An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 recipe of our Quick and Easy Pizza Dough, preferably risen overnight in the refrigerator and removed from the refrigerator 1 hour to 90 minutes prior to shaping the casatiello
- 1 cup soppressata or Neapolitan salami, diced
- 1 cup pancetta, diced
- 1 cup sharp provolone cheese, diced
- 1/3 cup grated Pecorino Romano cheese
- 1/3 cup grated Grana Padano cheese or Parmigiano Reggiano cheese
- 1/2 teaspoon fresh ground black pepper (optional)
- 5 large, fresh eggs, washed thoroughly and dried (optional)
Directions
1.
Preheat
the
oven
to
425
degrees
and
place
your
oven
rack
to
the
lowest
position.
2.
On a
well
floured
work
surface,
roll
out
the
pizza
dough
into
a
rectangle
20
inches
wide
by 8
inches
long.
Cut
off
a 4
inch
wide
strip
of
dough
and
set
aside.
3.
Sprinkle
the
grated
Pecorino
Romano
and
Grana
Padano
cheeses
evenly
over
the
entire
surface
of
the
dough.
Do
the
same
with
the
soppressata,
pancetta,
and
provolone
cheese.
4.
Carefully
roll
the
dough
into
a
long
log,
encasing
the
meats
and
cheeses
into
the
dough.
5.
Place
the
log
into
a
pre-greased
bunt
pan,
close
the
ends
of
the
log
together
well
and
let
rise
for
one
hour
at
room
temperature
or
until
the
bread
has
almost
doubled
in
height.
6.
While
the
dough
is
rising,
cut
10
strips
of
dough
measuring
about
1/2
inch
wide
from
the
extra
piece
of
dough
you
set
aside
earlier.
7.
Once
the
bread
has
risen,
carefully
place
each
of
the
5
eggs
evenly
around
the
top
of
the
bread
and
cover
each
egg
with
2
strips
of
dough
in
the
shape
of a
cross.
8.
Sprinkle
the
top
of
the
bread
with
the
ground
black
pepper
and
place
the
pan
in
the
oven
for
45 -
55
minutes
or
until
the
bread
is
golden
brown
and
cooked
through.
9.
Remove
the
pan
from
the
oven
and
cool
for
at
least
1
hour.
Serve
the
casatiello
at
room
temperature
or
lightly
heated
in
the
oven.
