Wednesday, April 20, 2011

Pasqua with Chef Giuseppe Daddio-Tortano and Casatiello

Tortano and Casatiello

Easter is approaching, and as with any special holiday, I am always curious about what is going on in the kitchen.  Chef Giuseppe Daddio from Locanda Delle Trame shared with me some of his recipes starting with two classics; Tortano and Casatiello

 flour (00) 1000 gr
‘American’ flour. 500gr
 water. 700 cl
3 fresh eggs
 salt. 50 gr
sugar 15 gr
lard. 250 gr
grated pecorino. 250 gr
pepper. 20 gr
yeast (compressed)  25 gr
sourdough . 300 gr
For the filling:
cicoli  500 gr
High quality  Neapolitan salami  500 gr

Mix all ingredients in a pastry machine,  keeping the salt and yeast away from each other. Add the cheese and pepper.Remove the dough from the machine when it is smooth and well mixed. Divide the dough into 3 equal parts and braid them.  Place an egg on the top center.  Spread lard on the top and let rise.  Afterwards, bake for about 50 minutes at 170 º C.  The difference of between a Tortano and a Casatiello is that the Casatiello is braided with an egg on top as a symbol for Easter.   The Casatiello, instead, is made by rolling out the dough, sprinkling salami on top, rolling it, then baking in a bunt pan.

Locanda Delle Trame
Via Fiorillo, 1
81100 Vaccheria Caserta (CE)
tel.: 0823 304055
fax:  0823 303930

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