casatiello napoletano senza strutto con olio extra vergine di oliva dei Colli Borbonici®

Soft Neapolitan casatiello without lard with extra virgin olive oil

Do you want to delight your guests with an authentic Neapolitan casatiello without lard enriched with Colli Borbonici® extra virgin olive oil ? Follow this detailed recipe to prepare an irresistible traditional dish.

For this delicacy you will need top quality ingredients: flour 00 (750 gr), water (525 gr), yeast (4 gr), salt (15 gr), extra virgin olive oil (10 gr), cooked ham (200 gr), caciocavallo (200 gr), mortadella (200 gr), salami (200 gr) and additional EVO oil for the dough.

Start by dissolving the yeast in the water and gradually add it to the flour, kneading until it reaches a soft, sticky consistency. Let the dough rest for 20 minutes, then add water, salt and oil, and continue kneading. After an hour of rest, work the dough again with your hands and let it rest for another hour.

Once ready, roll out the dough on an oiled workbench forming a rectangle. Add the mix of cured meats and cheeses and a drizzle of extra virgin olive oil, then fold the dough several times adding additional seasoning where possible. Form a loaf and let it rest for another hour.

Next, form a snake with the dough and place it in an oiled pan. After resting for 16 hours in the fridge, apply some incisions on the surface of the snake and bake in a preheated static oven at 250 degrees for 10 minutes, then lower the temperature to 180 degrees and cook for about another 50 minutes until golden.

With Colli Borbonici® extra virgin olive oil you will give your casatiello an authentic and irresistible flavour. Try this recipe and delight your guests with a traditional Neapolitan dish.

The recipe video is available at the following link:

Enjoy your meal!

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