What a way to start September!! With a spot of ……Casatiello & a Wedding!!

Napoletana Sausage, salami and cheese bread……

Questa pane e’ per Brodie, la cugina di mio marito, Grant.

Si e’ sposito il venerdi.  i migliori auguri, Brods e dexter!!

Yummmm, casatiello

Beautiful wedding, wonderful day, molti grazie…..

I think this bread will go exceptionally well with the Chutney that the two Mamma’s made to celebrate their children’s wedding and the uniting of two families…

What a gorgeous idea….

So without further ado……

Lets get beasty yeasty today!!

Mmmmm Fresh from the oven…

What will you need?

A bit of patience as it’s another 2-3 dough bread~! But as i always say….WELL WORTH IT!!

1st Dough

5 tsp of dried yeast

5 tsp of sugar

1 & 1/2 cups of warm water

4 large egg yolks

2 cups of Strong bread flour

Pinch of salt.

Ist dough or sponge

Ok, what to do?

Stir the sugar into the warmed water and mix in the yeast.

Combine well and leave for 10 minutes until frothy.

Add in the egg yolks, salt and stir until smooth.

Add in half the flour and beat until smooth, then add in the rest of the flour.

Knead for about 5-6 minutes.

Place dough in lightly oiled bowl and cover well and leave for 1 hour.

2nd dough ready to rise

2nd dough:

4 large eggs

1/2 cup of sugar

 Pinch of salt

4 cups of Strong bakers flour

250g of softened butter

1/2 cup of grated mozzarella

1/2 cup of grated parmesan

1/2 cup of salami finely cubed

1/2 cup of cubed sausage

1/2 cup of pecorino cubed or aged cheddar

1 teaspoon of black pepper

1/2 tsp of chilli powder or  1 very finely chopped fresh chilli

Mmmm , mix of cheese and sausage

In this recipe, I also added very finely chopped up garlic potatoes as I had some left over.

The traditional recipe also doesn’t have chilli but that is to my taste, so you can leave it out.

It is almost like the Calabrese bread, Piccia, where you can chuck all and sundry in it.

Hurry up and be ready!!

Mix eggs, salt and sugar together and add 1 cup of the flour.

Beat till smooth and then add the 1st dough/ sponge to this mix.

Add rest of the flour and mix until combined.

Mix in the butter, usually 50g at a time.

When well combined, add in the grated cheeses and pepper and knead in well.

Knead until dough is smooth, usually about 5-6 minutes.

Ready for 3nd rising

Now notice I used a brioche tin as I thought my charlotte mould was too big but in hindsight, possibly not.

Place dough in the lightly oiled bowl, tightly covered and allow to rise for 90 minutes.

Ready to bake…

Turn dough out on lightly oiled board and slightly flatten dough out (see photos above).

Sprinkle half the mix of cubed meat and cheese , (with a sprinkle of the chilli tossed through it) across the bread.

Fold in three and then  reflatten again and repeat the sprinkling procedure.

Allow to rest for ten minutes and then cut dough into 2-3 pieces and put into moulds, or one giant bread!!

Make sure moulds are well-greased as this is like a brioche, very buttery and sticks.

Cover lightly with a tea towel and allow to rise for 2 hours until the tops of the moulds are reached.

Ready to eat….

30 minutes before the bread is ready, preheat the oven to 210 celsius.

Brush the tops of the bread with a little olive oil and place in the oven.

Bake for 45 minutes and then remove from the oven.

Cool on racks when removed from moulds.

Don’t slice this, Rip off a piece while its warm!!


Look at the crumb…

Eat it, Eat it, Eat it!!

Up close and personal…

Gorgeous recipe adapted from my bible, Carol Fields, “The Italian Baker” 2nd edition.

5 thoughts on “What a way to start September!! With a spot of ……Casatiello & a Wedding!!

  1. Pingback: i love Spring weddings & ....casatiello!! - i love Lucca tours | i love Lucca tours | i love Lucca tours

  2. buonasera,
    grazie per i vostri commenti.
    questo pane e’ divino.
    le vostre ricette di pane sono i migliori.
    ha bisogno cinque cucchiani piccoli (teaspoons? or is it cucchiani di te’) di lievito.
    If you look under the 1st dough, its up there:)
    let me know how it goes, i cant wait to try your recipes…
    Do you have a recipe for the pan di pistacchio (but like cookies) from venice, those bright green ones?

  3. oh, now I see! sorry 🙂
    it looks like a salty panettone, amazing! where do you find all these lovely traditional Italian recipes? I would like to dig into traditional Italian bread now that I have learned elsewhere some basic techniques, but it is not so easy to find recipes. and books on Italian bread are pretty mediocre, from what I’ve seen so far. so glad you found my blog so I could find yours!

    • hi again…i found your blog through signor biscotti and i found him as i was looking for another recipe for Veneziana.
      I use carol bakers book the italian baker quite a bit and then various books that i will look at the recipe and alter it to my spec’s.
      there is one or two italian blogs i follow and they have recipes from time to time and even just using google in italian.
      I love all bread BUT i am obsessed with italy in general. I am trying to branch out and use other countries recipes:)
      I am glad too, i found your website as i know bugger all about sweden so will try some of those recipes too.

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