THE Neapolitan sandwiches they are gods leavened rustic typical exquisite Campania gastronomy; made with a mixture of Flour, water, milk And brewer's yeast than one once leavened ; he comes stretched out, then stuffed with cold cuts, cheeses And hard-boiled eggs; in the end rolled up And sliced into pieces , or i (stuffed sandwiches) that come baked in the oven! Imagine gods very soft morsels from unmistakable savory filling! Good to lose your head! You want prepare them at home? Here is for you Neapolitan sandwiches recipe own like those bought from the best bakeries in Naples!
Like any traditional recipe, they exist different versions and many variations. What I give you today is there Original recipe of the Neapolitan sandwiches from aunt, author of the famous Casatiello and Escarole Pizza! a warranty! It is a rvery simple icetta, which does not involve no difficulty! The dough you can do it by hand, or with thekneader. Time to rise and you can start with the filling. For the stuffing tradition commands it is used Neapolitan salami, cooked ham, provolone And hard-boiled eggs ; of course depending on what you have available, you can use meats and cheeses you have available and that you have to consume, turning your Neapolitan sandwiches into a tasty one empty fridge! Just a few minutes for forming and cooking and they are ready to serve! Excellent hot and smoked, the Neapolitan sandwiches are distinguished by their incredible softness even the day after! For this perfect not only from prepare in advance for Buffet, Parties, Snacks, Quick dinners. But also from to carry for trips out of town And lunch bag!
Discover also:
Milk sandwiches (soft and delicious to be filled as desired with sweet or savory)
Neapolitan sandwiches recipe
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 45 minutes | 55 minutes |
| Quantity for 8 pieces |
|---|
|
For the dough:
For the filling:
|
How to make Neapolitan sandwiches
First of all, prepare the dough by mixing together flour and salt, dry yeast or fresh water diluted in a teaspoon of water. Add the liquids and knead until the mixture is soft and smooth.
Then let it rise until it triples in volume.
Turn over onto a lightly floured work surface. Roll out to a thickness of 5 – 6 mm and stuff with a sprinkling of parmesan, the boiled egg into small pieces, cubes of ham, salami and provolone:
Then roll up the longest part, tight enough and finally seal well to form a sausage.
Finally, slice some pieces at about 10 cm:
Cut gently so as not to let the filling come out and place on a baking sheet lined with parchment paper.
Finally, let it rise for another hour in a dry and warm place. Then brush the surface with butter:
Cook at 180 degrees for about 20 – 25 minutes until they are pretty swollen!
Yours are ready Neapolitan sandwiches
They keep perfectly 3 days well sealed in a cling film
.