Panino Napoletana | Neapolitan Stuffed Sandwich Rolls

This unconventional “sandwich” is a basic avenue meals in Naples. Fairly than consisting of separate bread and fillings, each are cooked collectively in a big roll that’s then lower into particular person panini. It’s a versatile recipe which you can stuff with absolutely anything you want, so it’s a good way to make use of up leftovers and switch them right into a sinfully scrumptious deal with!

The way to Stuff a Panino Napoletano

There are not any arduous and quick guidelines right here, however positively some tips. Sometimes a panino Napoletano will probably be stuffed with a mixture of (at a minimal) chilly cuts and cheeses. The Neapolitan philosophy is certainly “extra is best.” Sliced salami and chopped ham are nice, as is the ever-popular addition of chopped hardboiled eggs. Attempt to incorporate no less than one chopped, agency cheese (keep away from mozzarella, ricotta, or different moist cheeses) and one grated cheese, akin to pecorino or Parmigiano-Reggiano.

It doesn’t matter what you select, be certain so as to add loads as the concept is to actually fill it up!

Watch the Pasta Grammar video:

Makes: About 10 small panini

Cook dinner Time: As much as 5 ½ hours, largely unattended

For this recipe, you’ll need:

• 1 ⅔ cups (190 g) bread flour, plus additional for dusting

• 1 ⅔ cups (190 g) excessive protein flour (no less than 14% protein content material)

• 2 ½ teaspoons (10 g) sugar

• 1 ½ teaspoons (3 g) floor black pepper

• 1 teaspoon (3 g) lively dry yeast

• 3 tablespoons (40 g) lard

• Stuffing elements (see above)

In a big mixing bowl, totally combine the flours, sugar, black pepper and yeast collectively. Add the lard and roughly break it up into the flour by hand. Step by step add about ¾ of the water whereas mixing by hand. When a lot of the flour is dampened, add the salt and the remaining water and proceed to combine. When a tough dough types, switch it onto a clear work floor.

Knead the dough till it turns into clean and uniform. Type it right into a ball, place it again within the mixing bowl, cowl the bowl with plastic wrap and let the dough rise at room temperature till it doubles in measurement—about 3 to 4 hours, relying on the temperature.

Switch the dough onto a frivolously floured floor and mud the highest of the dough with a bit flour as properly. Roll the dough out into a big sq. with a rolling pin. The completed sq. ought to measure about 15×15 inches (38×38 cm). Brush the highest floor of the sq. with overwhelmed egg.

Cowl the complete dough sq. with loads of filling elements (see above for some strategies and tips). Roll the dough up like a carpet to surround the fillings. Minimize the rolled “log” into slices, about 3 inches (7.5 cm) thick. Place the lower items on parchment-lined baking sheets, holding them barely spaced aside, and brush the tops with overwhelmed egg.

Let the panini rise for 45 to 60 minutes at room temperature, uncovered, till they puff up barely. Preheat the oven to 410°F (210°C).

Brush the tops of the panini yet one more time with egg then bake for 15 to twenty minutes, till golden on high. Serve heat.