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Casatiello is based on a bread dough enriched with cheese (usually smoked scamorza, but also pecorino and some Parmesan can be used), [3] [9] lard, ciccioli and other cured meats. [ 10 ] [ 11 ] The dough is worked into the shape of a doughnut, placed in a mould and left to rise for a long time, at least 12 hours; if made with quick leaven ...
Stromboli is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough.
Hard dough bread, also called hardo bread, is a Jamaican bread [1] similar to the Pullman loaf or pain de mie, although hard dough bread tends to be sweeter. The dough consists of flour, water, yeast, salt and sugar. Additional ingredients such as treacle, molasses, and vegetable shortening can be used. [2]
1. Muffuletta. Region: New Orleans . This big, round, sesame seed-studded sandwich came from NOLA’s Sicilian immigrants. Head to Cochon Butcher for layers of mortadella, salami, ham, provolone ...
The main Easter dishes are the casatiello or tortano, a salty pie made with bread dough stuffed with various types of salami and cheese, also used the day after Easter for outdoor lunches. Typical of Easter lunches and dinners is the fellata , a banquet of salami and capocollo and salty ricotta .
Soppressata: This dry, hard salami should be nestled by the hard cheeses on your board for easy slicing. Pair it with a buttery, mild cheese like Havarti that will let the spiced meat shine.
3 meats in different varieties like dry-cured salami, cured ham (prosciutto), and pâté 3 cheeses in different categories like soft (brie, camembert) and semi-firm or hard (gouda, manchego)
Traditionally made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. [5]