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Italia published by Quadrille.  Photograph: Alastair Hendy
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Pane Casereccio

Rustic Pugliese Bread

Nothing is thrown away in an Italian kitchen. Housewives often create works of art with leftovers! Pane casereccio is made using all sorts of leftovers of cheese and meat which are still good to eat but too tough to slice. You can use any type of hard cheese, from grated Parmesan to pecorino, provolone or scamorza. Oddments of salami, ham or sausages can also be included.

Makes 1 large loaf

25g (1 oz) fresh yeast or 15g (1/2 oz) dried yeast
175ml (6 fl oz) lukewarm water
2 tsp salt
1 tsp coarsely ground black pepper
3 tbsp virgin olive oil
2 eggs, beaten
600g (1 lb 5 oz) doppio zero (00) flour
150g (5 oz) leftover salami, cut into small cubes
150g (5 oz) leftover cheese, cut into small cubes
2 tbsp dried breadcrumbs

Dissolve the yeast in the water in a small bowl, then stir in the salt, pepper, oil and beaten eggs. Put the flour into a large bowl, make a well in the centre and pour in the yeast mixture. Mix well to make a dough. Knead for at least 20 minutes, until smooth and elastic. Sprinkle over the salami and cheese and gently knead them into the dough. With your hands, shape the dough into a longish sausage, then join both ends together to make a ring. Carefully transfer this to a baking tray dusted with the breadcrumbs. Cover and leave in a warm, draught-free place for 20 minutes, until slightly risen.

Preheat oven to 200C, gas mark 6.

Bake the loaf for 35 minutes, until it is golden brown on top and sounds hollow when tapped underneath.


This recipe is from:

  • Antonio Carluccio's Southern Italian Feast
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