Panino Napoletana | Neapolitan Filled Sandwich Rolls

This unconventional “sandwich” is a vintage boulevard meals in Naples. Quite than consisting of separate bread and fillings, each are cooked in combination in a big roll this is then reduce into particular person panini. It’s a versatile recipe that you’ll stuff with absolutely anything you favor, so it’s an effective way to make use of up leftovers and switch them right into a sinfully scrumptious deal with!

Methods to Stuff a Panino Napoletano

There are not any arduous and speedy laws right here, however without a doubt some tips. In most cases a panino Napoletano might be stuffed with a mixture of (at a minimal) chilly cuts and cheeses. The Neapolitan philosophy is without a doubt “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, company cheese (steer clear of mozzarella, ricotta, or different rainy cheeses) and one grated cheese, reminiscent of pecorino or Parmigiano-Reggiano.

It doesn’t matter what you select, remember to upload masses as the speculation is to in reality fill it up!

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Makes: About 10 small panini

Prepare dinner Time: As much as 5 ½ hours, in large part unattended

For this recipe, you’ll want:

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

• 1 ⅔ cups (190 g) prime 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 components (see above)

In a big blending bowl, totally combine the flours, sugar, black pepper and yeast in combination. Upload the lard and more or less smash it up into the flour via hand. Steadily upload about ¾ of the water whilst blending via hand. When lots of the flour is dampened, upload the salt and the remainder water and proceed to combine. When a coarse dough paperwork, switch it onto a blank paintings floor.

Knead the dough till it turns into clean and uniform. Shape it right into a ball, position it again within the blending bowl, duvet the bowl with plastic wrap and let the dough upward push at room temperature till it doubles in dimension—about 3 to 4 hours, relying at the temperature.

Switch the dough onto a evenly floured floor and dirt the highest of the dough with slightly flour as neatly. Roll the dough out into a big sq. with a rolling pin. The completed sq. must measure about 15×15 inches (38×38 cm). Brush the highest floor of the sq. with overwhelmed egg.

Quilt all the dough sq. with a number of filling components (see above for some ideas and tips). Roll the dough up like a carpet to surround the fillings. Reduce the rolled “log” into slices, about 3 inches (7.5 cm) thick. Position the reduce items on parchment-lined baking sheets, preserving them reasonably spaced aside, and brush the tops with overwhelmed egg.

Let the panini upward push for 45 to 60 mins at room temperature, exposed, till they self-praise reasonably. 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 mins, till golden on best. Serve heat.