Ingredients and recipe to prepare the Neapolitan casatiello with the Thermomix, a salty leavened product typical of the Easter period and of Neapolitan cuisine!
This savory rustic is one of the typical Neapolitan Easter recipes, characterized by a soft dough stuffed with pecorino, salami and provolone. Traditionally it is quite long in preparation, but today we are going to make the Neapolitan casatiello with the Thermomix: preparation times are much shorter and it is undoubtedly much simpler .
After making the dough, everything is completed by the raw eggs placed on top of the casatiello before cooking. Let’s see how to make it happen!
Preparation of the Neapolitan casatiello recipe with Thermomix
- First, pour the yeast and water into the Thermomix mug. Operate and work at 40 ° C for 25 seconds at speed 2, then add half the flour and knead for 2 minutes at Spiga speed.
- Continue adding half the lard and work on speed 3 for 30-35 seconds.
- Add the rest of the flour, a pinch of salt and pepper and work for another 2 minutes always at Spiga speed .
- Now add the rest of the lard and half of the grated pecorino, work for 3-4 minutes at Spiga speed.
- Transfer the dough to a bowl, cover with a clean cloth and let it rise for an hour (or in any case until the dough is doubled).
- Take the leavened dough, set aside just a few pieces that you will need to anchor the eggs and roll it out on a floured work surface.
- Spread the salami, diced provolone and the rest of the pecorino on top and roll up trying not to let the filling come out.
- Grease a special casatiello mold and place the roll inside.
- Cover with a cloth and let it rise in the oven overnight .
- The next day make small hollows by pressing the dough, place the eggs and fix them with the dough kept aside forming an X.
- Grease the surface of the dough and bake in a preheated oven at 160 ° C for 60 minutes .
- Remove from the oven and let it cool before serving.
If you don’t have a Thermomix, no problem, even the classic casatiello recipe can be made at home, you just have to work the dough carefully.
We recommend storing the casatiello in a cool and dry place for a maximum of 1-2 days after cooking, preferably under a special bell for food that will keep its softness. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
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