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Casatiello sausage and broccoli

Casatiello sausage and broccoli

The casatiello sausage and broccoli is a variant of the classic Neapolitan casatiello that I prepare every year at Easter. The basic dough is therefore the same, but the filling changes, but keeping the typical ingredients of my city. Instead of the classic cheeses and cured meats, the filling is in fact composed of the indissoluble binomial for us Neapolitans ... sausages and broccoli! You definitely have to try this casatiello with sausage and broccoli and tell me what you think, I fell in love with it at the first bite and, together with the others, it will be part of the rustics prepared for Holy Saturday, guaranteed! I leave you to the recipe and I wish you a sweet, very sweet day: *


How to make sausage casatiello and broccoli

Dissolve the yeast in water at room temperature.

Add the flour and start kneading.

Then add lard, salt and pepper and mix well. Continue to work until the dough is strung.

Form a loaf and put it to rise in the off oven for 2-3 hours or in any case until it has doubled in volume.

Meanwhile, cook the sausages in a non-stick pan with a bottom of water.

Cook for about twenty minutes, turning the sausages halfway through cooking. Then, when the water has evaporated, blend with the white wine.

Meanwhile, cook the already cleaned broccoli in another pan.
Cover with the lid and cook for about ten minutes, until they are wilted.

Lift the broccoli and put them aside, then, in the same pan, fry the garlic, oil and chilli.

Add the broccoli again, season with salt and cook for about ten minutes, stirring occasionally.

Take the dough back and roll it out into a thin sheet.

Sprinkle with the broccoli and the sausages cut into small pieces, then add the provola cut into thin slices.

Roll the pastry around the filling, smooth the edges slightly (you will need a little dough to create 4 strips), then carefully place it in the greased lard mold.

Make 2 dimples with your fingers on opposite sides of the mold and add the eggs to the surface. Secure them with 4 strips of dough arranged in a cross, creating cages. Let it rest for at least 1 hour.

Brush with lard, then bake for about 1 hour at 170 ° C, in a pre-heated ventilated oven.

Let cool, then unmold and serve.

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