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Casatiello

Ingredients:
+ 800 g flour
+ 50 g yeast
+ 100 g of cheese
+ 100 g provolone
+ 100 g of cheese
+ 80 g parmesan cheese
+ 6 eggs
+ 200 g of lard
+ salt
+ pepper

Directions:

Let rise dissolving yeast with 100 g of flour, 50 g of suet and about 2 liters of water. Stir the mixture with a fork, then cover with a sheet of plastic wrap and let it rest. With the remaining flour, make a fountain and stand in the center yeast, 80 g of lard, salt and pepper; worked well the mixture by adding the warm water needed. Cover and let rise for about 2 hours.
Take the dough, divide a piece of an orange and keep aside. Roll out the remaining thickness of 1 cm, baste generously with lard and sprinkle with a layer of grated cheese. Fold it in half and cover it again with lard and cheese. Repeat this procedure three times, and finally, roll the dough into a ring on itself and arrange in a baking dish greased with lard. Let rise again for about 2 hours.
Thoroughly wash the eggs, dry, and arrange on casatiello with the tip pointing towards the central hole. With the dough kept aside, formed 12 sticks ½ cm diameter and arrange to cross on each egg fixing them well. Put casatiello in a cold oven and turn to 220 degrees. After about 35 minutes, lower the temperature to 180 degrees and cook for another 30 minutes. Remove from the oven and let cool before removing from the mold.

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