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Casatiello, Neapolitan Easter stuffed bread.

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Casatiello, Neapolitan Easter stuffed bread.
Instructions
  1. Mix yeast with part of the water, let it rest ten minutes.
  2. Knead flour, lard, salt, yeast and all the water until you have a smooth dough ball, let it rises until it double
  3. Spread the dough with a rollpin, rectangle shaped. Brush with lard, sprinkle parmesan and black pepper, then fold the dough putting one side over the other. Let it rest 15 minutes then rotate the dough of 90°, spread it again, sprinkle and fold. Wait 15 minutes rotate 90° again, sprinkle, fold and then spread the last time, rectangle shaped again, keeping a small ball of dough to fix the hard boiled eggs.
  4. Put all the diced cold cuts and cheese over the dough then roll it on the long side. Put it into a ring shaped mold and let it rise for about two hours.
  5. Put in hot oven at 360°F fr about an hour or until it's gold and ready.

Salt crusted chicken.

Print Recipe
Salt crusted chicken.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Cut the lemon few times with a knife then insert it in the chicken with rosmary, sage and a garlic clove. Brush another garlic clove on chicken's skin then sprinkle a little black pepper.
  2. In a big and tall oven pan pour a thick layer of salt on the bottom, add chicken and cover it with more cooking salt.
  3. Roast in pre-heated oven at 392°F for about 1 h and 25. When ready broke the salt crust and brush gently the salt from the chicken. It will be juicy and tender, serve it hot or warm.