By Yotam Ottolenghi
- Total Time
- 1½ hours, plus 1 hour rising
- Rating
- 4(125)
- Notes
- Read community notes
This recipe is steeped in Neapolitan tradition: It’s made the day after the big Easter feast, as a way to use up leftover cheese and meat. An Easter Monday picnic is also a custom, so the fact that all the goodies are already wrapped up in the bread makes it a very transportable option. The herby pesto and Gruyère, though, are my own nontraditional additions. This can be baked and presented in various ways, but the ring both looks great and has some nice symbolism — the circle of life and renewal associated with spring in general and Easter in particular. A very large (10-inch, or 24-centimeter) tube pan with a flat bottom is perfect, but you can improvise with a cake pan, creating a hole in the middle with an overturned bowl or ball of aluminum foil placed in the middle of the pan.
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Ingredients
Yield:8 to 10 servings
- ⅓cup/70 milliliters extra-virgin olive oil, more as needed
- 3tablespoons/45 grams fine semolina flour
- 1lightly packed cup/15 grams basil leaves
- 1lightly packed cup/15 grams parsley leaves
- ½teaspoon kosher salt, more for seasoning
- 4cups/500 grams bread flour (strong flour), more for dusting
- 3teaspoons/10 grams instant yeast (fast-action dried yeast)
- 1½cups/360 milliliters lukewarm water
- 1salami log (6 ounces/160 grams), rind removed and cut into ¼-inch/½-centimeter cubes (1 heaping cup)
- 4½ounces/130 grams Gruyère, cut into ¼-inch/½-centimeter cubes (1 cup)
- 2ounces/70 grams Parmesan, coarsely grated (1 lightly packed cup)
- 2large eggs, hard-boiled, peeled and coarsely grated
- Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
450 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 21 grams protein; 615 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Grease a 10-inch or 24-centimeter tube pan with a flat bottom with 1½ teaspoons oil. Sprinkle with 2 tablespoons/30 grams semolina, tapping out any extra once the interior is fully coated.
Step
2
Combine herbs, 2 tablespoons oil and a good pinch of salt in the bowl of a food processor. Blitz to form a paste, scraping down sides as necessary, and then set aside.
Step
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In a large bowl, combine flour, yeast, 1 tablespoon oil, ½ teaspoon salt and the lukewarm water. Use a spatula to stir mixture until combined and turn out onto a floured work surface. Dust your hands with flour, then knead dough for 5 minutes, until it is smooth and elastic. You may need to add more flour if dough is too sticky, but do not add too much or it will become dry. Shape dough into a ball and set aside. Scrape down, clean and dry work surface, then dust with more flour.
Step
4
Roll dough into a 12-by-16-inch/30-by-40-centimeter rectangle, with the longest side toward you. Spread evenly with herb paste, leaving a 1½-inch/4-centimeter border at the top and bottom, and a ½-inch/1-centimeter border on the sides. Scatter salami, Gruyère, Parmesan and egg evenly over herb paste. Grind pepper generously over the surface and then gently push the cheese, egg and meat into the dough.
Step
5
Starting from the longest side, roll dough into a log (as you would a Swiss roll or the dough for cinnamon rolls), making sure to tuck dough in at the ends as you go so contents don’t fall out. Press edges to seal.
Step
6
Transfer dough to pan, with the long sealed side facing down. The stuffed dough will be heavy, so make sure you have a good grip on both ends before you lift it. Use your hands to bring the ends together, pinching them into place so they form a continuous ring of dough. (It may be easier to shape it into a ring on the counter first and then transfer it to pan.) Using a pastry brush, coat dough with remaining oil and then sprinkle evenly with 1 tablespoon/15 grams semolina. Cover with a slightly damp cloth and let rest for 45 minutes to 1 hour, or until nearly doubled in size.
Step
7
Meanwhile, heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
Step
8
Bake bread for 30 minutes, until golden and crisp; it will seem very hard but will soften once it cools. Remove from oven and set aside for 15 minutes to cool slightly. Turn bread out of pan onto a wooden board. (You may need to run a knife along edges of pan to release the bread.) Serve warm or cold.
- If you don't have a large tube pan, you can use a 10-inch/24-centimeter cake pan. (A 9-inch cake pan also works, but the bread will have a bulbous top.) Oil pan and then place an oiled upside-down bowl or an aluminum foil ball (3 inches/7 centimeters across) in the center of the pan. After dough rises, carefully remove bowl or foil and use your hands to accentuate the hole; this is to make sure you'll still have one once the bread is baked.
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4
out of 5
125
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Cooking Notes
Liz
My mom's from Naples and she always made the casatiello on Holy Thursday and we ate it after 12:00 pm on Saturday. She would make a small one and a large one with hard boiled eggs. The one with the eggs looks exactly like the sweet breads with colored eggs. But the most important fact about this is that Gruyere is not used. Provolone is used. Period. Of course, everyone does what they like but traditionally it is provolone.
Elle
I confess I've done this with pizza dough (pre-made). I've used well drained spinach and whatever else needed to be used up from the fridge. Used an egg wash and sesame seeds to dress it up and just placed it on a sheet pan in a big crescent. Easy weeknight dinner with a small salad.
Maggie
"But the most important fact about this is that Gruyere is not used. Provolone is used. Period. Of course, everyone does what they like but traditionally it is provolone."
Which is probably why Yotam said that the Gruyere is his "own nontraditional addition"
remarkkl
we use frozen bread dough as a short cut. worked beautifully.
Annie
Yes, I use prepared bread dough that I am lucky enough to get from a local Italian bread/pastry shop. This recipe is very close to what mama always made and I do but have never used Gruyere or stick salami. Instead we use Provelone and good sliced salami, more often Sopressata but any good sliced salami will do.
Marty Diamond
we use frozen bread dough as a short cut. worked beautifully.But the most important fact about this is that Gruyere is not used. Provolone is used. Period. Of course, everyone does what they like but traditionally it is provolone.I confess I've done this with pizza dough (pre-made). I've used well drained spinach and whatever else needed to be used up from the fridge. Used an egg wash and sesame seeds to dress it up and just placed it on a sheet pan in a big crescent.
Pete
Not to suggest for a moment that it would be comparable, but there a is super easy, sort-of version of this: the "Spicy Italian Crescent Ring" on the Pillsbury site, made with crescent roll dough.
remarkkl
You can bake and freeze. This is essentially a family recipe we have used for decades and we will fully bake, cool, wrap in foil and freeze. always a crawd pleaser
Siobhan Troyer
Robin, I make a similar recipe, originating from Sicily, & it freezes well - I freeze it after it's baked &'cooled.
GionaP
Lard is the true king of this recipe. it shall be used in the dough, and it shall be spread within with the filling. And of course, you can use whatever you like inside, but traditionally no veggie or erbs is used, just cheese, meats and boiled egg (and lard).
mizzica!
Most traditional recipes for Castiello can differ, from family to family. Although 'strutto' (lard) is used some may prefer to use olive oil instead or butter (it's not the same thing but it will suffice). In addition, most recipes use 'caciocavallo'(or provolone), I personally use caciocavallo and grate in 40 grams of pecorino cheese. In terms of herbs mentioned in this recipe I've never used them only meat and cheese (cubbed pieces of salami, pancetta and/or prosciutto). Enjoy!
Claire
I made it with brioche dough (because I had already defrosted it) and it was a big hit. Because I was taking it to a big party I scaled it up and didn't have a ring or cake pan big enough, so I made the ring free form and it did great. I would see no reason that the other dough wouldn't hold up to free form shaping too. I also made a complete pesto (pine nuts, garlic, and parmesan) with just enough oil to make a paste. Very rich, and delightful!
Amelia G
Sooooo I forgot to get strong flour, made with All Purpose. Was still lovely, everyone was delighted at our Easter Brunch today!!
Linda
For those who used frozen bread dough as a "short cut," this is quick to bring together and takes less time than thawing frozen dough. The most time consuming part of the dish was prepping the fillings and the result was a beautiful ring with an addictive aroma. I would agree one can use their own "nontraditional" fillings but the pesto is pure genius. I used an adjustable baking ring on parchment lined sheet pan with the hole formed by a 3" soufflé dish -- perfect.
ebeth
Did Anybody else have a problem with getting the bread in the center done? We had a gap between the filling and the bread layers at the top and the dough at the center wasn't quite done. Exterior Crust was a deep brown.
Sue
Sounds as though your oven might have been a bit too hot? If you've made a fat loaf, have an oven that runs hot, or are concerned about doneness, baking this at 400 or even 375 seems safer.
Katherine
delicious for what it is, but it's not for everyone. We made it as written but without the eggs. The one of us who loves carbs thought it was fabulous, The one who doesn't need as many carbs thought the end result was tasty but a bit bready.
Diana
Can you make this the night before?
dimmerswitch
Yes. Cool it and wrap it.
Amy
Our version of this is completely opposite from this recipe; my mother made this as a sweet bread and of course it was used for Easter.
Roberta Schwartz
This bread was delectable. Although the dough required about a 1/4 cup more of warm water than the recipe called for, it rose beautifully and produced a perfect container for the delicious filling. I used swiss instead of gruyere and finely chopped the eggs instead of grating them. I will be making this again and again. It's a lovely celebration to spring!
Maggie
"But the most important fact about this is that Gruyere is not used. Provolone is used. Period. Of course, everyone does what they like but traditionally it is provolone."
Which is probably why Yotam said that the Gruyere is his "own nontraditional addition"
Marty Diamond
we use frozen bread dough as a short cut. worked beautifully.But the most important fact about this is that Gruyere is not used. Provolone is used. Period. Of course, everyone does what they like but traditionally it is provolone.I confess I've done this with pizza dough (pre-made). I've used well drained spinach and whatever else needed to be used up from the fridge. Used an egg wash and sesame seeds to dress it up and just placed it on a sheet pan in a big crescent.
Richard
I don't care for hard boiled eggs. Can I substitute something else or leave them out and not throw off the recipe?
Linda
Of course you can leave out the hard boiled eggs . . . and adjust the other filling ingredients as well. Just be careful your fillings are not too "wet." However, as the eggs are grated it is almost impossible to find them in the filling.
Annie
Yes, I use prepared bread dough that I am lucky enough to get from a local Italian bread/pastry shop. This recipe is very close to what mama always made and I do but have never used Gruyere or stick salami. Instead we use Provelone and good sliced salami, more often Sopressata but any good sliced salami will do.
Kay
Remarkkl, what weight of frozen bread dough do you use? Thanks.
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