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Gluten-free casatiello


Gluten-free casatiello

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, gluten-free casatiello is a perfect tasty appetizer that is also suitable for breakfasts and savory 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 cheese, salami and suet. The suet, the fat from the pig, made the recipe for this rustic 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 just during the Easter holidays. The delicious gluten-free recipe will make celiacs happy but will also amaze lovers of the traditional Neapolitan casatiello recipe .

Casatiello decorated with two eggs seen from above in an aluminum pan
Gluten-free Neapolitan Casatiello – primochef.it

Preparation

Gluten-free casatiello

1

Pour the gluten-free flour into a bowl and slowly add the brewer's yeast previously dissolved in warm water .

2

Start mixing. As the dough begins to harden, add the lard , oil and parmesan, continuing to mix. Add the salt and, to taste, some freshly ground pepper. Work until you obtain a homogeneous and firm mixture.

3

At this point, form the dough into a loaf and cover the bowl with a cloth. Let the dough rise for about two hours in the oven with the light on until it doubles in volume.

4

Once the first leavening time has passed, when the dough has reached the right volume, remove a small part of the dough which will be used for decoration. Roll out the remainder on a pastry board to obtain a rectangle.

5

Spread the lard on the surface, distribute the cheeses and cured meats previously cut into cubes. Sprinkle with grated pecorino romano and plenty of pepper .

6

At this point, roll the gluten-free casatiello on itself. Place the dough in a 28 cm diameter donut mold previously brushed with lard and leave to rise for an hour.

7

Once the dough has risen for the second time, insert 4 well-washed whole eggs into the casatiello. With the dough kept aside for the final decoration, place two cross-shaped strips on top of each egg. By skipping this step you will get torteno, equally delicious.

8

Bake at 190°C for about an hour . After the first half hour, lower the oven temperature to 175°C-180°C and leave to cook for another 20 minutes.

Here is a short video of a recipe similar to ours with all the steps to make it. As you can see it's really simple and the filling can vary according to your tastes or what you have at home.

The recipe does not require particular attention, on the contrary it is very easy. The only suggestion, to obtain a soft and fragrant dough , is to consider the leavening times . So prepare the dough at least 4-5 hours before baking it.

The difference between Tortano and Casatiello also lies in the presence of eggs on the surface. You can also omit them or let them harden and combine them with the other ingredients in your donut. Furthermore, if you don't like it, you can replace the lard with butter: you will deviate from the traditional recipe but the result will still be excellent.

Conservation

Gluten-free casatiello can be stored for 2-3 days in a cool, dry place. It will retain its scents and aromas if placed in an airtight container.

Read also
Gluten-free Pasqualina cake

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