• Recipes
• Pastry
• Bread
• Casatiello napoletano - stuffed italian bread

Cucina Povera – Italian cuisine embraces ‘waste not, want not’. Probably the precursor to ‘nose-to-tail’ cooking and eating. A way of life, with delicious results. As most things Italian are. <br /> <br />And this stuffed bread, a perfect addition to the picnic basket is no exception. A stuffed ring of baked dough, filled with humble and simple ingredients that all nonnas and mammas would have to hand in the days by gone. <br /> <br />Cheese and salumi, all bear-hugged in yeasted bread dough. <br /> <br />Traditionally made at Easter, Casatiello Napoletano is rustic and savoury. When made any other time of year, it goes by the appellation Tortano, which doesn’t have boiled eggs on the ingredients list, unlike CN. So I’ve gone for CN, even if its not Easter. Thinking of which, does it really matter? <br /> <br />Take the cheese - provolone dolce, a mild pasta filata (pulled cheese). And imagine mozzarella but with wings. Soft, lightly salted and creamy with a buttery flavour. And originally the cheese of the poor as a little piece gave a lot of flavour. <br /> <br />Whatever you do, make it a day ahead - it tastes better. <br />

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