Italian
Casatiello Sugna e Pepe
by Manu Food · 60K subscribers on YouTube
Neapolitan savoury bread made with lard and black pepper, featuring a rich, soft crumb and a braided ring shape. A neutral version that can be stuffed with cured meats.
- Cook
- 50 min
- Difficulty
- medium
Ingredients
8 items- 125 gFlourFor the pre-ferment (criscito). The video does not specify quantity for the main dough.
- 75 gWaterFor the pre-ferment. Also used in the main dough but quantity not specified.
- 3.5 gBrewer's YeastFor the pre-ferment. Also used in the main dough but quantity not specified.
- EggsQuantity not specified in the video.
- SaltQuantity not specified.
- Black PepperQuantity not specified.
- Grated CheeseType not specified (likely Pecorino or Parmesan). Quantity not specified.
- Strutto (Lardo)Quantity not specified. Used in dough and for greasing.
Method
- The day before, prepare the pre-ferment (criscito): mix 125 g flour, 75 g water, and 3–4 g fresh yeast into a dough. Cover with plastic wrap and refrigerate for at least 24 hours.
- Remove the criscito from the fridge 2–3 hours before using it.
- In a large bowl, combine the criscito, eggs, water, and fresh yeast. Start mixing.
- Gradually incorporate all the flour. After a few minutes, add salt, pepper, and grated cheese.
- Add the lard little by little, mixing until absorbed.
- Transfer the dough to a lightly floured work surface. Gently flatten it with your hands and spread a little reserved lard on top for extra flavour.
- Divide the dough into two equal parts. Roll each part into a long rope.
- Braid the two ropes together.
- Join the two ends of the braid to form a ring.
- Grease a ring-shaped aluminium mold with lard. Place the dough ring in the mold.
- Let it rise until it reaches the rim of the mold, about 4 hours.
- Bake on the oven rack (not on a baking sheet) at 180°C for about 50 minutes.
- Let cool slightly, then remove from the mold.
