The Casatiello without leavening And very fast rustic perfect for Easter designed for whom he doesn’t have the time to make the classic leavened Neapolitan Casatiello! It prepares like one savoury cake : mixing flour, eggs, milk, pepper, to which they are added cured meats and cheeses directly into the dough. Then it fits into one donut panthey also recline eggs on the surface finally it cooks directly into the oven! And voila, it’s ready to serve on the table in less than an hour! Isn’t that brilliant?
The Recipe was born from many requests you have made of me in these days. Many work until Saturday and I understand that the tiredness of running after the leavening sets in. So I developed this version! But how it tastes? Believe me divine! There soft texture it is similar to that of a savory donut, so don’t expect the soft crumb of a leavened doughnut! But given theaddition of pepper pecorino and Neapolitan cold cutsThe taste it really reminds of original rustic! It won’t disappoint you! With the same procedureyou can also make the Neapolitan Tortano, as long as you remember to bake it without eggs on the surface , but to put them firm pieces in the filling. The Casatiello without leavening it is ideal to insert into last minute Easter menu for the Easter lunch, but what about the Easter Monday picnic believe me, despite the speed of execution, the splendid figure will still be guaranteed!
Find out also
Savory Colomba (the quick recipe with puff pastry and just 2 ingredients)
Casatiello recipe without leavening
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 45 minutes | 55 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 453 Kcal |
Ingredients
| Quantity for 6 people – 1 24cm donut pan, 12cm high |
|---|
|
How to make casatiello without leavening
First of all, cut all the cured meats and cheeses into small pieces.
Then in the large bowl you are going to use, mix together the eggs, milk and oil. Turn well together. Then add the flour, the sifted yeast, the parmesan and a pinch of salt without exaggerating.
Stir quickly, for a few seconds with a spatula to mix everything together:
Then add the pepper, the cured meats and the pecorino and stir quickly.
Finally, insert the dough into a perfectly buttered and floured donut mold:
At this point, place the eggs on the surface, nesting them slightly (do not sink them too much)
Cook at 180° in a very hot static oven for about 45 – 50 minutes. The time may increase depending on the oven and the mold used. So evaluate carefully.
The unleavened casatiello is cooked when it is nicely puffed, golden on the surface and above all when tested with a toothpick it is dry!
Remove from the oven and leave to cool in the pan for 5 minutes.
Unmold yours Casatiello without leavening on a serving plate and leave to cool for at least 15 minutes.
storage
once cooled, wrap it in cling film to preserve its softness! Be careful, since it is not a leavened product, it does not keep for very long, it must be consumed within 2 days to preserve its softness!
