The gluten-free casatiello recipe is very simple. A perfect balance of flavors that reaches directly to the heart.
Much more than a rustic cake, the gluten-free casatiello is a perfect tasty appetizer that is also suitable for savory breakfasts and snacks. Born as a poor Neapolitan donut, the gluten-free casatiello in the Easter tradition of Campania is a small variation of a typical and popular dish. A donut of bread that was enriched with leftovers from the pantry that otherwise would not have been consumed: eggs, various types of cheeses, salami and lard. The lard, the fat of the pig, made the recipe for this greedy cottage particularly tasty and soft.
Let’s see how the gluten-free Neapolitan casatiello recipe is prepared today, to be served hot or cold and not only during the Easter holidays. The delicious gluten-free recipe will make celiacs happy but will also amaze lovers of the traditional Neapolitan casatiello recipe.
Preparation of gluten-free casatiello
The recipe does not require special attention, on the contrary it is very easy. The only suggestion, to obtain a soft and fragrant dough , is to consider the rising times . So prepare the dough at least 4-5 hours before putting it in the oven.
- Pour the gluten-free flour into a bowl and add Parmesan and pecorino. Slowly add the brewer’s yeast that you previously dissolved in warm water.
- Start mixing the components. As the dough begins to harden, add half the lard and 2 tablespoons of oil while continuing to mix. To taste, add salt and plenty of pepper.
- Work until the mixture is homogeneous and firm. At this point, form the dough into a loaf and cover the bowl with a cloth.
- Let the dough rise for about two hours until it doubles its volume.
- After the time of the first leavening , when the dough has reached the right volume, remove a part of the dough that will be used for decoration. Roll out the rest on a greased and floured pastry board.
- Brush the surface of the dough with the other half of the melted lard, distribute previously diced cheeses and meats. Sprinkle with grated pecorino romano and plenty of pepper.
- At this point, roll the gluten-free casatiello on itself. In a round mold with a diameter of 28cm, previously brushed with lard, place the dough in the shape of a donut. Let rise for 1 hour.
- At the end of the time of the second leavening of the dough , place 4 whole eggs well washed in the casatiello. With the dough set aside for the final decoration, place two cross-shaped strips on top of each egg.
- Prepare a beaten egg yolk with a teaspoon of milk and brush the entire surface of the casatiello.
- Bake at 190 ° C for about 1 hour. After the first half hour, lower the oven temperature to 175 ° C-180 ° C and cook for another 20 minutes.
- At the end of the cooking time, take it out of the oven, take it out of the mold and bring it to the table just warm.
And here is a casatiello for celiacs and intolerant people that will really drive everyone crazy.
The gluten-free casatiello can be stored for 2-3 days in a cool and dry place. It will keep its scents and aromas if placed in an airtight container.
Riproduzione riservata © - WT
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