Ingredients
- 250 gr red lentil flour
- 170 ml warm water
- 15 gr active yeast
- 2 cups vegetarian cheese
- 2 cup speck
- 3 eggs
- 70 gr ghee or lard
- 1/4 tsp salt
- 1 tsp fresh ground pepper
Servings: slices
Instructions
- In a bowl knead the red lentil flour with half of the lard or ghee, the salt and pepper plus the active yeast sold in the lukewarm water.
- Put the dough aside in a warm place and let it rise for an hour. Cover the bowl with a kitchen towel.
- Take the dough and add the rest of the ingredients except the 3 eggs. Knead again until all is well mixed.
- Put the dough into a Bundt cake pan, take the 3 eggs previously washed and dried and press them gently into the dough until half of them are still looking out.
- Let the dough rise again in a warm place for 1 hour, covered with the kitchen towel.
- Meanwhile preheat the oven to 180°C/375°F.
- Take the Bundt cake pan and bake the Casatiello for 1 hour. Toothpick prove will not come out clean as cheese and speck are soft and greasy inside!
- Take the Casatiello out of the oven and let it cool out in the cake pan for a while before you take it out of the pan and let it completely cool out on a cooling rack.
Recipe Notes
The Casatiello Napoletano is like a rich bread which can be eaten alone but also with more cheese or cold meat.
I had the Casatiello for a few days as I didn't eat all in one day. As I don't use a fridge normally I let it in an air-tight box. It came out perfect every day. In a fridge and not covered it could get moist and will loose a lot of its taste.
Share this Recipe
Powered byWP Ultimate Recipe
