Calabrian casatiello recipe
The Calabrian casatiello is a highly appreciated dish for its goodness and versatility. It can be enjoyed for breakfast, as a snack, or as an appetizer in a full meal. It is a must-have during Easter festivities, to be shared with friends and family, to enliven large tables with its delicious taste.
The ingredients to prepare Calabrian casatiello recipe
- 1 kg of flour
- 250 ml of warm milk
- 250 ml of warm water
- 50 gr of fresh brewer's yeast
- 4 eggs
- 200 gr of pancetta (sweet bacon)
- 400 gr spicy caciosalami
- 200 gr of grated pecorino cheese
- 1 tablespoon of salt
- Black pepper to taste
How to prepare Calabrian casatiello recipe
Start by dissolving the fresh brewer's yeast in warm milk. In a large bowl, sift the flour and add the salt.
Pour the milk with the yeast into the bowl with the flour and start kneading, gradually adding the warm water. Continue to work the dough until it becomes soft and elastic.
Add the eggs, one at a time, and knead until fully incorporated. Cut the spicy caciosalami and sweet bacon into small cubes and grate the pecorino cheeses.
Add the ingredients to the dough and continue to work it until they are well distributed. Add black pepper to taste and knead once again.
Cover the bowl with a cloth and let the dough rise for about 2 hours, or until it doubles in size.
After the rising time, work the dough again and transfer it to a baking dish. Let it rise for another 30 minutes.
Bake the casatiello in a preheated oven at 180°C for about 40-50 minutes, until it is golden and cooked.
Let the casatiello cool before cutting and pair with a good red wine igt, Muranera.
