Casatiello Pan Pan Following breads, today I bring a Neapolitan classic preparation, is a salt pan in the form of thread, which is preparing for Easter, the
Casatiello .
find variations of this recipe, which is then prepared aggiornamiento to my taste, where replacement of pork fat margarine and Sardinian pecorino and fresh.
Ingredients: purpose flour,
400grs. fresh yeast, 20 grams
. margarine (or butter or lard),
60 grs. + 40grs. Sal,
1 tsp. Warm milk, 240ml
. Salame,
150grs. Sardo cheese fresh (or pecorino or Parmesan or provolone),
150grs. boiled eggs,
2 units. White pepper, to taste
. Preparation: Make a wreath with the flour and beat in the center of yeast.
Syndicate salt in the periphery and center incorporating milk and melted margarine (the 60 grs.) both shins.
Knead until dough is smooth, place in a warm place until double in size.
Meanwhile, cut into cubes and grate salami, thick cheese. Melt the remaining margarine (the 40grs. Remaining)
Extender leavened dough to a thickness of 1cm. approximately and brush with melted margarine. Distribute a third of the chopped salami and cheese.
with a rolling pin, fold, extend, again, trying to rectangular shape and repeat the previous step, ie, brush with margarine and distribute the salami and cheese.
Repeat the above procedure again. out the pastry and trim (just) with a rectangular shaping knife, sprinkle with white pepper. Begin to roll from one of its vertices.
Obtained a cylinder which is closed on its ends, forming a thread. Place on a greased baking sheet.
Cut eggs in half and place, pressing on the surface of the mass, with mass cuts to make crossings over the eggs. Brush with beaten egg.
Carry a warm place to rise for at least an hour.
Place in oven at 180 ° C for 40 minutes or so.
score: As you can imagine is a bread with a strong taste, however, today coffee and tea with Casatiello.
I leave greetings and thanks for the comments.
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