Casatiello napoletano (stuffed easter bread)
Bread
Armenian cuisine
Made at Easter, the leftovers are perfect for picnics taken on pasquetta, Easter Monday. This is traditionally made in a pan with a hole in the middle called a ruoto. You can use a ring cake tin, tube pan or a plain bundt pan – anything with a hole in a middle. The recipe below makes a large casatiello in an 11-inch (27 cm) ring cake tin. <br /> <br />Lard is more traditional than butter and some make the dough rather like a croissant where layers of the dough are spread with lard, then folded like a book, turned and rolled out—Neapolitan food writer Luciano Pignataro has a recipe (in Italian) for this version on his blog and this recipe is, in part, inspired by that albeit a much simpler version. <br /> <br />Some fill it with even more goodies—in addition to the basic salami, pecorino and provolone cheese, cicioli (fried pork fat), prosciutto, pancetta, mortadella and chopped hard boiled eggs can go in there too.
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