Casatiello - Italian Easter Bread

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 2 ¼ teaspoons (7g) active dry yeast 2 ¼ teaspoons (7g) active dry yeast
• 1 cup (240ml) lukewarm water 1 cup (240ml) lukewarm water
• 4 large eggs 4 large eggs
• ½ cup (120ml) olive oil ½ cup (120ml) olive oil
• 1 teaspoon salt 1 teaspoon salt
• ½ teaspoon black pepper ½ teaspoon black pepper
• ½ cup (60g) grated Parmesan cheese ½ cup (60g) grated Parmesan cheese
• ½ cup (60g) grated Pecorino Romano cheese ½ cup (60g) grated Pecorino Romano cheese
• ½ cup (60g) diced salami ½ cup (60g) diced salami
• ½ cup (60g) diced pancetta ½ cup (60g) diced pancetta
• ½ cup (60g) diced prosciutto ½ cup (60g) diced prosciutto
• ½ cup (60g) diced mortadella ½ cup (60g) diced mortadella
• 1 egg yolk, beaten (for egg wash) 1 egg yolk, beaten (for egg wash)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugars: 1g)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in lukewarm water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, salt, and black pepper. Make a well in the center and add the yeast mixture, eggs, and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Punch down the dough and transfer it to a floured surface. Roll it out into a rectangle shape.
6. 6.
   Sprinkle the grated Parmesan and Pecorino Romano cheese evenly over the dough. Add the diced salami, pancetta, prosciutto, and mortadella on top.
7. 7.
   Starting from one of the longer sides, tightly roll the dough into a log shape. Pinch the ends to seal.
8. 8.
   Grease a round cake pan and place the rolled dough inside, seam side down. Cover it with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Brush the top of the Casatiello with the beaten egg yolk for a shiny finish.
11. 11.
    Bake the bread for 40-45 minutes or until golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before transferring to a wire rack to cool completely.
13. 13.
    Slice and serve the Casatiello at room temperature.

Treat your ingredients with care...

• Cheese — Use freshly grated Parmesan and Pecorino Romano for the best flavor and texture.
• Cured meats — Opt for high-quality salami, pancetta, prosciutto, and mortadella to enhance the taste of the Casatiello.
• Olive oil — Choose extra virgin olive oil for its distinct Mediterranean flavor.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes to the dough.
• Experiment with different combinations of cured meats and cheeses to personalize the Casatiello.
• Allow the bread to cool completely before slicing to ensure clean cuts.
• Serve the Casatiello with a side of marinara sauce for dipping.
• Leftover Casatiello can be toasted and enjoyed as a delicious sandwich.

Serving advice

Serve the Casatiello as a centerpiece during Easter brunch or as a delightful addition to any Italian-inspired meal. Slice it and arrange it on a platter for a beautiful presentation.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as parsley or basil, on top of the Casatiello before serving. This will add a pop of color and freshness to the dish.