Salami, Prosciutto and Provolone Casatiello is a take on the traditional Neapolitan savoury Italian Easter Bread, this recipe swaps out the lard, for butter, and eggs for heirloom tomatoes.
Salami, Prosciutto and Provolone Casatiello Recipe
Serves 8-10
Ingredients:
1 cup (250ml) lukewarm water
2 tsp dry yeast (7g sachet)
½ tsp castor sugar
2 1/3 cups (350g) flour
60g butter, softened
2 tsp sea salt flakes
150g provolone dolce, diced
100g sliced prosciutto, roughly chopped
100g salami, casing removed, diced
4 baby heirloom tomatoes
Method:
Mix water, yeast and sugar in the bowl of an electric mixer and set aside for 5 minutes or until foamy.
Using the dough hook, turn on medium-low speed and mix the yeast mixture with flour and butter for 2 minutes. Add salt and mix for a further 8 minutes or until smooth. Transfer dough to a slightly greased mixing bowl and place in the steam oven to 1steam function1, set at 30°C for 45 minutes.
Grease a 23cm bundt pan. Turn dough out onto a lightly floured surface and pinch off 80g of dough; reserve. Gently knock back the remaining dough and press into a rectangle. Scatter with cheese, prosciutto and salami, and roll into a log around 30cm long, ensuring the ingredients are enclosed fully.
Place dough into the prepared pan, joining and pinching the ends to make a complete circle. Place tomatoes, diagonally across from each other to form a cross pattern.
Roll the reserved dough into 8 small logs and cross 2 pieces, overlapping, to make a cross on top of each tomato. Return to the steam oven, set at 30°C and prove for 45 minutes.
Preheat the oven on fan forced, set at 180° C, with low steam. Place in the oven and cook for 35 minutes until golden brown; set aside to cool slightly. Turn out onto a cooling rack. Serve warm or at room temperature.
Smart Tip:
This recipe comes from Naples, Italy and is traditionally eaten around Easter time. Traditionally made with hard boiled eggs instead of tomatoes, this recipe tastes even better the next day cold from the fridge.
