Easter salty pastries - Casatiello Napoletano

Easter salty pastries - Casatiello Napoletano

Category: Bakery products

Ingredients
Flour	1 kg
Yeast	2 cubes
Pork fat	100 g
Salt	Little
Black pepper	lot
Warm water
Filling:
Hard cheese (sheep, or 200 g of sheep and 200 g of cow, type Gran Padano, Emmental)	400 g
Salami	400 g
Salt and pepper
Raw eggs	5 pieces.

Cooking method

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  Pour flour in a heap, put soft fat, salt, pepper in the middle and pour in the yeast diluted with water. By adding warm water, we form a soft dough so that it does not stick to our hands, then knead it for 10 minutes, hitting the table.
• Put the dough in a bowl, cover and place in a warm place for at least 2 hours. The dough should double in size.
• Cut the cheese and salami into cubes, a little less than a centimeter.
• We take out the dough, tear off a fist-sized piece and put it aside. Spread the remaining dough with your hands so that a 1 cm thick layer is obtained.
• Laying cheese and salami on top of the dough
• and roll it as tightly as possible. We close the roll in a bagel and set it aside again to approach: in a warm place, covered with a towel.
• After 2 hours (at least), when the dough has come well, place 5 raw eggs on top of the bagel. We make 10 strips from the remaining dough and attach them, criss-cross, eggs.
• For those who don't want to risk it, you can tuck the bagel into a cupcake pan.
• We put Casazello in an oven already preheated to 160 degrees, after 10 minutes we increase the temperature to 170 and bake for another 50 minutes.
• Served by Casaziello warm. Eggs can be removed, peeled and put back, and then cut with them. Cooked this way, eggs have a completely different, special taste.
• Alternatively, the roll can not be closed into a bagel, but cut into Neapolitan buns
• But then no eggs on top.

Note

I would like to share the recipe of the Napolean Casazello. Naples is a special city, and Neapolitan cuisine is famous in Italy. Neapolitans love to eat delicious food. And as holidays, especially family ones (Christmas, Easter), where about 30 close relatives gather, are celebrated with special dishes. Casaziello belongs to them, which is baked, like the dove, for Easter.

I'm afraid to sound boring, but I'll tell you the meaning of this pastry. For those not interested, just skip this paragraph. The name itself comes from \ "caso \", which means \ "cheese \" in the Neapolitan dialect. Since a considerable amount of cheese lays inside, at first it was only pecorino, a sheep's hard cheese. And for a reason. The lamb is attributed in many religions to an important role in the resurrection. rebirth and absolution. Pagans sacrificed lambs in honor of \ "resurrection of spring \", after \ "dead winter \". The Jews sacrificed a lamb on Passover as a symbol of their integrity. The Lamb of God cleanses the world from sins and Peasants. In the East, the Passover lamb is a symbol of resurrection. Therefore, in the Neapolitan Casaziello, sheep cheese is a must, not only for the sake of history and parables, but also for the sake of a special taste.
The second important component is greaves. The peasants in ancient times sacrificed a pig, a symbol of fertility and wealth. The greaves that remained after the burning were considered a blessing of God, the peasants carried them home.
The pig is considered a symbol of ignorance and insatiability, but in ancient times this animal was a symbol of rebirth.
The egg is a symbol of the first seed from which the world is born. The peasants compared the resurrection of Christ from their stone grave with the birth of a chicken from an egg, where Creation, predetermined from the very beginning, was hidden under the shell.
Christ is Risen at Easter, for this egg among Christian peoples is a mandatory Easter attribute: baked, painted, chocolate.
Casazello's form is a bagel, which is also not just that. It is made in the shape of the crown of thorns of Jesus, so that believers who eat the holiday cake will remember.
These are the stories I heard from my mother-in-law during Easter preparations.

But it’s a good recipe, nobody noted it in vain. And on the lard, the pastries are wonderful! Thanks to the author! I can't go in and see when was the last visit to HP, and I can't send thanks ...