Casatiello salty
Instructions
Pour the yeast in a bowl with warm water and a pinch of salt and add so much flour how much they will need for a well-prepared and soft Panel that can hold to rise, covered with a towel in a warm place, until increased in volume, for about half an hour.
Take the cake, place it on the work surface, add all the flour, lard (leaving a little aside to grease the mould) and work the dough well, adding the warm water needed to have a very firm, working with energy on the work surface roll out the dough into a rectangular shape, spargetela with the provolone cheese and diced salami, cut into wedges 2 grapes and Greaves, grated Parmesan and pepper in abundance.
Roll up the dough into a cylinder and close to donut.
Grease very well of lard a smooth-walled, ask yourself the Patty and let rise again in a warm place.
When the donut will be formed, leavened with the fingertips, the dimples in order to make way for four eggs, which then stop with the battens.
The oven will cook more eggs with the casatiello.
The oven should be hot (200 degrees) and cooking must last about forty minutes.
Ingredients and dosing for 8 persons
- 500 g of flour
- 30 cl of lukewarm water
- 25 g of brewer's yeast
- 150 g of lard
- 50 g of grated parmesan cheese
- 100 g of provolone cheese
- 100 g of salami
- 50 g of bacon
- 6 eggs
- Abundant of pepper
- Salt