The Casatiello is a typically Campania Easter preparation, but now widespread throughout Italy because of its exquisiteness. This is the delicious vegan recipe for those who want to cook this rustic or “tortano” without using any ingredient of animal origin
In Naples, but also in many other Italian cities, a house without Casatiello is not simply Easter. This rich and tasty rustic is stuffed, as tradition wants, with cicoli, tense bacon or other cured meats of any kind, cheeses and eggs; Remembering to position the latter also on its surface, but whole and with the shell, to decorate the Casatiello.
Its preparation is not complex, but rather its “heaviness” given that the classic recipe provides for the use of the suir in the dough that can be indigestible to some. It is no coincidence that in Neapolitan there is the saying “Yes just ‘casatiello“To refer to a heavy person, difficult to bear.
For those who want to challenge tradition or want to taste a casatiello in a green key, do not worry because the rustic can be prepared naturally also in a vegan version and be equally good, replacing animal derivatives with vegetable products such as tofu, seitan and/or würstel of these.
Preparation
Let’s start immediately starting from the filling. If you have a natural tofu house, I recommend you to flavor, crumble it and jump it in a pan with onion stirred in a little oil and adding turmeric to make it resembling it to the egg yolk. This passage gives tofu a much tastier flavor, but if you don’t like onion you can simply shoot it alone with oil.
Cut the seitan into cubes and add it to the tofu, and the other ingredients also flavoring everything and mixing for a few minutes on medium-low heat. The Würstel can be both inserted in the dough later and skipped in a pan with tofu and seitan, the choice is. The filling is so ready.
Now dedicated to the dough: first of all half of the yeast dough in the water at room temperature. Then pour into a large bowl, or if it is more comfortable you directly on a pastry board, flour, salt, the amount of pepper you want and add the water with the yeast, incorporating it well.
Now it is all a matter of arms because the more you work the dough and have it incorporate air, the better it will rise. We didn’t forget the oil, not panic, but we will add it after you have already formed the basic dough. Then pour the oil and continues to knead well.
Let the dough rise for at least 2 hours in a container, covering it with a clean cloth and wrapping it in a plaid or inserting it in the oven turned off in light on.
After two hours and having doubled the dough, spread it on the pastry board with a little flour to prevent the pasta from sticking. Once you have obtained a sort of base for pizza, arrange the savory filling on the whole dough and give a sprinkling of salt and pepper. You just have to roll the dough on yourself, create a donut that you will brush with oil before cooking in the oven and arrange it in the mold or on a pan on which you have placed a sheet of parchment paper.
While heating the oven, we recommend that you let your Casatiello rise a little more. Cook it at 180 ° for at least an hour, until it becomes golden brown. Let it cool and enjoy it as soon as she is warm, even if, the next day she gives its best, guaranteed!
