CIAMBELLONE/CASATIELLO VEGETARIANO PASQUALE | RICETTA FACILE E VELOCE

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with added health benefits.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often more affordable.

candied fruit

🥗Healthier: dried fruit

💰Cheaper: fresh fruit

Dried fruit is lower in sugar and can be cheaper depending on the season.

Sift 300 g of flour 0 into a bowl.

Add 300 g of re-milled semolina to the sifted flour and mix well.

Dissolve 7 g of dry brewer's yeast in 400 ml of water with 1 spoonful of sugar and add it to the flour mixture.

Pour in 80 ml of oil and mix the dough with hands on a lightly oiled pastry board.

Add 10 g of salt to the dough and continue mixing.

Place the dough in a bowl covered with cling film to rise until it doubles in volume.

Once risen, place a little flour on the pastry board and pour the dough out.

Remove a piece of dough for the strips on top and divide the remaining dough into three equal strips, lengthening and widening each strip.

Prepare the filling by mixing 100 g of walnuts, 150 g of pecorino cheese cut into pieces, and 100 g of green olives.

Place the filling in the center of each strip of dough.

Close the flaps of the dough over the filling and arrange them well, adding a little flour as needed.

Braid the strips together and close them in a circle, placing them on a baking tray.

Wash 5 eggs and place them in the dough arrangement.

Let the dough rise for 1-2 hours until it has doubled in size again.

Preheat the oven to 200°C (static).

Bake the dough for 30 minutes until golden and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens