“Let’s make it together”: Easter recipe for Casatiello – Chef Walter Potenza

by Chef Walter Potenza, contributing writer

Photo: Proprietary, Chef Walter Potenza

Friends:

In the picturesque streets of Naples, Italy, Easter is celebrated with enthusiasm and flavor, and at the heart of this celebration lies a beloved tradition: Casatiello. This rustic and aromatic bread, laden with meats and cheeses, has been a staple of Neapolitan Easter tables for centuries. Its rich history and delightful taste make it a cherished part of the holiday season for families across the region.

History of Casatiello:

The history of Casatiello can be traced back to ancient times when Neapolitans used to prepare a special bread to celebrate Easter and mark the end of Lent. Over the years, this tradition has evolved, blending locally grown ingredients and flavors to create the unique and delicious Casatiello we enjoy today.

The name “Casatiello” is believed to have derived from “case,” the Neapolitan word for cheese, a key ingredient in the bread. Historically, Casatiello was made with simple and readily available ingredients, such as flour, lard, eggs, and cheese. However, as the recipe evolved, additional ingredients like cured meats, such as salami and pancetta, added depth and complexity to the flavor profile.

Follow me in the kitchen, and let’s make the Casatiello together!

While Casatiello may seem daunting to the uninitiated, its dense texture and intricate fillings make it a relatively straightforward bread to prepare.

Ingredients:

500g of all-purpose flour (4 cups)

200g of lard or unsalted butter, softened (1.6 cups)

200g of grated Pecorino Romano cheese (1.6 cups)

200g of diced salami or pancetta (1.6 cups)

Four large eggs (plus one extra for egg wash)

15g active dry yeast (1 tablespoon)

1 tsp sugar

1 tsp salt

Black pepper, to personal taste

Instructions:

1. Dough Preparation: 

In a small bowl, dissolve the yeast and sugar in lukewarm water and allow it to sit for 5-10 minutes until it becomes active and bubbly. Combine the flour, softened lard or butter, grated cheese, diced salami or pancetta, salt, and black pepper in a large mixing bowl. Make a well in the center and add the yeast mixture and four eggs. Mix until a rough dough forms.

2. Dough Kneading: 

Place the prepared dough onto a floured surface and knead vigorously for 8-10 minutes until it becomes smooth and elastic. If the dough is too wet and sticky on your hands, add more flour in small stages. Shape the dough into a ball and place it in a greased bowl. Cover it with a clean, color-free cotton towel and allow it to rise in a draft-free place at 70F for 1-2 hours or until it doubles in size.

3. Assembling the Casatiello: 

After the dough has doubled in volume and size, punch it down and divide it into two equal portions. Shape each portion into a ball and flatten it into a disc. Place the discs into greased round cake pans, making a slight indentation in the center of each.

4. Allowing the Dough to Rise Again: 

Cover the cake pans with a clean kitchen towel and let the dough rise for another 30-45 minutes until puffy.

5. Preheating the Oven: 

Preheat the oven to 180°C (350°F) while the dough rises.

6. Baking the Casatiello: 

Beat the last egg and brush it on the top of the dough. Bake in the oven for 40-45 minutes until golden brown and fully cooked. Once done, please remove it from the oven and let it cool before slicing and serving.

Enjoying Casatiello:

Casatiello is best enjoyed fresh out of the oven when the cheese is still warm and gooey and the bread’s aroma fills the air. It is often part of a traditional Easter brunch or accompaniment to other holiday dishes. Any leftovers can be quickly tightly wrapped in silicone film and stored in the refrigerator for up to a week. However, they are best enjoyed within a day or two of baking. Beyond its primary form of bread, Casatiello embodies the essence of tradition, heritage, and community in Naples, Italy. Its irresistible flavor and humble origins have made it an Easter staple for countless families throughout the area. 

Its memorable taste endures for generations, ensuring continued enjoyment.

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