DELIGHTS RUSTIC EASTER COMPOSITION

Neapolitan Casatiello: ingredients and preparation

At the center of the flour (about 500 gr) is to bring about 40 grams of tempered yeast in warm water, salt, pepper, and about 50 grams of lard. He hand-knead the dough vigorously working and then turn it rise in a covered and letting doubled in volume. It then works forming a closed circle in order to introduce 100 grams of lard, 500 gr of salami naples, rustic bacon, Parmesan and Romano cheese. It then wraps the whole tearing the dough and creating a roll to be placed in a round baking pan greased with lard. They fit inside fermandole six raw eggs with cross strips of dough kept aside. Leave to rise for a long time and cook in the oven for about 40 minutes at 175 ° until the surface is golden and crisp.

Neapolitans Taralli with Suet and Pepper: ingredients

flour, water, pork fat (lard), yeast, salt, pepper, peeled almonds.

Gragnano red of the Sorrento Peninsula DOC

Data sheet:

Classification: DOC red

Grapes: Aglianico 30% - 70% Piedirosso

Soil characteristics: sandy

Training system: pergola

Harvest: the second half of October

Production per hectare: 80 quintals

Winemaking: soft pressing and natural fermentation.

Alcoholic degree: 11.5%

Serving temperature: 10 ° C