Easter Bread

Name: Easter Bread
Cook time: 1 min
Total time: 1 min
Yield: 6p
Ingredients: 850 g dough; 200 g soft cheese; 150 g pecorino romano; 200 g salame Napoli (spicy salami); 200 g mortadella; Black pepper; 3 eggs; 20 g lard (pork fat)

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1h30

•

Easy

Luca Fabozzi bakes the real Casatiello Napoletano, an Easter bread with eggs, spicy salami, mortadella, and pecorino, ideal for brunch.

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Ingredients

What do you need?

Quantity: 6p

850 g dough
200 g soft cheese
150 g pecorino romano
200 g salame Napoli (spicy salami)
200 g mortadella
Black pepper
3 eggs
20 g lard (pork fat)

Preparation method

How do you make this?

Cut the soft cheese, mortadella, and salami into small cubes. Boil the eggs and let them cool.

Open your pizza with a bit of semolina. Distribute all the ingredients over the dough. Crumble the boiled eggs on top and add the grated pecorino. Roll the dough up and make sure the salami and cheese are nicely distributed. Close the dough into a circle.

Put some lard or butter in the baking pan and place the dough in it. Let it rest/ferment for 2 hours. Bake at 180°C for 45 min + 15 min covered.