Today in our column on Neapolitan cuisine we present the traditional recipe of the Neapolitan sandwich, a goodness for the palate!
The Neapolitan sandwich, also called "pagniuttiello", It's actually a soft rustic rolled up very similar to the Neapolitan tortano. It is prepared with the suet and is filled with hard-boiled eggs, cured meats and cheeses.
You can really find it in all takeaways of the city and a single sandwich, as well as being delicious, replaces a more substantial lunch!
Really simple and quick to prepare.. as well as to consume!
Ingredients (for 10 sandwiches)
- 500 grams of flour
- 125 ml of warm water
- 150 gr of lard / suet
- 125 ml of milk
- 1 beer yeast dough
- 1 pinch of sugar
- 300 gr of cold cuts (salami, pancetta, cicoli)
- 200 gr of provolone (optional)
- 3 boiled eggs
- Abundant pepper
- Salt to taste
Preparation
Place the flour fountain on a worktop. Add salt. Separately melt the yeast dough in lukewarm water with a pinch of sugar.
Place the water and milk gradually in the middle of the flour and you work with your hands incorporating them.
Proceed with the salt and the suet and mix for at least 10 minutes until a homogeneous mixture is obtained.
Put in a terrine covered with a tea towel and leave bump up for at least a couple of hours until the dough is doubled.
Roll it out on a plane obtaining an almost rectangular and distributed shape cold cuts, eggs and provolone (if you also prefer Parmesan) and a handful of pepper.
Roll up the stuffed dough and cut the sandwiches maintaining a thickness of about 5 cm. Arrange on a baking sheet lined with parchment paper and let them rise for at least another hour.
Brush the sandwiches with milk and cook in preheated oven at 180 / 190 ° for about 20-25 minutes, until they are golden.
Let the Neapolitan bread rolls warm up enjoy.
