Gluten-free and lactose-free Neapolitan Casatiello
In collaboration with Schär Gluten Free.
- 600 g Mix B Pane Schär
- 440 g Water
- 16 g brewer's yeast
- 60 g Lard
- 1 teaspoon salt
- 500 g Filling (cold cuts and cheeses)
- Casatiello, a classic of traditional Neapolitan cuisine, now gluten- and lactose-free. A special recipe that tastes of home and family...
- Casatiello, a classic of traditional Neapolitan cuisine, now gluten- and lactose-free. A special recipe that tastes of home and family...
- Casatiello, a classic of traditional Neapolitan cuisine, now gluten- and lactose-free. A special recipe that tastes of home and family...
- Casatiello, a classic of traditional Neapolitan cuisine, now gluten- and lactose-free. A special recipe that tastes of home and family...
- Casatiello, a classic of traditional Neapolitan cuisine, now gluten- and lactose-free. A special recipe that tastes of home and family...
- Casatiello, a classic of traditional Neapolitan cuisine, now gluten- and lactose-free. A special recipe that tastes of home and family...
- Casatiello, a classic of traditional Neapolitan cuisine, now gluten- and lactose-free. A special recipe that tastes of home and family...
- Casatiello, a classic of traditional Neapolitan cuisine, now gluten- and lactose-free. A special recipe that tastes of home and family...
- Casatiello, a classic of traditional Neapolitan cuisine, now gluten- and lactose-free. A special recipe that tastes of home and family...
- Casatiello, a classic of traditional Neapolitan cuisine, now gluten- and lactose-free. A special recipe that tastes of home and family...
- Casatiello, a classic of traditional Neapolitan cuisine, now gluten- and lactose-free. A special recipe that tastes of home and family...
- Casatiello, a classic of traditional Neapolitan cuisine, now gluten- and lactose-free. A special recipe that tastes of home and family...
Procedure
Pour the water into a bowl, then add the yeast and dissolve it.
Then add the flour and start kneading. If kneading by hand, use a spoon to make it easier.
When the mixture begins to take shape, add the salt and then the lard in small amounts.
Continue kneading until all the ingredients are combined (this will take about 15 minutes).
Then work the dough on a pastry board with a little rice flour to give it a spherical shape.
Let it rise in a bowl with oil covered with cling film for about 40 minutes.
Roll out the dough on baking paper with a little oil and shape it into a rectangle.
Stuff it and add pecorino and pepper.
Roll it up using the baking paper and let the seal be at the bottom.
Let it rise for about 2 hours.
Preheat the oven to 175° in static mode.
Cook it for about 1 hour and a half (to help it rise, heat the oven for 1 minute at maximum power and then turn it off, this will create an optimal environment for growth)
The chef recommends:
Do you know the difference between tortano and casatiello? In casatiello, eggs are also added to the top.
Mix B Pane Schär
An exceptional mix for focaccia and bread of all shapes! Enjoy making delicious, fragrant homemade bread that will taste like it was made by an expert baker. Even if you're a novice, choose this extraordinary mix and you'll be able to successfully create any leavened bread you desire. And if baking experts around the world confirm it, you'll have to believe it!
