Neapolitan Casatiello or Tortano

Neapolitan Casatiello or Tortano
Ingredients :
– 1 Kg of flour
– 40 g of salt
– 2 tablespoons of extra virgin olive oil
– 1 cup of yeast
– 20 g of sugar
– 1 liter of lukewarm water
– 400 g of dried sausage (or Neapolitan salami)
– 200 g of bacon
– 300 g of sweet provolone dadini
– 70 g of grated pecorino cheese
– 70 g of grated Parmesan cheese
– 150 g of lard
– pepper as needed.
Preparation
Place the funnel on a fountain and form a hole in the center.
Dissolve in a glass of warm water the sugar and the yeast baking.
Pour the contents of the glass into the center of the flour fountain and add salt and oil.
Start kneading with lukewarm water until the dough becomes soft and elastic.
Place the bread pasta in a bowl, cover it with a clean cloth and let it rise for 2 hours in a dry and warm place.
When the dough is leavened add 3 tablespoons of lard and pepper.
Work the dough until the lard and the pepper are well incorporated.
Add the sausage, bacon, provolone, pecorino cheese, parmesan cheese and gently knead until everything is melted.
Grease a lump with a mold and place the donut dough.
Let rise for another 3 hours.
When it is leavened, wipe the surface with lard and place the eggs.
Bake at 160 ° C for an hour with pre-heated oven.
Good appetite with “The flavors of Pinarosa”