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X Italian Breads and Pizzas
Casatiella (Savory doughnut-shaped pizza stuffed with hard-boiled eggs, flavored with pepper)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Talisman Italian Cook Book" by Ada Boni, translated by Matilde Pei (1950)

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For dough
1 recipe bread dough for pizza

For filling
4 tablespoons leaf lard
1 teaspoon freshly ground pepper
4 hard cooked eggs

For top of dough
1/4 teaspoon salt
2 tablespoons butter or oil


Add leaf lard and pepper to bread dough and mix thoroughly.

Form dough into large doughnut shape and make 8 holes, at regular intervals, all around the surface.

In each hole place half of a hard cooked egg, close hole, brush with butter or oil, sprinkle with salt and bake on greased pie plate in moderate oven (350 degrees F.) 45 minutes.

Serves 4.


The recipe in this entry was taken from "The Talisman Italian Cook Book" by Ada Boni, translated and augmented by Matilde Pei. The original cook book, an Italian classic, was published in 1929 in Italy. The translation was published in 1950....The translation was published in 1950.... Mary Melfi.

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