DINNER AT OUR CHEF’S HOUSE!
Turn on that fire and get cooking!
Today we have an amazing:
Casatiello Napoletano
Deliciously made by our chef:
Cosimo Castaldo
@castaldocosimo
From
Rossopomodoro Covent Garden
INGREDIENTS:
• 1.6 kg Flour
• 300 gr goose fat
• 1lt water
• 30 gr salt
• 30 gr oil
• 12.5 gr fresh yeast
• 300 gr mixed cured meat
• 300 gr mixed cheeses
METHOD:
We begin by pouring the water into our container, adding the salt, mixing, adding the yeast, and then the sifted flour, gradually mixing well. We add the lard and the oil. We cover the work surface with flour and knead the dough with our hands until we obtain a homogeneous dough. We transfer the dough into a bowl, cover with cling film and let stand for 6/8 h.
When the dough has risen sufficiently, we roll out the dough with a rolling pin and make it with our mix of cold cuts and cheese mix. Carefully roll the dough into the shape of a snake.
Insert into the previously buttered circular tray. Place the hard-boiled eggs (optional, but in traditional Castillo this is done).
Place in a preheated oven and cook for 40 minutes at 180 degrees.
Enjoy your meal.
Take it out and enjoy it!
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