Neapolitan Easter Bread Recipes

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CASATIELLO NAPOLETANO (EASTER BREAD FROM NAPLES)



Casatiello Napoletano (Easter Bread from Naples) image

Casatiello is the most famous Easter bread in Italy. Typical of Naples, it is served on Easter morning with cheese and cured meat. It's a rich bread made with rustic ingredients as the tradition calls for, and is decorated with the classic trapped eggs.

Provided by lacucinadinadia

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 6h10m

Yield 8

Number Of Ingredients 10

1 ½ ounces fresh yeast
1 ½ cups warm water, divided
5 ⅓ cups all-purpose flour
1 teaspoon salt
1 cup lard, at room temperature, divided
2 tablespoons grated Parmesan cheese
1 pinch freshly ground black pepper
2 tablespoons grated pecorino Romano cheese
1 (4 ounce) package salami chunks
6 eggs

Steps:

  • Dissolve yeast in 1/2 cup warm water.
  • Sift flour and salt onto a clean work surface; make a well in the center. Add yeast mixture and 1/4 cup lard to the well. Mix, adding remaining 1 cup water gradually, until dough comes together. Knead until dough is soft and smooth, about 10 minutes.
  • Transfer dough to an oiled bowl. Cover with a clean, damp cloth. Let rise in a warm place until doubled, about 90 minutes.
  • Place dough back on the work surface. Punch gently to deflate; roll into a big rectangle. Brush 1/4 cup lard on top; cover with Parmesan cheese and pepper. Fold dough in half to make a smaller rectangle. Brush 1/4 cup lard on top; cover with pecorino Romano cheese and pepper.
  • Fold dough again into a smaller rectangle. Brush remaining 1/4 cup lard on top; cover with salami chunks. Cut off a small portion of the dough; reserve.
  • Roll dough into a long cylinder. Place cylinder a grease ring cake mold. Cover with a damp cloth. Let rise in a warm place until more than doubled in volume, about 3 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Tuck whole eggs into the ring of dough at even intervals. Divide reserved dough into 12 pieces; roll into small ropes. Lay 2 ropes in a cross shape over each egg to hold them in place.
  • Bake in the preheated oven until golden, about 1 hour. Let cool before slicing.

Nutrition Facts : Calories 661 calories, Carbohydrate 65.6 g, Cholesterol 181 mg, Fat 35.4 g, Fiber 2.7 g, Protein 18.1 g, SaturatedFat 13.4 g, Sodium 673.2 mg, Sugar 0.5 g

NEAPOLITAN EASTER BREAD (CASATIELLO)



Neapolitan Easter Bread (Casatiello) image

This recipe is steeped in Neapolitan tradition: It's made the day after the big Easter feast, as a way to use up leftover cheese and meat. An Easter Monday picnic is also a custom, so the fact that all the goodies are already wrapped up in the bread makes it a very transportable option. The herby pesto and Gruyère, though, are my own nontraditional additions. This can be baked and presented in various ways, but the ring both looks great and has some nice symbolism - the circle of life and renewal associated with spring in general and Easter in particular. A very large (10-inch, or 24-centimeter) tube pan with a flat bottom is perfect, but you can improvise with a cake pan, creating a hole in the middle with an overturned bowl or ball of aluminum foil placed in the middle of the pan.

Provided by Yotam Ottolenghi

Categories     lunch, breads, side dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1/3 cup/70 milliliters extra-virgin olive oil, more as needed
3 tablespoons/45 grams fine semolina flour
1 lightly packed cup/15 grams basil leaves
1 lightly packed cup/15 grams parsley leaves
1/2 teaspoon kosher salt, more for seasoning
4 cups/500 grams bread flour (strong flour), more for dusting
3 teaspoons/10 grams instant yeast (fast-action dried yeast)
1 1/2 cups/360 milliliters lukewarm water
1 salami log (6 ounces/160 grams), rind removed and cut into 1/4-inch/1/2-centimeter cubes (1 heaping cup)
4 1/2 ounces/130 grams Gruyère, cut into 1/4-inch/1/2-centimeter cubes (1 cup)
2 ounces/70 grams Parmesan, coarsely grated (1 lightly packed cup)
2 large eggs, hard-boiled, peeled and coarsely grated
Black pepper

Steps:

  • Grease a 10-inch or 24-centimeter tube pan with a flat bottom with 1 1/2 teaspoons oil. Sprinkle with 2 tablespoons/30 grams semolina, tapping out any extra once the interior is fully coated.
  • Combine herbs, 2 tablespoons oil and a good pinch of salt in the bowl of a food processor. Blitz to form a paste, scraping down sides as necessary, and then set aside.
  • In a large bowl, combine flour, yeast, 1 tablespoon oil, 1/2 teaspoon salt and the lukewarm water. Use a spatula to stir mixture until combined and turn out onto a floured work surface. Dust your hands with flour, then knead dough for 5 minutes, until it is smooth and elastic. You may need to add more flour if dough is too sticky, but do not add too much or it will become dry. Shape dough into a ball and set aside. Scrape down, clean and dry work surface, then dust with more flour.
  • Roll dough into a 12-by-16-inch/30-by-40-centimeter rectangle, with the longest side toward you. Spread evenly with herb paste, leaving a 1 1/2-inch/4-centimeter border at the top and bottom, and a 1/2-inch/1-centimeter border on the sides. Scatter salami, Gruyère, Parmesan and egg evenly over herb paste. Grind pepper generously over the surface and then gently push the cheese, egg and meat into the dough.
  • Starting from the longest side, roll dough into a log (as you would a Swiss roll or the dough for cinnamon rolls), making sure to tuck dough in at the ends as you go so contents don't fall out. Press edges to seal.
  • Transfer dough to pan, with the long sealed side facing down. The stuffed dough will be heavy, so make sure you have a good grip on both ends before you lift it. Use your hands to bring the ends together, pinching them into place so they form a continuous ring of dough. (It may be easier to shape it into a ring on the counter first and then transfer it to pan.) Using a pastry brush, coat dough with remaining oil and then sprinkle evenly with 1 tablespoon/15 grams semolina. Cover with a slightly damp cloth and let rest for 45 minutes to 1 hour, or until nearly doubled in size.
  • Meanwhile, heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
  • Bake bread for 30 minutes, until golden and crisp; it will seem very hard but will soften once it cools. Remove from oven and set aside for 15 minutes to cool slightly. Turn bread out of pan onto a wooden board. (You may need to run a knife along edges of pan to release the bread.) Serve warm or cold.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 7 grams, Sodium 565 milligrams, Sugar 0 grams, TransFat 0 grams

PASTIERA NAPOLETANA (NEAPOLITAN EASTER PIE)



Pastiera Napoletana (Neapolitan Easter Pie) image

Pastiera Napoletana is a buttery tart with a creamy filling that's not overly sweet. This Italian grain pie mixes the flavors of smooth ricotta and pastry cream, candied citrus, cinnamon, and vanilla. The filling is cheesecake-like, but not quite.

Provided by Lora

Categories     Dessert

Time 2h10m

Number Of Ingredients 22

300 grams pastry flour ((10.54 ounces))
200 grams unsalted butter ((7.025 ounces))
100 grams granulated sugar ((3.512 ounces))
1 egg
1 egg yolk
½ cup hulled white wheat berries
6 cups cold water
¼ teaspoon salt
1 large egg
1 large egg yolk
¼ cup granulated sugar
2 Tablespoons all-purpose flour
½ cup milk
1 cup whole milk ricotta ((about 8 ounces))
¼ cup granulated sugar
2 large eggs
1 teaspoon orange flower water
⅓ cup candied orange peel (, cut into 1/4-inch diced)
1 tablespoon lemon zest (( I used organic))
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 cup wheat berries

Steps:

  • In the bowl of a food processor, add the flour and sugar and process a few times to mix together.
  • Next add the butter and pulse a few times until the mixture looks like wet sand.
  • Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.
  • Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into 2 disks (one a little larger than the other. The smaller disk will be used to cut the strips for top of pie) and chill in the refrigerator for about 1 hour.
  • While dough chills, make the wheat berries and pastry cream.
  • Combine the wheat berries with about 2 quarts cold water and the salt. Bring to a boil over medium heat, then decrease the heat to low and allow the wheat to simmer gently until it is cooked though, about an hour.
  • Drain and cool the wheat in a bowl. While wheat berries cool down, prepare the pastry cream.
  • Whisk the egg and yolk together in a bowl, then whisk in the sugar and flour. Whisk in the milk and scrape the mixture into a small saucepan.
  • Place over medium/low heat and stir constantly until the mixture thickens and comes to a gentle boil. Cook, stirring constantly, for a few seconds after the cream reaches the boil.
  • Scrape the pastry cream into a bowl. Immediately whisk in the ricotta until smooth. Whisk in the sugar, then the eggs one at a time. Stir in the orange flower water, candied orange peel, vanilla, cinnamon and the cooked wheat berries.
  • When dough is nicely chilled, remove from the refrigerator.
  • Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick. Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan.
  • Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that's not a problem. Simply piece the dough together.
  • Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick). Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping.
  • Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
  • When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times. Set a rack in the lowest level of the oven and preheat to 350 F.
  • Spoon the ricotta filling into the prepared crust. Remove the other portion of chilled dough from the refrigerator to make the lattice strips. Use a serrated cutting wheel to cut it into 3/4-inch wide strips.
  • Arrange 5 of the strips parallel and equal distance from each other on the filling, letting the excess dough hang over the edge of the pie. Place the 5 remaining strips on exactly the same way, but at a 45-degree angle to the first ones.
  • Gently press the ends of the strips to adhere to the edge of the bottom crust. Carefully remove any excess pieces of dough with your fingers or with the back of a knife.
  • Bake the pastiera until the filling is set and slightly puffed and the crust is baked through, about 40 minutes. Cool on a rack.

NEAPOLITAN EASTER BREAD



Neapolitan Easter Bread image

Make and share this Neapolitan Easter Bread recipe from Food.com.

Provided by Phil Franco

Categories     Breads

Time 5h

Yield 6 serving(s)

Number Of Ingredients 10

1 ounce flour
8 ounces lard
1/8 ounce yeast
5 whole eggs, unshelled
1 tablespoon pecorino romano cheese
1 tablespoon parmigiano
8 ounces diced salami
8 ounces diced prosciutto
salt
pepper

Steps:

  • Combine the lard, yeast, and salt with the flour, adding as much water as necessary to get a rather soft dough. Work it steadily for about 10 minutes Place it into a bowl previously sprinkled with olive oil, cover with a woolen cloth and leave it to raise in a lukewarm place. After about 1 1/2 hours, when the dough has leavened, place it on a pastry board, punch it with your hands to stop it swelling and flatten it out into a large square (about 15" x 24"). Spread on some lard and sprinkle with a lot of fresh cracked pepper.
  • Now add 1/4 lb each of chopped up salame and chopped up prosciutto. Sprinkle with coarsely grated pecorino romano or parmigiano. Roll up into a tube. Grease an angel food cake pan with lard and place tube inside (forming a ring).
  • Lay 5 eggs (wash them but do not boil them first) on top and top with a criss cross of dough (2 strips of dough, forming an X, laid on top to hold down the eggs). Let rise for another hour or more (again, should be more than doubled). When ready, place in oven at 375 - 400 F (185-200 C) until the top is nice and brown and looks ready. This normally takes about an hour to an hour and a half. The smell in your house should tell you it is ready (my mouth starts watering and I know it is time :-).
  • Now the hard part. Let bread cool. Place in a paper bag (NOT PLASTIC) and leave it for the following day (do not refrigerate). It really needs a day to get full flavor. Leftover is great toasted the following day or even topped with a mild cheese and tomato slices and toasted in the oven.

Nutrition Facts : Calories 540.2, Fat 53.1, SaturatedFat 20.9, Cholesterol 220.9, Sodium 482.6, Carbohydrate 4.8, Fiber 0.2, Sugar 0.9, Protein 10.1

NEAPOLITAN SWIRL BREAD



Neapolitan Swirl Bread image

Indulgent buttery brioche gets a Neapolitan treatment. We divided the dough into three portions and kneaded in the flavors of strawberry, vanilla and chocolate, then stacked and rolled the portions to create a mesmerizing swirl with a trio of flavors in every bite. Enjoy it as is or with a slather of strawberry jam, or use it to make a delightfully different bread pudding.

Provided by Food Network Kitchen

Time 13h15m

Yield one 9-by-5-inch loaf

Number Of Ingredients 11

2 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons sugar
2 1/2 teaspoons kosher salt
1 1/4 teaspoons active dry yeast (about half of a 1/4-ounce package)
1/2 cup whole milk
4 large eggs
1 1/4 sticks (10 tablespoons) unsalted butter, cubed and at room temperature, plus more for the loaf pan and plastic wrap
One 1.2-ounce bag freeze-dried strawberries
2 tablespoons unsweetened dark cocoa powder
2 teaspoons vanilla bean paste
Pink gel food coloring, for the strawberry dough

Steps:

  • Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium high and mix until the dough starts to pull away from the sides of the bowl, about 5 minutes.
  • Reduce the speed to medium and start adding the butter a little at a time, waiting until completely incorporated before adding more and beating for 7 to 10 minutes total. Increase the mixer to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, 7 to 10 minutes more.
  • Meanwhile, bring 1/4 cup water to a boil. Put the dried strawberries in a spice grinder or mini chopper and pulse until finely ground (you should have a scant 1/2 cup). Add the strawberry powder and 7 teaspoons of boiling water to a small bowl and stir until combined into a paste (the texture should be like thick, sticky peanut butter).
  • Add the cocoa powder and 5 teaspoons of boiling water to another small bowl and stir until combined.
  • Divide the dough into 3 pieces. Add one portion of the dough back to the bowl of the stand mixer along with the vanilla bean paste. Knead with the dough hook on medium speed until combined and the dough is still tacky but not sticky, 3 to 5 minutes. Transfer to a small bowl.
  • Add another portion of the dough to the mixer bowl along with the strawberry paste and a few drops of the food coloring. Knead on medium speed, adding more food coloring as needed to get the desired shade, until combined and the dough is still tacky but not sticky, about 7 minutes. Transfer to a separate small bowl. Wipe the mixer bowl and dough hook clean.
  • Add the last portion of dough to the mixer bowl along with the chocolate paste. Knead on medium speed until combined and the dough is still tacky but not sticky, about 6 minutes. Transfer to a third small bowl.
  • Cover each bowl of dough with plastic wrap and allow the dough to rest in the refrigerator for at least 8 hours and up to 12 hours.
  • To assemble, individually roll out the 3 pieces of chilled dough on separate sheets of parchment, dusting with flour as needed, into three 9-by-5-inch rectangles. Stack the pieces on top of each other with the chocolate dough on the bottom, vanilla in the middle and strawberry on the top.
  • Roll out the stack of dough into a 17-by-8-inch rectangle, flipping the stack over now and then to keep the layers even and making sure to square off the ends (this will ensure that all the layers stick and bake together). With the chocolate layer on the bottom and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake.
  • Generously butter a 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise in a warm place until it reaches 1 inch above the rim of the pan, about 3 hours.
  • Position an oven rack in the middle of the oven and preheat to 350 degrees F.
  • Beat the remaining 1 egg with 1 tablespoon water in a small bowl. Brush the top of the loaf with the egg wash. Bake, rotating the pan halfway through, until the loaf is golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, 35 to 40 minutes.
  • Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack.

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