Name: Home-Style Bread (Pane Casereccio o Rustico)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: plenty of freshly ground black pepper; 125 g (4½ oz) smoked mozzarella cheese, coarsely grated; 85 g (3 oz) provolone cheese, coarsely grated; 100 g (3½ oz) pecorino cheese, coarsely grated; 1 extra, also beaten, to glaze; 40 g (1½ oz) fresh bread yeast (or the equivalent dried), dissolved in 75 ml (2½ fl oz) warm water; 5 medium eggs, beaten, plus; 55 g (2 oz) pancetta, cut into cubes; 700 g(1 lb 9 oz) ‘00’ flour; 100 g (3½ oz) Neapolitan hot sausage, cut into cubes; 55 g (2 oz) Parmesan, freshly grated; 1 tsp salt; 150 g (5½ oz) lard, melted, or 150 ml (5 fl oz) extra virgin olive oil

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘The direct translation of this would be home-style or rustic bread. Its origins are in Puglia, Calabria and Campania, where the wives would prepare something wholesome, often using leftovers, to give to their farmer husbands when they came home after working on the land. The lard imparts a very special taste, but you can use olive oil instead.’