Cook with Enzo

Panini Napoletani


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


  1. In a large bowl, crumble the brewer's yeast into the water. Mix with your hands until dissolved.
  2. Add salt and flour to the mixture. Knead the dough by hand until the flour is fully absorbed.
  3. Transfer the dough onto a surface, add lard, and knead until you obtain a homogeneous mixture.
  4. 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.
  5. Meanwhile, prepare the filling. Place the eggs in a saucepan, cover them with water, and boil for 9 minutes after reaching a boil.
  6. Dice the salami, mortadella or pork cracklings, and cheese. Once the eggs are cooked, cool them under running water, peel, and slice.
  7. Add the diced salami, mortadella or pork cracklings, and cheese to the sliced eggs. Mix well.
  8. Once the dough has doubled in volume, transfer it to a lightly floured surface. Roll it out into a large rectangle.
  9. Spread the filling evenly over the dough. Roll it up from the shorter side.
  10. Seal the ends well with your fingers. Transfer it to a baking sheet lined with parchment paper and cut it into 12 equal pieces.
  11. Beat an egg yolk and use it to brush the tops of the Neapolitan panini.
  12. Bake in a preheated static oven at 160°C (320°F) for approximately 50 minutes.
  13. Remove from the oven and let them cool slightly before serving. Enjoy your Neapolitan Panini!