Casatiello
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 55 minutes
Serves: 6-8 people
- 500g/1.1lbs bread flour (approximately, you may need a bit more or less)
- 2 teaspoons/10g instant dried yeast
- 275ml/9.7ozs warm water (around 40C)
- 1 teaspoon salt
- 120g/4ozs lard
- 150g/5ozs ham, cubed
- 150g/5ozs. salami, cubed
- 150g/5ozs. pecorino, cubed
- 150g/5ozs. provolone or smoked scarmoza, cubed
- 4 or 5 eggs, room temperature
- 1 egg yolk mixed with 2 teaspoons water for egg wash
Step 1 - Place the flour and yeast in the bowl of a mixer fitted with a dough hook and whisk to combine well and distribute the yeast. Dissolve the salt in the water and add to the bowl and mix to get a shaggy mixture. Start to knead on the lowest speed for 1 minute then add the lard gradually to the dough. It will look like it won't come together but leave it to knead for 16-18 minutes and you'll get an elastic dough.
Step 2 - Roll into a ball, place in a greased bowl (I use the same bowl), cover with cling film and refrigerate overnight.
Step 3 - The next morning take the dough out of the fridge and leave the bowl on the counter for 2 hours. Oil a 20cm/8inch chiffon or bundt cake tin. I also wrap parchment around the centre tube and on the sides of the tin.
Step 4 - Roll the dough out into a large rectangle making sure it is long enough to curl around the mold. Scatter the meat and cheese across the dough leaving a 1 inch border on each edge. Then roll it up lengthways into a log. Slice off the ends (you'll use the dough for the crosses) and place this dough in the fridge. Join the two log ends together sealing all the ends and then gently lift into the tin. Cover and allow to rise for an hour or two until puffy (I find when dough comes out of the fridge, it takes a bit longer for the second rise).
Step 5 - Preheat oven to 180C/350F. Brush bread with egg wash and then add the eggs on top. Slice up the remaining dough into strips and place strips as crosses over the eggs. Brush these with egg wash and then bake for around 55 minutes. Allow to rest for 1 hour before slicing.