Click to Play
Panini Napoletani
Makes 16
Ingredients
Dough
3/4 cup warm milk (or whey, optional)
1 teaspoon dry yeast
1 teaspoon sugar
1 tablespoon Filippo Berio extra virgin olive oil
1/4 cup grated Grana Padano or Parmigiano cheese
1 teaspoon butchers (coarse ground) pepper
1 teaspoon salt
2 1/2 to 2 3/4 cups King Arthur unbleached all purpose flour
1 egg yolk, slightly beaten with 1 tablespoon water
Filling
1/4 pound each thin sliced mixed cheese and salami such as prosciutto, ham, salame, provolone, Montasio or mozzarella
2 hard boiled eggs, chopped
1 cup diced sun dried tomatoes
Directions
Preheat the oven to 375°F.
Pour the milk into a food processor and add the yeast and sugar. Pulse one or two times then add the oil, cheese, pepper, salt and enough of the flour to make a ball of dough that is not sticky.
Place in a bowl, cover and let rise until double in size.
Punch down and roll into an 11 x 16 inch rectangle.
Fill with overlapping slices of the salame, ham, cheese, egg and tomatoes.
With a long edge facing you, roll up like a jellyroll and cut into 1-inch thick slices. Place on a parchment-lined 9 x 13 inch baking pan; you will need two pans. Cover and let rise 30 minutes.
Brush the tops with the beaten egg yolk and sprinkle with salt.
Bake for 25-30 minutes or until nicely browned. Cool on racks.
This recipe is featured on show 2324 - Snacks.
Want More Recipes? See My Latest Book:
Ciao Italia Family Classics
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"
Comments
Leave a comment
There are no comments yet.
Leave a Comment