CASATIELLO

/ Makes 1 large ring

I had such a great time being shown round Naples by my friend, Gennaro Contaldo. He has very kindly allowed me to include his recipe for his favourite type of Neapolitan bread which he loves to make at Easter. He advises that the eggs should be used at room temperature; too cold and they willl stop the dough from rising. This is a great recipe for using up any leftover ham, salami or cheese.

PREP: 25 minutes

PROVE: 40 minutes

BAKE: 30 minutes

100g salami, cut into small cubes

100g pancetta, cut into small cubes

100g prosciutto, cut into small cubes

100g provolone cheese, cut into small cubes

100g pecorino cheese, cut into small cubes

100g Parmesan cheese, grated

2 tablespoons black pepper

25g fresh yeast

450ml lukewarm water

600g strong white bread flour, plus extra for dusting

1 teaspoon salt

semolina flour or breadcrumbs, to sprinkle

optional: 6 eggs

1. Place the cured meats and cheeses in a bowl with the black pepper, mix well and set aside.
2. Dissolve the yeast in the lukewarm water. Combine the bread flour and salt, add the yeast mixture and mix with your hands, gradually incorporating all the bread flour until you have a soft, sticky dough. Turn out on to a floured work surface and knead for about 3 minutes or until smooth, adding more flour to the surface if necessary. Break off a piece of dough, roughly the size of a tennis ball, and set aside. Spread the remaining dough into a roughly round shape and add the meat and cheese mixture, kneading it into the dough until evenly combined. Continue to knead for a couple of minutes, then roll the dough into a large sausage shape about 65cm long and seal the ends to form a ring.
3. Sprinkle some semolina flour or breadcrumbs on to a baking tray and place the ring on top. If using the eggs, make six deep incisions with a sharp knife around the top of the ring at roughly equal spaces and with your fingers, enlarge each one to make a pocket. Place an egg lying flat in each pocket.
4. Take the remaining piece of dough, roll out into a rough square and cut out 12 strips approximately 7.5cm long. Place two strips crisscross over each egg, brushing with a little water so they stick well. Cover the bread with a cloth and leave in a warm place to rest for about 40 minutes until it has doubled in size.
5. Meanwhile, preheat the oven to 220°C/Gas 7.
6. Bake the bread for 30 minutes or until golden. Delicious served hot or cold.