Casatiello Napoletano paleo version
Casatiello Napoletano
Casatiello Napoletano paleo version
Casatiello Napoletano
Servings Prep Time
12slices 30minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
12slices 30minutes
Cook Time Passive Time
1hour 2hours
Ingredients
Instructions
  1. In a bowl knead the red lentil flour with half of the lard or ghee, the salt and pepper plus the active yeast sold in the lukewarm water.
  2. Put the dough aside in a warm place and let it rise for an hour. Cover the bowl with a kitchen towel.
  3. Take the dough and add the rest of the ingredients except the 3 eggs. Knead again until all is well mixed.
  4. Put the dough into a Bundt cake pan, take the 3 eggs previously washed and dried and press them gently into the dough until half of them are still looking out.
  5. Let the dough rise again in a warm place for 1 hour, covered with the kitchen towel.
  6. Meanwhile preheat the oven to 180°C/375°F.
  7. Take the Bundt cake pan and bake the Casatiello for 1 hour. Toothpick prove will not come out clean as cheese and speck are soft and greasy inside!
  8. Take the Casatiello out of the oven and let it cool out in the cake pan for a while before you take it out of the pan and let it completely cool out on a cooling rack.
Recipe Notes

The Casatiello Napoletano is like a rich bread which can be eaten alone but also with more cheese or cold meat.

I had the Casatiello for a few days as I didn’t eat all in one day. As I don’t use a fridge normally I let it in an air-tight box. It came out perfect every day. In a fridge and not covered it could get moist and will loose a lot of its taste.