The Bread Baker’s Apprentice challenge continues this week with Casatiello – I don’t know exactly how to pronounce it, but I do know how to eat it – warm, quickly and often. It is tender, buttery and flavorful and was fun to make.
This bread was really pretty simple to make and even simpler to enjoy. I decided not to fiddle with the formula and ingredients too much at all. I decided to make mini versions as single rolls in paper cups – which made about 30 rolls.
For the special ingredients that I didn’t have on hand, which for me were the salami and cheese, I decided to head to our local Italian grocer and specialty shop @CaputosMarket mainly because when I think of really great ingredients and help, especially if the ingredients I am looking for are European in any way, they are my go-to place.
I was so glad that I went there because, as you may remember from my review of Spark, I have never really tried salami before. I really liked the Creminelli brand and was so excited to find out that they originally got there start there at Caputos in the basement. So, I scored 4oz of the Casalingo salami. Talk about being on a roll with some great customer service at stores lately though! I actually got to do a little taste test of three of the salamis before I decided on the one I got. Then, I needed cheese recommendations, and had already decided I wanted some kind of fontina or something. I tasted three or four cheeses before settling on an aged fontina. They both had really great flavor that worked really well together. Of course, without some help from the guy at Caputo’s, I wouldn’t have known that.