INGREDIENTS
For 12 Panini:
For the Filling:
For Brushing:
PREPARATION
HOW TO MAKE NEAPOLITAN PANINI:
For 12 Panini:
- 500g All-Purpose Flour (Type 00)
- 325g Water
- 1g Fresh Brewer's Yeast
- 50g Lard
- 20g Fine Salt
- 1g Black Pepper
For the Filling:
- 100g Whole Piece Neapolitan Salami
- 150g Mixed Cheeses
- 5 Hard-Boiled Eggs
- 50g Pecorino Romano Cheese
- 100g Pork Cracklings or Mortadella
For Brushing:
- 1 Egg Yolk
PREPARATION
HOW TO MAKE NEAPOLITAN PANINI:
- In a large bowl, crumble the brewer's yeast into the water. Mix with your hands until dissolved.
- Add salt and flour to the mixture. Knead the dough by hand until the flour is fully absorbed.
- Transfer the dough onto a surface, add lard, and knead until you obtain a homogeneous mixture.
- Form a ball and place it in a bowl, covering it with plastic wrap. Let it rise for 24 hours or until it doubles in size.
- Meanwhile, prepare the filling. Place the eggs in a saucepan, cover them with water, and boil for 9 minutes after reaching a boil.
- Dice the salami, mortadella or pork cracklings, and cheese. Once the eggs are cooked, cool them under running water, peel, and slice.
- Add the diced salami, mortadella or pork cracklings, and cheese to the sliced eggs. Mix well.
- Once the dough has doubled in volume, transfer it to a lightly floured surface. Roll it out into a large rectangle.
- Spread the filling evenly over the dough. Roll it up from the shorter side.
- Seal the ends well with your fingers. Transfer it to a baking sheet lined with parchment paper and cut it into 12 equal pieces.
- Beat an egg yolk and use it to brush the tops of the Neapolitan panini.
- Bake in a preheated static oven at 160°C (320°F) for approximately 50 minutes.
- Remove from the oven and let them cool slightly before serving. Enjoy your Neapolitan Panini!