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 - Easter Bread
Tortano or Casatiello is Italian (Napoletan) Easter bread stuffed with ham, salami, cheese, pork cracklings and eggs.
Ingredients
- 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
- pepper
Instructions
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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).
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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.
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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.
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Bake in preheated oven at 180 C (355 F) for about an hour. Serve warm or cold.
Recipe Notes
*I used Croatian Kulen, but you can use any kind of spicy salami like Spanish Chorizo or Italian Pepperoni
Recipe source: kucinare.it
Hi,
Can i make this also in a rectangular bread baking tin, also 30 cm long? I do not have a springvorm pan from 30 cm. 25 cm is my biggest. I hope it can. I like this one too, just as de last one i asked you about with the pizza dough. But i think my husband prekers the bread one over de pizza one. That’s why i ask about the shape/size.
Thanks in advance.
Have a great and blessed Eastertime
No problem, you can make it any shape you want. If you don’t have spring form pan, I suggest lining your pan with a baking paper so that you can take it out easier after baking.
Thanks a lot! Now i can finally use my large bread baking tin! I always use baking paper in my tips to get out my baked goodies a lot easier without beraming and all other nasty stuff, so this time it will not be different.
Thanks for all your advice and i won’t bother you anymore be4 easter now. lol
Happy Easter and also happy baking and cooking.
I’m really sorry, but i see now that my iPad made some changes in the words i wrote! It must be…in my tins……and …without breaking…..
I hope you still understand what i write to you. My iPad is sometimes confused cos it has to write english at one point and later on go further in Dutch, my speaking language! And that’s where the mistakes come from. I’m really sorry i didn’t pay more attention to it.
Don’t worry about it! I didn’t notice any mistakes. Btw, English is not my speaking language as well, so I understand the trouble you have. 😉
Thanks, nice to hear that i’m not the only one from a non english country! Sometimes i feel that i’m the only one that doesn’t speak english in daily life.
I think i love your recipes so much cos they come from a non english ( american/australian/UK) country! I always find that the salt and sugar used in recipes extremely high, but not in yours! I loooooooove your recipes. So…keep on going please and i’ll try to keep on to duplicate them. Deal?????????
Deal!! 🙂
This looks absolutely amazing. Very comforting and soulful to enjoy at Easter. This would be perfect with a great morning coffee!
Wishing you a happy holiday.
Best,
Velva