30g fresh yeast
300ml lukewarm water
500g strong white bread flour
1 tsp salt
1 tsp black pepper
50g grated Parmesan cheese
50g grated pecorino cheese
100ml extra virgin olive oil
50g prosciutto piece, cut into small cubes
50g mortadella piece, cut into small cubes
50g salami piece, cut into small cubes
50g provolone (or mature Cheddar) cheese, cut into small cubes
5 hard-boiled eggs, 2 cut into quarters and 3 left whole
Lightly grease a 26cm/10₁⁄₂in ring tin.
Dissolve the yeast in the lukewarm water. Combine the flour, salt, pepper, Parmesan and pecorino on a clean work surface. Add the extra virgin olive oil, then gradually add the yeast mixture, mixing well with your hands to form a dough. Knead for 5 minutes, then cover with a cloth and leave to rest in a warm place for 1 hour, or until doubled in size.
Spread the dough out on a lightly floured work surface into a roughly rectangular shape. Arrange the cured meats, cheese and egg quarters all over. Place the 3 whole eggs on one of the longer sides and carefully roll into a large sausage, pressing gently so the filling doesn’t escape. Carefully place into the prepared ring tin, sealing the 2 sides well together. Cover with a cloth and leave to rest in a warm place for 2 hours, or until doubled in size.
Meanwhile, preheat the oven to 180°C (fan)/200°C/400°F/Gas mark 6.
Bake the Casatiello for 1 hour. Remove from the oven, leave to cool, then turn out of the tin and enjoy warm or cold.