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Casatiello thermomix

Casatiello thermomix

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Thermomix Casatiello recipe by of 17-03-2015 [Updated on 19-04-2017]

Traditionally prepared in the Easter period, the casatiello is the most typical of the Neapolitan cottages. Often used as a synonym for tortano, it differs in that the eggs are placed whole and raw on top of the main dough, rather than hard-boiled and chopped into the dough.
With this recipe you can also prepare casatiello with the thermomix.


How to make Casatiello with the thermomix

Pour the water and yeast into the jug, and work for 30 sec. at 37 °, vel. 2.
Add half the flour and knead for 2 min. at vel Spiga.
Add half of the lard, work for 30 sec. at vel 3, then the rest of the flour with salt and pepper, 2 min. in Spiga.
Finally add the rest of the lard and 3/4 of the pecorino, and work for another 5 min. at speed Ear.
Let it rise for at least 1 hour.

Take the dough, remove a piece to use to block the eggs, and spread the rest on a floured pastry board.
Arrange the salami and diced provolone on the pastry, sprinkle with the remaining pecorino and roll up as tightly as possible.
Grease the casatiello mold with plenty of lard, arrange the roll to form a donut, joining the ends well.
Let the casatiello rise overnight (or for at least 3 hours in a warm place, covered with a cloth).
Finally, form hollows at regular intervals, place the eggs and stop them forming an X on each with strips of the dough set aside.
Grease the entire surface with lard, bake in a preheated oven at 160 ° C and cook for about 1 hour.
Let it cool before cutting into slices and serving.

Classic Casatiello

The casatiello, classic rustic dish of the Campania tradition, it really needs no introduction. We have decided to propose it using the Thermomix, but let's discover all the secrets of this recipe of Easter rich and delicious, stuffed with eggs, Naples salami, provola, pepper and pecorino. Each family has its own variant tested over years of rigorous preparations, but know that in addition to the ingredients we have indicated you can also add other types of cured meats, such as ham or bacon, as well as different cheeses, as long as we are not too fresh. .

Once ready, the casatiello should be kept under a glass bell that you will place in a dry and very cool corner of your kitchen: thanks to these precautions it will remain soft and tasty even for four days, but good as it is it will hardly last that long. .

The casatiello is prepared on Good Friday: tradition has it that it rests all night and is baked on Saturday morning. Rich in symbols linked to the Resurrection, such as pasta arranged in a cross and eggs, a symbol of rebirth, it differs from other rustic cakes above all for the way in which the latter are arranged. The eggs must be washed with great care and placed, still raw and with their shells, in the casatiello mixture. Remember that eggs should not normally be washed with water, to prevent the penetration of germs and other substances under the porous shell.

This recipe is for the Thermomix TM31 | TM6 | TM5

For the dough

  • 300 g of warm water
  • A teaspoon of sugar
  • 20 g of brewer's yeast
  • 150 g of lard
  • 500 g of flour 0
  • Salt to taste.
  • Pepper as needed.

For the stuffing

  • 80 g of pecorino
  • 150 g of coral salami cut into cubes
  • 80 g of sweet provolone
  • 80 g of spicy provolone
  • 100 g of bacon cut into cubes
  • 3 hard-boiled eggs

Casatiello lard and pepper

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  • 400 g of aged pecorino cheese in pieces (2-3 cm)
  • 25 g of fresh brewer's yeast
  • lard to taste
  • 450 g of water
  • 1 tablespoon of ground black pepper
  • 1000 g of flour type 00
  • 1 teaspoon of salt
  • 400 g of salami type Napoli, diced
  • 5 hard-boiled eggs in shell

Thermomix recipes

- 500 gr Flour
- 1 level teaspoon Sugar
- 300 gr warm water
- 1 tsp Fine Salt
- 150 gr Lard (or Oil or Butter)
- 15 gr Pepper
- 1 yeast cube (25 gr)

For the stuffing
- 150 gr Salami cut into squares
- 150 gr Sweet cheese
- 150 gr Bacon cut into squares
- 80 gr grated Pecorino
- 80 gr Parmesan
- 3 hard boiled eggs cut into pieces

How to prepare Casatiello
Pour the water and sugar into the mixing bowl. 1 Min. 37 & # 176 Speed 2. Add the yeast. 10 Sec. 3. Add the lard. 10 Sec. 3. Add the flour, salt and pepper. 5 Min. Ear.

Remove the dough and put it in a bowl to rise 90 Min. Take the dough and roll it out on a pastry board, using your hands wet with oil and add all the chopped ingredients.

Roll it up and let it rise for 90 Min. In a closed and turned off oven. Bake at 180 & # 176 for 30 - 35 Min. It should take on a blond color.

- 700 gr Flour
- 50 gr Oil
- 200 gr Water
- 100 gr Milk
- 150 gr Lard
- 25 gr Brewer's yeast
- Salt to taste.
- Pepper as needed.

- 150 gr Salami type napoli
- 100 gr spicy Provolone
- 100 gr sweet Provolone
- 100 gr Greaves
- 50 gr Pecorino
- 3 hard boiled eggs

How to prepare Casatiello

Put all the ingredients in the mixing bowl except those for the filling. 30 Sec. Speed 6 and 40 Sec. Vel. Ear. Put the filling ingredients in the mixing bowl except the eggs. 7 Sec. Speed 4.

Roll out the not too thin dough on a pastry board and distribute the filling and the sliced ​​eggs. Roll it up, close it in a circle and place it in a donut mold (diameter 30 cm). Let it rise for 2 hours and 30 minutes. Bake in a preheated oven for 1 hour 180 & # 176.

How to make the Thermomix casatiello

Pour into the Thermomix jug l & rsquo water and yeast and work 10 sec. at speed 3.

Add all other ingredients and work 3 min. speed Ear.

Pour the dough on the pastry board and knead it with your hands giving it a round shape.

Cover the dough with plastic wrap and leave it rise for 1 hour about.

After this time, roll out the dough with a rolling pin giving it a rectangular shape.

Stuffed with salami and chopped cheeses.

Also add the black pepper and grated pecorino.

Casatiello thermomix - Recipes

700 grams of flour 00
400 ml of water
1 cube of brewer's yeast
120 grams of lard

3 eggs
100 gr of salami
100 gr of ham
100 gr of bacon
100 gr of provolone
100 gr of fontina
40 gr of grated cheese

Place it in a bowl greased with lard and let it rise for at least two hours, covered with a cloth (the leavening must lead to doubling its volume).

While waiting, prepare the filling:
cook the eggs in boiling water for 10 minutes, peel them and cut them into small pieces.
Cut all the meats and cheeses into small cubes.

Once the leavening is complete, spread the dough on a work surface greased with lard, until you get a rectangle about 1 cm thick and start stuffing in the following order:
first the cured meats, then the cheeses, the eggs and finally the sprinkling of cheese.

To facilitate processing, grease your hands and rolling pin with lard (do not use flour).
Roll the dough into a cylinder which will then be placed in the greased pan (pan with a central hole). With the following ingredients, use a pan with a diameter of 32.

Bake in a preheated oven at 160 & # 176 for about 60 minutes.

Excellent both hot from the oven and cold. in a trip :-)
But be careful not to eat too much, because 100 gr. di casatiello contain about 370 kcal!

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Tuesday 15th April 2014


This exquisite dessert is the banner of Neapolitan pastry in the world and since ancient times it has been appreciated by kings, queens and famous people.
The nuns of the convent of San Gregorio Armeno were masters in the preparation of the pastiera and made the pastiera for the patrician houses and for the rich Neapolitan bourgeoisie.

It is said that Maria Theresa of Austria, wife of King Ferdinand II of Bourbon, nicknamed by the soldiers "the queen who never laughs", yielding to her husband's insistence, ended up tasting a slice of pastiera and couldn't help but smile . To this reaction it seems that the king, with evident satisfaction, exclaimed: - To make my wife smile, we needed the pastiera. Now I'll have to wait until next Easter to see her smile again -.

It is said that the pastiera accompanied the ancient pagan festivals for the return of spring.
In fact, even the ingredients of the pastiera retain a symbolic value.
Ricotta, sweetened by sugar, is the transfiguration of the votive offerings of milk and honey typical of Christian ceremonies.
Wheat is a symbol of wealth and fecundity. Eggs are a symbol of rebirth. Orange blossom water, a harbinger of spring.

Ingredients for two pastiere.
Shortcrust pastry according to your recipe - 1Kg. of ricotta - 8oo g. sugar - 700 g. of wheat - 7 whole eggs - 3 yolks - one vanillin - 200 g. of candied orange peel - half a Millefiori vial

Sift the ricotta and mix in the sugar. Leave half a day in the fridge.
After the necessary time, add the precooked wheat (it is not necessary to cook it, but if you prefer a part you can pass it through a sieve), the eggs, the egg yolks, the zest and the aroma.
Roll out the dough into the wheels, pour the contents, place the strips and cook, placing halfway through the oven, at 180 & # 176 q.b. then lower the alcohol content and continue cooking. (To cook two patties, I went to bed at two tonight)

How to prepare casatiello with thermomix TM31 and TM5

Pour the water and 20 gr. of brewer's yeast and worked for 30 sec., 37 ° speed 2.

Add the lard and work for 10 sec., Speed ​​2-3.

Add the flour 0, salt and pepper and knead the dough for 5 min., Speed Ear.

Roll out the dough on a floured pastry board and give it a rectangular shape.

Put 80 gr in the jug. pecorino and chopped 15 sec., Vel. 3 to 9.

Add the sweet and spicy provolone and work for 10 sec., Speed ​​3-4.

Put the provolone on the dough, sprinkle the pecorino and spread the salami on the surface. Grease the casatiello mold with lard, roll up the casatiello and put it inside, joining the ends well.

Let the casatiello rise for three hours in a warm place wrapped in a damp cloth, place the eggs on the surface and block them with strips of dough.

Grease the surface with lard and bake in a preheated oven at 180 degrees for 45 minutes. Let cool and serve.


Dissolve the yeast in the & rsquo warm water (not hot!).

In a capacious vessel add the flour, l & rsquoolio, salt, pepper, and yeast dissolved in the water, and mix everything until you get a soft dough which will have to be worked hard for 10 min.

[From here on, the procedure is identical whether it is prepared with or without the Thermomix].

Take l & rsquodough, and place it in a container with a tea towel, put in the oven a 50 & degC for 30 min.

Meanwhile, cut the ingredients into cubes.

Take the dough, remove a ball (which will be used to make the braids) and spread it out trying to accomplish a large rectangle.

Spread l & rsquoolio evo on the rectangle of dough with your hands.

Sprinkle the grated pecorino cheese, and then roll out the salami napoli to cubes, the Ham and the caciotta.

Wrap around, tightening the obtained cylinder well and close the ends by introducing them one inside the other.

Lay it in one baking tray with the hole previously greased of oil or butter (or as per traditional recipe, lard).

Wash the egg, and insert them on the pasta applying pressure but without breaking the dough.

With the leftover pasta, make gods long rolls and create pigtails which will serve to decorate and keep the eggs in place.

If you still have some dough left over, you can also make some twists And to decorate the casatiello all around.

After preparation bake the casatiello first to 50 & degC for 1 hour and a half (during the leavening it will double in volume) and then cook a 180 & deg for one hour.

It must be gold And Crisp.

The casatiello It is good both cold and lukewarm. Happy Easter!

Video: Casatiello Napoletano Italian Stuffed Bread with Thermomix. (July 2022).


  1. Ket

    Please! =)

  2. Plexippus

    Very deep and positive article, thank you. Now I will look at your blog more often.

  3. Samuzilkree

    I fully share her point of view. I think this is a good idea.

  4. Eagan

    I apologize, but it doesn't come my way. Can the variants still exist?

  5. Percy

    It - great!

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