trying to keep it as narrow as possible. Grease of lard a mold for cakes with central hole and arrange the roll of dough into a ring, thus combining the ends. Put it in a warm place covered with a cloth and let it grow. After at least two hours Casatiello will leavened, arrange the 5 eggs on it at regular intervals and Stop them with strips of cross made with the dough kept aside. Bake in oven Casatiello already heated to 160 degrees for the first 10 minutes and then at 170-180 ° for an hour overall cooking. When it is warm, serve it.
Happy Easter!

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