Just cooked Casatiello, a traditional Italian dish I really love!The recipe is: dough, salami, cheese, lard, and black pepper.It came out a little salty, but it’s still really good!
>>21662117those look like the pepperoni rolls I make except way tastierI like a pizza sauce dip alongsidelink that dough would ya
>>21662120**Ingredients:*** 500 g (about 4 cups) all-purpose flour or bread flour* 10 g (2 tsp) salt* 10 g (2 tsp) sugar* 5 g (1 tsp) black pepper (optional, traditional)* 25 g (2 tbsp) lard or butter (traditional: lard)* 15 g (1 tbsp) fresh yeast or 5 g (1½ tsp) active dry yeast* 250 ml (1 cup) water* A drizzle of olive oil (for greasing)**Instructions:**1. **Activate the yeast:** Dissolve the yeast (and sugar if using dry yeast) in the warm water. Let it sit for about 10 minutes until frothy.2. **Mix the dough:** In a large bowl, combine the flour, salt, and pepper. Add the lard (or butter) and rub it into the flour with your fingers until it looks like coarse crumbs.3. **Add the yeast mixture:** Pour in the yeast mixture and knead until the dough comes together. Continue kneading for about 10 minutes until smooth and elastic.4. **First rise:** Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 2 hours, or until doubled in size.5. **Ready for filling:** Once risen, the dough is ready to be rolled out, filled with diced cured meats and cheeses, shaped, and allowed to rise again before baking.
>>21662120https://memoriediangelina.com/2012/04/08/casatiello-neapolitan-easter-bread/Found english recipee
In the vein of traditional Italian dishes, there's a scene in Boardwalk Empire where the Rosetti family eats what I think is a boiled sheep or lamb's head. Anyone try that these days?
>>21662279No, we eat lamb's head, but not only the head.still some places eat cheese, with worm so maybe in other regions
>>21662279Grilled lamb's head. It's a bit strong but good nonetheless.
>>21662117How do people eat crap like this and stay skinny? Do they just eat a few morsels and call it a day? Why even go through all the effort?Fuck outta here.
>>21662640Bro this is meant for multiple people
>>21662665Point stands.
>>21662640are white people just prone to getting fat as fuck naturally, cuz I'm bukit like a long distance runner, skinny as fuck
>>21662194thanks
>>21662736you prepare it yourself (less fat)you split with multiple peopleyou dont eat like this every day
>>21662640In not sedentary
>>21662377>>21662624Wow you guys actually eat this? Do you pick out the eyeballs like Gyp does? Do you eat the brains and everything? Holy Old World, Batman.
>>21662194 I made the dough It was the toughest dough ever, hard to roll out. But it's so fucking soft out the ovenHalf went to salami stuffed garlic knotsThe other half went to salami pepperoni rolls inspired from here and the pepperoni roll threadI haven't tried the rolls, but the knots are 3 down quickly, best everI used bread flour
>>21662117no egg?
>>21664677Looks so good, I think I’ll make this as a Thanksgiving app.
>>21665696The rolls were even betterI used lard
>>21664206The brain, yes; the eyes, no we also eat things like the heart and guts, bro, they are still meat
>>21664677It’s totally normal! The dough actually tastes really good like that. If you have any left over, you can deep-fry small balls of it to make zeppole they’re a delicious appetizer.I usually cook it a bit more, then leave it on the table covered with a kitchen towel, using the same pan I baked it in to help keep it warm. That way, it stays soft on the inside but nice and crispy on the outside.
>>21664940My family doesn’t add the egg, and I actually prefer it without. Normally, I just use cooked ham it’s less salty and some Galbanino cheese, but this version is really good too.
>>21665696Here in Italy, it’s more of an Easter dish, but these days people make it year-round.>>21666003Lard makes it crunchy, especially the under.
>>21666867I sopped out the grease a little late to get a good crispy bottombut the middle of the rolls were just as soft as the knots>>21666861as tough as the dough was, it didn't get one hole. I thought for sure I'd been had when kneading itI'm glad I didn't mess with the recipe
>>21665696First time stuffing knots. Didn't give it much thought, it just happened
>>21666915Glad it worked out for you. This is a really common recepie here, and im happy that you liked it
>>21666927Honestly, I keep it simple I just put everything into the same dough and roll it out. But is good to experiment
>>21666940Usually I buy frozen dinner roll dough balls and flatten them for small pepperoni rolls, but foods to expensive and ingredient fucked to do that anymorebut yeah the thought never occurred to me to wrap it like a cinnamon roll, until the other thread so I had to check that out
>>21666861>zeppole>The consistency ranges from light and puffy, to bread- or pasta-likewell damn I can't fuck that up
>>21666958bro, you are actually good at cocking, honestly
>>21666956zeppoline picture
>>21666983Bro I haven't had one of these in probably twenty years thank you for reminding me they exist
this thread makes me want to make prosciutto bread
