The Neapolitan casatiello is a savory pie typical of Naples and Campania which is traditionally prepared during the Easter period but is so good and tasty that it can be prepared at any time of the year. For the filling of the casatiello we will use the Napoli Spicy Negroni Salami to give an even tastier touch to the savory pie. This recipe is perfect to serve as an appetizer, but it is also ideal for traditional spring picnics.
To prepare the casatiello, start with the dough. In a glass of warm water, melt the brewer's yeast thoroughly. Sift the flour and put it in a large enough bowl: then add the milk, the water with the brewer's yeast and a pinch of salt to the flour. Then add the lard to the dough.
Begin to knead: start with a fork and finish with your hands. You will need to obtain a smooth and homogeneous mixture. When the dough has these characteristics, give it the shape of a ball and put it in a clean bowl. Cover it with a kitchen cloth and let it rise for at least two hours: when the dough has doubled you can continue preparing the casatiello.
While the dough is rising you can proceed with the preparation of the casatiello filling: dice the salami and provolone cheese, create flakes of pecorino and Parmesan and add a pinch of pepper. After rising, take the dough and roll it out with a rolling pin forming a rectangle.
Add the filling you previously created over the dough of the Neapolitan casatiello. Roll the dough as if it were a cylinder and close it like a donut. Put the dough in a donut pan and brush with oil.
Make four spaces on the surface and insert four eggs inside. With the dough part raised to put the eggs, create strips and form a cross over each individual egg. Bake at 180 degrees for 40/45 minutes and then serve your spicy Neapolitan casatiello on the table.