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Casatiello intortanato by Alessandra

Alessandra happily welcomes us to her kitchen ready to share the secrets of the recipes!!

The Casatiello is a typical Easter dish. At Ale’s house becomes "intortanato" because she, generous as she is, just does not give up hard-boiled eggs (a typical ingredient of the tortano) in the dough!

The dough rest for about an hour. At this point the waltz of "condiment". Ale roll out the dough on a floured work surface, form a rectangle with the tip of fingers, smear on the suet pastry, then the grated cheese, alternating cheese and Parmesan cheese, then the pepper. At this point, proceed with the folds closing the rectangle and the paste is ready to be stretched again. Repeats the process of condiment twice more.
The paste has already taken a different texture and scent. Ale lays it again on the table, cuts the edges (which will use to decorate the eggs put on casatiello) and meanwhile she tells us how to choose the padding. She prefers sausage and bacon. For cheese, provolone a bit spicy. But she confesses that she does without two types of cheese for the creaminess of her casatiello. Finally, two hard-boiled eggs cut into pieces. Ale distributes everything on the rectangle of dough, rolled it, closes good and then puts it in a donut of about 28 cm, strictly greased with lard. The eggs are washed and dried and put in the four grooves which she has prepared on the roll and decorate with crosses of pasta. At this point casatiello must grow for at least 8 hours! Bake at 180 degrees for one hour. Let it cool for at least an hour!
For the dough::
+  600g og flour 00
+  400g of water
+  2 cubes of yeast (50 g)
+  50 grams of lard
For the condiment:
+  150g of lard
+  50g of grated pecorino romano
+  50g of grated Parmesan cheese
+  pepper to taste
For the filling:
+  300 g of sausage, bacon and sausage diced
+  100g of provolone a bit spicy
+  2 cheeses
+  2 hard boiled eggs cut into piecesi
+  4 eggs (shelled and raw vegetables for garnish))

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