Neapolitan Casatiello Stuffed Easter Bread from Italy)

ooni.com

Gabriela Batista

MD Specialized in Clinical Nutrition / Chef / Pâtissière

subheading: For the dough:

4⅓ cups (500 grams) bread flour or “00” flour

3 teaspoons (10 grams) fresh yeast or 1¼ teaspoons (4 grams) active dry yeast

1¼ cups (300 grams) room temperature water

1¾ teaspoons (10 grams) fine sea salt

2¼ teaspoons (10 grams) extra-virgin olive oil

½ cup (100 grams) lard

2¼ teaspoons (5 grams) freshly ground black pepper

subheading: For the filling:

3.5 ounces (100 grams) Napoli salami, cut into ½-inch (1-centimeter) cubes

3.5 ounces (100 grams) ciccioli (or pancetta), cut into ½-inch (1-centimeter) cubes

3.5 ounces (100 grams) provolone, cut into ½-inch (1-centimeter) cubes

½ cup (50 grams) Parmigiano Reggiano, grated

½ cup (50 grams) Pecorino Romano, grated

1½ tablespoons (10 grams) freshly ground black pepper

¼ cup (30 grams) lard

4 hard-boiled eggs, with shells on

1 egg yolk

Directions at ooni.com

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