Description
Casatiello is a appetizer Italian Easter pie. Interesting because in addition to the hearty filling of cheese and sausage, it is baked with whole raw eggs. Served cold. A great dish for a holiday table and Easter picnic!
Ingredients
-
Flour
500 g
-
Milk
250 ml
-
Chicken egg
1 piece
-
Sugar
3 tsp
-
Yeast
0.5 pack
-
Butter
50 g
-
Salt
0.5 tsp
-
Sausage
100 g
-
Chicken breast
100 g
-
Sausage
1 piece
-
Cheese
120 g
-
Butter
50 g
-
Black pepper
-
Chicken egg
4 piece
Cooking
Sift flour and mix with yeast. I use the yeast SAF-MOMENT that I never failed, and I bake often!
Heat the milk and knead the dough of the listed products except butter. Place the dough in a deep bowl, top lay the pieces of butter. Close the bowl with cling film and leave to rise.
The dough rose. Now again knead it together with oil.
Separated from the test piece the size of an egg, and the rest roll out into a rectangular formation. Lubricating oil, generously pepper. Half three cheese and sprinkle the dough. The rest of the cheese, sausage, sausage and brisket cut into cubes and arrange on the dough. Don't be surprised green cubes is a little cheese with wasabi.
Collapsible tight roll, the ends joined in a ring and put in a greased form. Cover with film and leave to rise.
Pie rose
Now pressed in a raw (don't forget to wash and dry) eggs. Of the reserved piece of dough do flagella and attachment of eggs on the cake crosswise.
Grease the pie with melted butter and put in COLD oven (recommended just so that the eggs do not burst). Then turn it and bake the pie until ready.
The cake is ready. Now we have to wait until it cools down.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.