Unusual recipes

Crowns of casatiello

Crowns of casatiello

Recipe Corone di casatiello di of 05-04-2014 [Updated on 06-03-2017]

The casatiello is the king of Neapolitan Easter, a rich and tasty rustic that has the particularity of having a dough worked with lard and often enriched with meats and cheeses and bringing eggs on the surface that become hard-boiled during cooking. This morning I will give you the recipe to prepare casatiello crowns, the idea of ​​bringing single portions to the table seemed nice to me, so I tried to make them by weaving the dough and putting an egg in the center of each, delicious;) Today no cooking for me, let's go to Rome for the weekend, tonight I would like to take a stroll around the center and go and taste some home cooking and tomorrow I would like to take Elisa to the bio park, after a busy working week I really need unplug and change the air, then I say goodbye and I'm going to throw something in the suitcase, kiss those who pass by and have a good weekend; *

Method

How to make casatiello crowns

Dissolve the yeast and sugar in the slightly warm water in a large bowl

Add the flour and start kneading

When the dough has reached a certain consistency, add pecorino, lard, salt and pepper

Work well until you get a homogeneous mixture

Then form a ball and let it rise for 2 hours

Cut the pancetta and provolone into small pieces and add it to the leavened dough

Knead everything

Divide the dough into 8 balls

With the balls obtained, create cords that you would weave two by two

Then join creating a chaplet

Put the casatiello crowns obtained on a baking sheet and place an egg in the center of each one, then leave to rise again for 1 hour. Sprinkle with a little lard and bake at 180 ° in a preheated oven and cook for 25/30 minutes

Once ready, serve your casatiello crowns

Video: Ricetta Casatiello o Tortano - Davide Civitiello (October 2020).