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- Number of people: 8 to 10

- Preparation time: 45 minutes

- Resting time : 2h15

- Cooking time : 40 minutes

- Necessary accessories: rosette, stone


- For the dough

500 g oatmeal flour

150 g warm milk

50 g warm water

80 g lard or soft butter

10 g salt

4 g dry baker's yeast

2 tablespoons olive oil

2 eggs

1 tablespoon acacia honey


For the garnish

150 g salami

150 g pecorino cheese

100 g provolone cheese

8 eggs

Preparation of the dough and filling

Mix the warm water and yeast. Add 100 g of flour and the honey, mix to form a dough and leave to rest for 20 minutes.

In the bowl of a food processor fitted with a hook, add the remaining flour, olive oil and salt. Mix in the previous mixture and then add the eggs one by one. Pour in the milk in two batches and knead for about 10 minutes until you have a soft, smooth dough that pulls away from the sides of the bowl. Dice the lard and add it to the dough, season with pepper and continue kneading until the dough becomes very elastic and pulls away from the sides. Cover the dough with a clean cloth and leave to rise in a warm place away from draughts until it doubles in size (about 1 hour).

Meanwhile, cook 4 eggs in a saucepan until hard. Peel them. Set aside. Grate the pecorino and provolone, cut the salami into strips. Set aside.


Deaerate the dough by slightly crushing it with your hands. Cover with a cloth and leave to rise for a further 10 minutes. Roll out the dough into a rectangle (about 40 x 30 cm) on a floured work surface.

Set aside a ball of dough to be used to attach the eggs to the brioche.

Sprinkle the provolone over the pastry rectangle. Cut the hard-boiled eggs into 4 quarters and arrange them in 3 columns. Divide the salami and pecorino. Season with pepper. Loosely roll up the rectangle of dough to form a long sausage. Form a crown and seal the ends with a little water. Place the casatiello in a lightly oiled ovenproof savarin mould.

Form 4 small cavities in the top of the bun and place the remaining eggs in them. Form 8 strips of pastry and place them crosswise on the eggs: add a little water to fix them to the brioche. Cover with a cloth and leave to rise for another 45 minutes.


Heat the Augoust outdoor oven to 180°C with the rosette and the stone. Bake for 40 minutes until the brioche is golden brown. Serve cold.


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