The vegan casatiello is the variant without animal derivatives of the typical Easter product of the Neapolitan tradition.
Since Roman times, Casatiello was and remains a typical product of Neapolitan cuisine. It takes the name of ” small cheese bread “; in fact, it is a particular type of salty bread that we find in any food boutique in Naples during the Easter period. Generally, the traditional recipe consists of salami, greaves and other ingredients of animal origin but, this recipe can be transformed into a 100% vegetable alternative . The idea that we propose as a savory vegan recipe is that of the vegan Casatiello salted with mother yeast, stuffed with olives and dried tomatoes. We are sure that the name will already make your mouth water. Let’s go and reveal the secrets of the queen of easy vegan recipes.
Preparation of the recipe for the vegan casatiello
- First of all you have to refresher the mother yeast . Then, air the flours and mix them in the mixer. After that, take the mother yeast and dissolve it with oil and 100 g of water.
- Put the mixture obtained inside the mixer where the flours are already mixed.
- Add the remaining water and let the machine work for 10 minutes, until the dough is nice and smooth. Add the salt.
- After a few minutes, turn off the mixer and move the dough onto a pastry board and sprinkle a little semolina to facilitate kneading.
- Continue to knead by hand for 5 minutes until you get the shape of a ball.
- Move the ball-shaped dough into an oiled bowl that you will have to seal tightly with a film.
- Let it rest in a place away from drafts for about 1 hour.
- Pick up the dough and place it again on the pastry board. Work it again and regain the shape of the ball and then put it back in the bowl.
- Repeat steps 7 and 8 three times.
- Prepare the olives by draining them from the oil and chop the dried tomatoes.
- Take the dough, spread it out so that it fills the contour of the mold that will then be used. Stuff the dough with the olives and cherry tomatoes.
- Roll it up like a salami and transfer it to the mold. We advise you to put the semolina in the mold to prevent the mixture from sticking to the film during leavening.
- Let it rise in the oven for a maximum of 8 hours.
- Once the leavening is over, take out, turn on the oven and bring it to 200 ° C.
- Bake for 30 minutes at this temperature and then reduce it to 180 ° C for a further 35 minutes.
At the end of the time, let the vegan Casatiello cool down to be able to eat it.
Generally, vegan Casatiello with mother yeast is cooked and served hot, fresh from the oven. However, it can be stored at room temperature and in the refrigerator for 3/4 days.
Riproduzione riservata © - WT
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