Tortano or Casatiello is Italian (Napoletan) Easter bread stuffed with ham, salami, cheese, pork cracklings and eggs. Two years ago I made it for the first time and served it for Easter brunch. My guests were so pleased that I decided to make it again this year.
Tortano or Casatiello is Italian (Napoletan) Easter bread stuffed with ham, salami, cheese, pork cracklings and eggs.
- 500 g flour (1 lb 2 oz)
- 15 g yeast (0.6 oz)
- 100 g (3.5 oz) butter or lard
- 270 ml water (about 1 1/8 cups)
- 50 g (1.7 oz) grated Pecorino cheese
- 150 g (5 oz) Provolone, diced
- 100 g (3.5 oz) spicy salami* diced
- 2 hard boiled eggs, cut into wedges
- 150 g (5 oz) pork cracklings, chopped
Combine flour, yeast, butter, salt and water to make a bread dough, but a little softer (similar to pizza dough). Let it rise in a warm place for a couple of hours (the volume should double).
When risen, roll out the dough with a rolling pin to form a rectangle about half a centimeter (1/4 inch) thick. Brush the dough with butter. Sprinkle with cheese, ham, salami and eggs. Season with pepper.
Roll the dough into a large sausage and place in a buttered 30 cm (12 inches) spring form. Cover with kitchen cloth and let it rise again for at least 2 hours.
Bake in preheated oven at 180 C (355 F) for about an hour. Serve warm or cold.
*I used Croatian Kulen, but you can use any kind of spicy salami like Spanish Chorizo or Italian Pepperoni
Recipe source: kucinare.it