Neapolitan Easter bread, also known as Casatiello, is a savory ring-shaped bread traditionally prepared and enjoyed during the Easter holiday season. With its origins dating back centuries, Casatiello holds a special place in Neapolitan cuisine and is celebrated for its unique flavors and symbolic meaning. This savory bread is enriched with a variety of fillings, including cheese, cured meats, and eggs, which are artfully arranged to create a visually stunning centerpiece. Our collection of Neapolitan Easter bread recipes offers a range of variations, ensuring that you find the perfect recipe to suit your taste and skill level. From traditional Casatiello to innovative twists, discover the authentic flavors of Naples and create a delightful Easter feast for your loved ones.
Here are our top 2 tried and tested recipes!
NEAPOLITAN EASTER BREAD
Make and share this Neapolitan Easter Bread recipe from Food.com.
Provided by Phil Franco
Categories Breads
Time 5h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the lard, yeast, and salt with the flour, adding as much water as necessary to get a rather soft dough. Work it steadily for about 10 minutes Place it into a bowl previously sprinkled with olive oil, cover with a woolen cloth and leave it to raise in a lukewarm place. After about 1 1/2 hours, when the dough has leavened, place it on a pastry board, punch it with your hands to stop it swelling and flatten it out into a large square (about 15" x 24"). Spread on some lard and sprinkle with a lot of fresh cracked pepper.
- Now add 1/4 lb each of chopped up salame and chopped up prosciutto. Sprinkle with coarsely grated pecorino romano or parmigiano. Roll up into a tube. Grease an angel food cake pan with lard and place tube inside (forming a ring).
- Lay 5 eggs (wash them but do not boil them first) on top and top with a criss cross of dough (2 strips of dough, forming an X, laid on top to hold down the eggs). Let rise for another hour or more (again, should be more than doubled). When ready, place in oven at 375 - 400 F (185-200 C) until the top is nice and brown and looks ready. This normally takes about an hour to an hour and a half. The smell in your house should tell you it is ready (my mouth starts watering and I know it is time :-).
- Now the hard part. Let bread cool. Place in a paper bag (NOT PLASTIC) and leave it for the following day (do not refrigerate). It really needs a day to get full flavor. Leftover is great toasted the following day or even topped with a mild cheese and tomato slices and toasted in the oven.
Nutrition Facts : Calories 540.2, Fat 53.1, SaturatedFat 20.9, Cholesterol 220.9, Sodium 482.6, Carbohydrate 4.8, Fiber 0.2, Sugar 0.9, Protein 10.1
NEAPOLITAN EASTER PIE
The wheat berries in this Italian grain pie, known as pastiera, are fitting for the Easter holiday, as they symbolize rebirth and renewal. The grains get soaked in water overnight before they are cooked in milk. Afterward, they are mixed with ricotta cheese and pastry cream to make an exceptionally delicious filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch pie
Number Of Ingredients 20
Steps:
- Vanilla Pastry Cream:Bring milk and vanilla seeds and pod to a simmer in a medium saucepan. Remove from heat. Cover; let stand 20 minutes.
- In a large bowl, whisk egg yolks until smooth. In a medium saucepan, combine sugar and cornstarch. Gradually add milk mixture in a slow, steady stream and cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes.
- Whisking constantly, slowly pour one-third of milk mixture into egg yolks. Pour mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to coat the back of a spoon, 2 to 4 minutes. Remove from heat.
- Strain mixture through a fine sieve into a heatproof bowl; discard solids. Cover with parchment or plastic wrap, pressing directly on surface to prevent a skin from forming. Refrigerate until well chilled and firm, at least 2 hours or up to 2 days. Whisk to soften slightly just before using.
- Crust:In a medium bowl, whisk together flour, baking powder, and salt. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in orange zest. Add eggs, one at a time, beating until each is fully incorporated. Reduce speed to low, and beat in flour mixture.
- Divide dough into 2 disks, one larger (approximately two-thirds of dough) and one smaller. Press each piece into a disk; wrap in plastic and refrigerate 1 hour or up to 1 day.
- Filling:Place wheat berries in a medium bowl. Add enough water to cover by 2 inches. Refrigerate overnight.
- Drain wheat berries, and transfer to a medium saucepan with milk, water, butter, and salt. Bring to a boil, then reduce to a simmer, and cook until tender, about 1 hour. Drain, and spread on a baking sheet. Let cool about 30 minutes.
- Preheat oven to 375 degrees. In a medium bowl, stir together ricotta and sugar. Add cooled wheat berries and pastry cream. Stir to combine.
- On a lightly floured surface, roll out larger piece of dough to a 14-inch round, about 1/8 inch thick. Fit into a 10-by-2-inch springform pan. Pour filling into shell. Trim excess dough to 1/2 inch above filling. Roll out remaining piece of dough, 1/8 inch thick. With a pastry wheel, cut into twelve 3/4-inch strips. Weave strips into a lattice over filling; trim lattice flush with edge of dough.
- Lightly beat egg and brush evenly over top of pie. Bake until crust is golden and filling is bubbling, 60 to 90 minutes. Transfer to a wire rack, and let cool 20 minutes. Run a sharp knife around edge to gently loosen pie. Remove outer ring from springform pan. Let pie cool completely. Serve.
Tips:
- Use high-quality ingredients: This will ensure that your bread has the best flavor and texture. Use fresh eggs, good-quality butter, and strong bread flour.
- Activate the yeast properly: This is essential for the bread to rise properly. Make sure the water is warm enough (between 105°F and 115°F) and that the yeast is fresh.
- Knead the dough until it is smooth and elastic: This will help develop the gluten in the flour, which will give the bread a chewy texture.
- Let the dough rise in a warm place: This will help the yeast to grow and produce carbon dioxide, which will make the bread light and airy.
- Bake the bread in a preheated oven: This will help the bread to brown evenly.
Conclusion:
Neapolitan Easter bread is a delicious and festive bread that is perfect for Easter brunch or dinner. It is a bit time-consuming to make, but it is well worth the effort. The bread is soft and chewy, with a slightly sweet flavor. It is often decorated with colored eggs, which makes it a beautiful centerpiece for any Easter table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love