Here is the easy recipe for panuozzo, a typical dish of Campania cuisine and which is made with the real pizza dough.
Panuozzo di Gragnano is a typical product, a regional recipe which, however, has not yet met with much success outside Campania. The original recipe calls for it to be made with pizza dough and cooked in a wood oven. To bake it at home and, therefore, in the common oven, it is better to create the dough of a common ciabatta bread . For this reason, today it is called panuozzo with peasant bread, or created with poor components. Also known as panozzo, this street food product is stuffed with genuine ingredients. The traditional filling includes mozzarella, tomato, cold cuts and many vegetables. You can, however, customize it with anything you prefer.
Preparation of the recipe for the panuozzo
- In a small bowl, pour the water. Add the yeast and let it melt , stirring.
- Combine the 00 flour and the Manitoba flour in a large bowl.
- Add 1/3 of the water (with yeast) and mix with your hands.
- Stir in the barley malt and 1/3 more water.
- Add a pinch of salt and the last part of the remaining water.
- Knead with your hands and then transfer it to a floured work surface with semolina.
- Put the smooth and homogeneous dough in a bowl, cover with cling film and let it rise for 2 hours , until it doubles in volume.
- After this time, flour the work surface. Take the dough and, with a rolling pin, roll it out to obtain a square sheet.
- With a tarot, make 4 rectangles . Flatten each of them with a rolling pin, to obtain sheets with a thickness of about 1.5 cm and a width of about 7 cm. The length you choose.
- Arrange them on a floured cloth with semolina, curling the fabric between one and the other (to keep them spaced). Dust the surface with flour and cover with another cloth.
- Let it sit for 30 minutes .
- Next, cover a baking sheet with parchment paper and arrange them on top.
- Bake in a preheated static oven at 240 ° C for 10 minutes .
- Once cooked, let it cool, cut each in two halves (like a normal sandwich) and stuffed with mozzarella, sliced tomatoes, cooked ham and stewed vegetables.
- Put each stuffed panuozzo back on the pan and put it back in the oven for a few minutes, to mix all the filling. That way, it’s ready.
Ideas for stuffing the Neapolitan panuozzo
After understanding how panuozzo is made, let’s move on to ideas about how to stuff it. The basic recipe includes a filling with mozzarella and red tomato, cut into slices and accompanied by cooked ham and stewed aubergines. To suit various tastes, you can make changes and use burrata and cherry tomatoes. Instead of cooked, indulge yourself with various cold cuts, such as a good raw ham, and add all the vegetables you love. For an even more typical panozzo, you can stuff it with sausage and broccoli. The version with grilled chicken and peppers is also very tasty.
The stuffed panuozzo should be consumed at the moment. You can, on the other hand, keep the bread after baking it for 1-2 days , at room temperature. To preserve the raw dough , keep it in the fridge for up to 12 hours , remembering to use a smaller amount of yeast to create it.
Discover all the secrets for a perfect pizza dough .
Riproduzione riservata © - WT
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