Salami Prosciutto and Provolone Casatiello by Winning Appliances

“This Salami Prosciutto and Provolone Casatiello recipe is a take on the traditional Neapolitan savoury Italian Easter Bread. This recipe swaps out the lard, for butter, and eggs for heirloom tomatoes. Delicious eaten warm, or cold the next day”. – Winning Appliances

Recipe writer: Chloe Skipp 

Retester: Nadia Fonoff

FEATURED APPLIANCES: 

RatingDifficultyIntermediate

Prep Time20 minsCook Time35 minsTotal Time55 mins

 1 cup (250ml) lukewarm water
 2 tsp dry yeast (7g sachet)
 ½ tsp castor sugar
 2 ⅓ cups (350g) 00 flour
 60g butter, softened
 2 tsp sea salt flakes
 150g provolone dolce, diced
 100g sliced prosciutto, roughly chopped
 100g salami, casing removed, diced
 4 baby heirloom tomatoes

1

Mix water, yeast and sugar in the bowl of an electric mixer and set aside for 5 minutes or until foamy.

2

Using the dough hook, turn on medium-low speed and mix the yeast mixture with flour and butter for 2 minutes.

3

Add salt and mix for a further 8 minutes or until smooth. Transfer dough to a slightly greased mixing bowl and place in the steam oven to ‘steam function’, set at 30°C for 45 minutes.

4

Grease a 23cm bundt pan. Turn dough out onto a lightly floured surface| and pinch off 80g of dough; reserve.

5

Gently knock back the remaining dough and press into a rectangle. Scatter with cheese, prosciutto and salami, and roll into a log around 30cm long, ensuring the ingredients are enclosed fully.

6

Place dough into the prepared pan, joining and pinching the ends to make a complete circle. Place tomatoes, diagonally across from each other to form a cross pattern.

7

Roll the reserved dough into 8 small logs and cross 2 pieces, overlapping, to make a cross on top of each tomato. Return to the steam oven, set at 30°C and prove for 45 minutes.

8

Preheat the oven on fan forced, set at 180°C, with low steam. Place in the oven and cook for 35 minutes until golden brown; set aside to cool slightly. Turn out onto a cooling rack. Serve warm or at room temperature.

Recipe Notes 

  • This recipe comes from Naples, Italy and is traditionally eaten around Easter time. 
  • This recipe is traditionally made with hard boiled eggs instead of tomatoes.
  • The recipe tastes even better the next day cold from the fridge.

Appliance Notes

  • Adding steam to the cavity of the oven gives a beautiful golden crust on your bread and moist centre in the bread.

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Ingredients

 1 cup (250ml) lukewarm water
 2 tsp dry yeast (7g sachet)
 ½ tsp castor sugar
 2 ⅓ cups (350g) 00 flour
 60g butter, softened
 2 tsp sea salt flakes
 150g provolone dolce, diced
 100g sliced prosciutto, roughly chopped
 100g salami, casing removed, diced
 4 baby heirloom tomatoes

Directions

1

Mix water, yeast and sugar in the bowl of an electric mixer and set aside for 5 minutes or until foamy.

2

Using the dough hook, turn on medium-low speed and mix the yeast mixture with flour and butter for 2 minutes.

3

Add salt and mix for a further 8 minutes or until smooth. Transfer dough to a slightly greased mixing bowl and place in the steam oven to ‘steam function’, set at 30°C for 45 minutes.

4

Grease a 23cm bundt pan. Turn dough out onto a lightly floured surface| and pinch off 80g of dough; reserve.

5

Gently knock back the remaining dough and press into a rectangle. Scatter with cheese, prosciutto and salami, and roll into a log around 30cm long, ensuring the ingredients are enclosed fully.

6

Place dough into the prepared pan, joining and pinching the ends to make a complete circle. Place tomatoes, diagonally across from each other to form a cross pattern.

7

Roll the reserved dough into 8 small logs and cross 2 pieces, overlapping, to make a cross on top of each tomato. Return to the steam oven, set at 30°C and prove for 45 minutes.

8

Preheat the oven on fan forced, set at 180°C, with low steam. Place in the oven and cook for 35 minutes until golden brown; set aside to cool slightly. Turn out onto a cooling rack. Serve warm or at room temperature.

Salami Prosciutto and Provolone Casatiello by Winning Appliances

To find more recipes plus tonnes of culinary and home design inspiration, visit your local Winning Appliances showroom for a copy of the latest Senses Culinary & Design Guide, or download a PDF version here!

Check out this Easter pastry basket by Ed Halmagyi too!

Salami Prosciutto and Provolone Casatiello
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