Casatiello
Casatiello
The casatiello is a soft and rich leavened product from Lazio, with lard, pecorino, Parmigiano Reggiano, pepper and whole eggs while cooking.
Casatiello is a savory leavened pastry to share, suitable for a substantial lunch, a rustic dinner or a buffet. The pastry, enriched with lard, develops a soft and layered consistency, while pecorino Roman and Parmigiano Reggiano They concentrate flavor and aroma. Pepper adds a lively note that contrasts pleasantly with the richness of the dough and the eggs, left whole with their shells on top. Preparation requires several leavenings and careful processing: the result depends primarily on the volume achieved by the dough and the even distribution of the seasonings between the folds. Slow baking in a slightly warm oven, at 150°C (302°F), allows the ring shape to firm up without losing its softness. Casatiello is considered a traditional Lazio dish, according to the region associated with the recipe.
Instructions
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9 steps · natural Italian voice
Prepare the yeast
Melt the fresh yeast in a little warm water and add enough flour to make a medium-textured dough. Knead until smooth, then cover and let rise in a warm, sheltered place. Wait until the volume has doubled: this indicates the yeast is active and the first batch is ready.
Complete the dough
Add the remaining flour and (3.53 oz) 100 g of lardGradually add warm water, just enough to obtain a medium consistency dough. Knead vigorously and for a long time, until the mixture it becomes homogeneous, elastic and does not have dry parts or lumps of flour.
Proof the pasta
180 minGather the dough, place it in a bowl, and cover it. Let it rise in a warm place for about three hours, away from drafts. Once it's risen, check that it has increased significantly in volume and that the surface appears puffy: only then is it ready for the next step.
Roll out the rectangle
Transfer the dough onto the work surface and work it for a few more minutes, so as to even out the texture. Roll it out into a rectangle about a centimeter thick. Take a small piece of dough, grease it with lard and let it rise separately in a bowl: it will be used to prepare the fixing sticks.
Stuff with lard
Grease the entire surface of the rectangle with the lard remaining, then distribute some of the pepper and grated cheeses. Fold the dough in half, grease the top surface with more lard and season again with pepper. Keep the mixture evenly distributed so the seasoning reaches every layer.
Form the layers
Fold and roll out the dough again, then repeat the operation alternating lard, pepe e formaggio fino a esaurire gli ingredienti. Lavora con delicatezza per non strappare l'impasto e mantieni una forma compatta. Al termine dovrai ottenere un bastone di pasta ricco di strati e condimento distribuito in modo regolare.
Sistema nello stampo
180 minUngi con lard uno stampo a ciambella di circa (9.84 in) 25 cm di diametro. Adagia il bastone di pasta nello stampo, unisci bene le due estremità e chiudi la forma ad anello. Copri e proof per circa tre ore in un luogo tiepido, finché la pasta apparirà nuovamente gonfia.
Aggiungi le uova
Sciacqua accuratamente i gusci delle quattro uova crude e appoggiale sulla superficie dell'impasto ormai lievitato, distribuendole in modo regolare. Ricava dal pezzetto di pasta tenuto da parte alcuni bastoncini e disponili a croce sopra ogni uovo, premendoli quanto basta per fissarlo senza schiacciarlo.
Cuoci il casatiello
60 minInserisci lo stampo nel forno appena tiepido e cuoci a (302°F) 150 °C per quasi un'ora. Controlla la superficie: dovrà risultare cotta e leggermente dorata, mentre la pasta dovrà apparire stabile e lievitata. Terminata la cottura, estrai il casatiello e lascialo assestare prima di servirlo.
Chef's Tips
Proof l'impasto in un luogo tiepido e riparato finché raddoppia chiaramente di volume, perché una crescita incompleta comprometterebbe la sofficità del casatiello.
Ingredienti
- Ingredienti per 4 persone
- (14.11 oz) 400 g di farina
- (5.29 oz) 150 g di lard
- 1 cube of fresh yeast di birra
- (1.06 oz) 30 g di pecorino romano grattugiato
- (1.06 oz) 30 g di Parmigiano Reggiano grattugiato
- 4 uova
- sale e pepe
Can't find it in the US?
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
⚠️ Rilevamento automatico basato sugli ingredienti. Verifica sempre l'etichetta dei prodotti.
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