This unconventional “sandwich” is a basic avenue meals in Naples. Relatively than consisting of separate bread and fillings, each are cooked collectively in a big roll that’s then reduce into particular person panini. It’s a versatile recipe you can stuff with absolutely anything you want, so it’s an effective way to make use of up leftovers and switch them right into a sinfully scrumptious deal with!
How one can Stuff a Panino Napoletano
There are not any onerous and quick guidelines right here, however positively some tips. Usually a panino Napoletano can be crammed with a mixture of (at a minimal) chilly cuts and cheeses. The Neapolitan philosophy is unquestionably “extra is healthier.” Sliced salami and chopped ham are nice, as is the ever-popular addition of chopped hardboiled eggs. Attempt to incorporate not less than one chopped, agency cheese (keep away from mozzarella, ricotta, or different moist cheeses) and one grated cheese, corresponding to pecorino or Parmigiano-Reggiano.
It doesn’t matter what you select, be sure so as to add loads as the concept is to essentially 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 have to:
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1 ⅔ cups (190 g) bread flour, plus additional for dusting
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1 ⅔ cups (190 g) excessive protein flour (not less than 14% protein content material)
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2 ½ teaspoons (10 g) sugar
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1 ½ teaspoons (3 g) floor black pepper
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1 teaspoon (3 g) lively dry yeast
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3 tablespoons (40 g) lard
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200 milliliters water
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2 teaspoons (10 g) salt
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1 egg, overwhelmed
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Stuffing substances (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. Progressively 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 varieties, switch it onto a clear work floor.
Knead the dough till it turns into easy and uniform. Kind 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 dimension—about 3 to 4 hours, relying on the temperature.
Switch the dough onto a flippantly floured floor and dirt the highest of the dough with just a little flour as nicely. 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 your entire dough sq. with loads of filling substances (see above for some recommendations 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. Place the reduce items on parchment-lined baking sheets, preserving 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 another time with egg then bake for 15 to twenty minutes, till golden on prime. Serve heat.
