Neapolitan sandwiches
Presentation
If you want to discover the true heart of Italian street food, you absolutely must try Neapolitan panini. Imagine a soft, homemade dough, stuffed with a rich filling of flavorful cured meats, melted cheese, and a fragrant golden crust. Every bite is a journey straight to the most authentic alleys of Naples. No matter where you are in the world today, I'll guide you step by step to replicate this rustic masterpiece in your own kitchen. Put on your apron and get ready to fall in love with the true Campania tradition!
Ingredients:
- 250g of type 0 flour
- 150g of milk
- 15g of lard
- 5g of yeast
- half a teaspoon of sugar
- 6g of salt
- 60g of cooked ham
- 75g of salami (Neapolitan)
- 80g of spicy provolone
- 30g of pecorino romano
- egg yolk and milk as needed
Preparation:
Dissolve the yeast and sugar in the room-temperature milk and pour it into the bowl with the flour. Knead 1 with a spoon for about 1 minute, 2 add the salt. Continue kneading with your hands until there are no more residues, then stretch the dough out 3 little, add the lard, and begin kneading with your hands until the lard is completely absorbed and the dough is smooth.
4 Let the dough rise for 2 hours in the bowl covered with plastic wrap, placing it in the oven with the light on. Meanwhile, 5 Cut the salami into 1cm cubes and 6 Do the same with the provola.
7 Chop the hard-boiled eggs and, after two hours, 8 begin to roll out the dough with a rolling pin. It should be about 35 centimeters high and 2-3 millimeters thick. 9 Spread the salami, chopped ham, provola, grated pecorino, and hard-boiled egg over the rolled out dough.
10 Roll up the filled dough starting from the bottom. Then, transfer the roll to a baking sheet lined with parchment paper 11 cut it into slices about 4 centimeters wide. Separate and arrange the slices on the baking sheet and 12 the surface with egg yolk and 50% milk. Bake in a preheated oven at 180°C for 35 minutes until golden brown.
Advise
- Fats : if you want, you can replace the lard with butter.
- Storage : you can keep them in the refrigerator for 2-3 days or put them in the freezer, tightly closed.
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