Neapolitan sandwiches Quick and easy recipe
Neapolitan sandwiches : they are found in all bars and takeaways, it is the salty snack par excellence in these parts, it is very similar to pagnuttiell (tr. loaves) that are prepared at Easter and are generally eaten on Easter Monday during traditional outings.
Ingredients for 10 sandwiches
- 1/2 kg of flour 00
- 1/2 stick of yeast
- water about 300 ml
- 1/2 teaspoon of salt
- 200 gr of salami
- 100 gr of cicoli (or cooked ham)
- 200 gr of pecorino romano
- 50 gr of Parigiano Reggiano
- butter or lard
- 2 hard-boiled eggs
- 1 beaten egg or extra virgin olive oil
How to make Neapolitan sandwiches
Prepare the dough of the Neapolitan sandwiches by putting the flour on a pastry board, crumble the yeast with water at room temperature, begin to knead and add the salt, when the kneaded dough is smooth put it in a salad bowl and cover it with a clean cloth , after an hour take the dough and knead it just again closing with 4 folds put the closing points under and let it rest and rise for another 2 (until its volume has doubled).
roll out the dough on a sheet of parchment paper giving it a rectangular shape half a centimeter thick, spread the teaspoon of lard or butter (if you use cicoli you can also avoid putting lard or butter), arrange all the ingredients of the filling uniformly all cut into small cubes (salami, cicoli or cooked ham, cheese, hard-boiled eggs cut into pieces) peppered and finally a grated parmesan, for Neapolitan sandwiches it is essential.
Wrap the dough on itself with the help of the paper oven below
cut the rolls approximately 3 fingers wide. Arrange the Neapolitan sandwiches on a baking sheet with parchment paper, brush them with oil or with beaten egg,
Bake for 30 minutes in a preheated oven at 200 °.
Remove from the oven and yours are ready Neapolitan sandwiches enjoy your meal! The next day they are even better, even cold.
WINE PAIRING: Piedirosso Sannio DOC
In this blog for wine pairings I have consulted the site most of the time:
Enjoy your meal!