>how to make the casatiello with sausage and broccoli

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how to make the casatiello with sausage and broccoli

The casatiello with sausage and broccoli is a tasty variant of the casatiello the classic, prepared with mixed cold meats and cheeses, which is prepared for the tradition in the easter holidays, in Campania, but that is ever more widespread also in the rest of the d’ Italia, given the delicious flavor. On this occasion, we explain you the recipe for the variant, probably even more greedy, which will enrich even more your holidays table. If you have want to prepare it then, let’s see how to make the casatiello with sausage and broccoli:

the first thing we have to procure all the ingredients to prepare a casatiello for a mold of 24 cm., that is:

    the

  • 10 gr yeast
  • the

  • 200 ml water
  • the

  • 500 grams of flour 0
  • the

  • 80 grams of lard
  • 1 teaspoon salt
  • the

  • pepper q. b.
  • 3 sausages
  • 3 bundles of friarielli
  • the

  • 250 grams of provolone
  • 1 clove garlic
  • 1 red pepper
  • the

  • 2 small eggs
  • the

  • oil q. b.

With all the ingredients ready you can start your preparation by placing the flour in a fountain on a work surface, in the meantime, dissolve yeast in lukewarm water and slowly add this mixture to the center of the flour and begin kneading. When the flour has absorbed all the water, add the lard and add to the mixture, add the salt and pepper. Worked vigorously all the ingredients until obtaining a dough ball is smooth, then let rise the dough for at least an hour. After time, you begin to prepare the filling, cook the sausages in a pot with a little water, then when this evaporates, pour in the white wine and finish cooking. Let cool, then cut into small pieces. Now cook the broccoli dipped in a pot with the lid on until the boil, then drain and sauté in a pan sauté olive oil, garlic and hot pepper, adjusting also salt. Now, with the help of a rolling pin roll out to a thickness of about a cm. (keep aside a piece of dough). On the browse you have all the broccoli and the pieces of sausage, then the cheese, add slices. Then roll the dough very tight, then grease a mould for cakes with lard and put on the roll just realized, unendone the end, then let it rise for a whole night. L’ in the aftermath, created some grooves in the surface and place the clean eggs, and then just keep steady with strapping obtained from the dough, smeared a little with lard, casatiello and bake at 160° for an hour.

 

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