CASATIELLO NAPOLETANO

Ingredients DOUGH INGREDIENTS - 24 cm in diameter
· Water: 375 g
· 00 flour: 650 g
· Fresh brewer's yeast: 10 g
· Salt up: 15 g
· Black pepper: to taste
· Lard: 25 g
· Organic extra virgin olive oil Il Cavallino: 25 g

FOR THE STUFFING
· Neapolitan salami: 150 g
· Pecorino: 150 g

TO DECORATE
· Eggs: 4

Preparation To prepare the Neapolitan casatiello, start by pouring the fresh brewer's yeast into water at room temperature, stir to dissolve it, then pour the mixture into the cup of a planetary mixer equipped with a hook. Also add the other fats: organic Il Cavallino extra virgin olive oil and lard. Start working the ingredients at low speed and gradually add half the amount of flour, using a spoon. Once the flour is absorbed and you have obtained a sort of pastel, add the salt.
At this point, add the remaining flour at one time and continue to work at medium speed. The dough should have a soft consistency, but not excessively. It will take about 10 minutes of processing with the planetary mixer. Otherwise you can work with the planetary mixer for 5 minutes and the remaining 5 by hand on the work surface. Once the processing is finished, stop the planetary mixer and transfer the dough to the work surface just long enough to give it a spherical shape; let it rest on the work surface while you prepare the filling, there will be no need to cover it.

Remove the skin from the salami and cut it into slices that are not too thin lengthwise, then reduce it into strips and finally into cubes. With a knife remove the crust from the Pecorino and make cubes that are always quite large like those of the salami: in this way the salami and cheese will be felt in the filling. Take the dough, take a piece (about 80 grams) and keep it aside: you will need it to seal the eggs on the casatiello later. Flatten the dough slightly, pour the cubes of Pecorino and salami over the dough, and knead it with your hands until all the ingredients are incorporated. Sprinkle everything with plenty of black pepper (preferably freshly ground) and knead so that it is absorbed. Handle the dough to extend it into a loaf. And when it is long enough, take a 24 cm diameter donut mold and butter it; place the loaf made inside the mold by joining and sealing the two ends.
Now place the raw eggs vertically in 4 well-spaced points of the casatiello, applying light pressure; then take the dough set aside and knead 8 pieces to form loaves, which you can cross over the eggs to cage them. Once finished, cover the casatiello with a clean cloth and let it rise at room temperature away from drafts for about 1 hour, 1 hour and a half. Once the volume has almost doubled, cook your Neapolitan casatiello in a static oven preheated to 170 ° for 75 minutes, placing the mold at the base of the oven. Once cooked, let it cool, then gently unmold it and place it on a serving dish. Your Neapolitan casatiello is ready to be shared with the whole family!