Illustrative image generated with AI
Neapolitan casatiello
The Neapolitan Easter bread: dough with lard, salami, Provolone and Pecorino, two boiled eggs pressed on top before baking. Kneaded in the Thermomix bowl.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Wheat flour, all-purpose 500 g 100 g of it for the pre-dough
- Whole milk 150 g
- Baker's yeast, compressed 15 g
- Granulated sugar 10 g
- Lard 120 g softened
- Whole egg, fresh 250 g 3 in the dough, 2 boiled on top
- Italian salami, pork 150 g cubed
- Provolone cheese 150 g cubed
- Pecorino Romano cheese 50 g grated
- Fine salt 8 g
- Black pepper, ground 3 g generous
Steps
-
1 Warm the milk.
1 min · 37 °C · speed 1 · reverse
-
2 Dissolve the yeast and sugar with 100 g of flour.
20 sec · speed 3
-
3 Let the pre-dough rise for 30 minutes.
-
4 Add the remaining flour, 3 eggs, the lard, salt and pepper and knead.
4 min · speed 1 · dough
-
5 Add the salami, Provolone and Pecorino and knead again.
2 min · speed 1 · dough
-
6 Let it rise covered for 2 hours. Boil the remaining 2 eggs.
-
7 Shape it into a ring, press the boiled eggs on top and bake at 180 degrees for 45 minutes.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 596 kcal | 382 kcal |
| Protein | 22.0 g | 14.1 g |
| Carbohydrate | 51.5 g | 33.0 g |
| Sugars | 2.8 g | 1.8 g |
| Fat | 32.8 g | 21.0 g |
| of which saturates | 14.1 g | 9.0 g |
| Fibre | 1.9 g | 1.2 g |
| Salt | 2.59 g | 1.66 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.