Casatiello
Casatiello is a magnificent savory Neapolitan bread, traditionally gracing Easter tables. This rich, aromatic loaf is studded with cured meats and cheeses, then baked with whole eggs nestled into its golden crust, offering a truly unique and satisfying culinary experience.
An original recipe by Forkin
- Total time
- 5 hr 15 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 543 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gall-purpose flour
- 250 mlwater, lukewarm
- 7 gactive dry yeast
- 100 glard, softened
- 50 gpecorino romano cheese, grated
- 5 gblack pepper, freshly ground
- 10 gsalt
- 100 gprosciutto, diced
- 100 gsalami, diced
- 100 gprovolone cheese, diced
- 5 pcsegg, uncooked, in shell
Equipment
Large mixing bowl · Measuring cups and spoons · Wooden spoon (optional) · 2× Clean kitchen towel · Bundt pan (26-28 cm) · Wire rack · Chef's knife · Cutting board
The method
Step by step
- 1
Activate the yeast by dissolving 7g of active dry yeast in 250ml of lukewarm water in a large mixing bowl. Allow it to sit undisturbed for 5 minutes until a foamy layer appears on the surface, indicating the yeast is active.
About 5 min
Cook’s note: Ensure the water is lukewarm (around 105-115°F or 40-46°C); water that is too hot will kill the yeast, and water that is too cold will not activate it.
- 2
Add 500g of all-purpose flour to the activated yeast mixture in the bowl, stirring with a wooden spoon or your hands until just combined.
About 2 min
- 3
Gradually incorporate 100g of softened lard, 50g of grated Pecorino Romano cheese, 5g of freshly ground black pepper, and 10g of salt into the dough, mixing until the ingredients are evenly distributed.
About 5 min
Cook’s note: Using softened, not melted, lard will help it integrate smoothly into the dough without making it greasy.
- 4
Transfer the dough to a lightly floured surface and knead vigorously for 10-15 minutes until it becomes smooth, elastic, and no longer sticky.
About 15 min
Cook’s note: A well-kneaded dough will spring back slowly when gently poked, indicating proper gluten development.
- 5
Form the kneaded dough into a ball, place it in a lightly greased large bowl, and cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for at least 2 hours, or until it has doubled significantly in size.
About 2 hr
Cook’s note: A warm oven (turned off) with the light on can create an ideal environment for dough rising.
- 6
Gently punch down the risen dough to release the accumulated gases, deflating it slightly.
About 1 min
- 7
Fold in 100g of diced prosciutto, 100g of diced salami, and 100g of diced provolone cheese, ensuring they are evenly distributed throughout the dough.
About 5 min
Cook’s note: Dicing the meats and cheese into small, uniform pieces will ensure they are well dispersed and don't create large air pockets in the finished bread.
- 8
Generously grease a 26-28 cm (10-11 inch) bundt pan with lard or butter, ensuring all crevices are coated.
About 2 min
Cook’s note: Thorough greasing is crucial to prevent the casatiello from sticking, especially with its rich, cheesy dough.
- 9
Remove approximately one-quarter of the dough and set it aside; this portion will be used for decoration.
About 1 min
- 10
On a lightly floured surface, roll out the larger portion of dough into a thick, elongated rectangle.
About 3 min
- 11
Carefully transfer the rolled dough into the prepared bundt pan, shaping it into a continuous ring and pressing it gently against the sides and bottom.
About 2 min
- 12
Gently press 5 whole, uncooked eggs into the dough at even intervals around the ring.
About 2 min
Cook’s note: Use room temperature eggs to prevent them from cracking during baking and to ensure even cooking.
- 13
Roll out the reserved dough into thin strips and use them to form decorative crosses over each egg, pressing the ends firmly into the main dough to secure them.
About 5 min
Cook’s note: Moisten the ends of the strips slightly with water if they are not adhering well to the main dough.
- 14
Cover the bundt pan with a clean kitchen towel and let the casatiello rise again in a warm place for another 1 hour, or until it appears visibly puffy and slightly increased in volume.
About 1 hr
- 15
Preheat your oven to 180°C (350°F) for at least 15 minutes to ensure it reaches and maintains the correct temperature.
About 15 min
- 16
Bake the casatiello in the preheated oven for 50-60 minutes, or until the crust is deeply golden brown and a wooden skewer inserted into the bread (avoiding the eggs) comes out clean.
About 1 hr
Cook’s note: If the top begins to brown too quickly, loosely tent the pan with aluminum foil to prevent burning.
- 17
Remove the casatiello from the oven and let it cool in the bundt pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
About 15 min
Cook’s note: Allowing the bread to cool fully before slicing ensures the internal structure sets properly and prevents it from becoming gummy.
Per serving
Nutrition
- Calories
- 542.5kcal
- Protein
- 20.4g
- Carbs
- 48.9g
- Fat
- 28.1g
- Fibre
- 2.1g
- Sugar
- 0.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Casatiello is traditionally enjoyed at room temperature, often as part of an Easter picnic or brunch spread. It pairs wonderfully with a simple green salad or additional cured meats and cheeses. For a delightful variation, consider adding a pinch of red pepper flakes to the dough for a subtle kick.
Store leftover Casatiello tightly wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days, or in an airtight container.
To reheat, wrap slices loosely in foil and warm in a preheated oven at 150°C (300°F) for 10-15 minutes, or until heated through. Alternatively, toast individual slices in a toaster oven.
More recipes
All recipesmain course
Cuban Picadillo
This classic Cuban picadillo features seasoned ground beef simmered in a savory tomato sauce with olives, capers, and raisins. It's a flavorful and hearty dish that comes together quickly for a satisfying weeknight meal.
45 min 432 kcalside dish
Maple Roasted Carrots
These simple roasted carrots are coated in a sweet and savory maple glaze, bringing out their natural sweetness. They make a perfect, easy-to-prepare side dish for any meal. The edges caramelize beautifully in the oven.
35 min 123 kcaldinner
Vegetarian Raclette Feast
This classic Swiss dish features melted cheese served with an array of accompaniments. It's a fun and interactive meal perfect for sharing with friends and family. This vegetarian version focuses on fresh vegetables and potatoes.
55 min 1,008 kcalside dish
Dry Fried Green Beans
Experience the vibrant flavors of Sichuan with these Dry Fried Green Beans, a classic side dish featuring perfectly blistered, tender-crisp green beans. Each bite offers a delightful balance of savory, spicy, and umami notes, making it an irresistible accompaniment to any meal. The high-heat cooking technique brings out the natural sweetness of the beans, creating a truly addictive texture.
30 min 197 kcalmain course
Robatayaki Skewers
Experience the vibrant flavors of Japanese robatayaki with these perfectly grilled skewers. Succulent chicken and shrimp, alongside tender-crisp vegetables, are bathed in a savory-sweet soy-ginger marinade, then kissed by the smoky char of the grill. This dish offers a delightful balance of textures and umami, perfect for a flavorful weeknight meal or a festive gathering.
50 min 359 kcallunch
Bánh Mì
A classic Vietnamese sandwich featuring a crisp baguette filled with savory grilled pork, tangy pickled vegetables, and fresh herbs. The combination of rich pâté, creamy mayonnaise, and a hint of spice makes for a complex and satisfying bite. This recipe breaks down the components for a fresh, homemade version.
1 hr 10 min 1,131 kcalmain course
Yudofu (Simmered Tofu)
This classic Japanese dish features gently simmered tofu in a delicate kombu dashi broth. It's a simple, comforting, and nourishing meal, often served with a flavorful dipping sauce.
25 min 185 kcal