The Neapolitan Pagnottielli are another classic of Neapolitan tradition. These rolls are rustic, very soft and stuffed with cured meats, cheeses and eggs that you can, of course, adapt to your taste. I recommend cooked ham, salami and pancetta for the meats, and Emmental and Pecorino for the cheeses.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups flour
- 1 1/4 cups water
- 1 tsp fresh baker's yeast ((about 5 g))
- 1 2/3 tsp salt ((about 10 g))
- 1 tbsp extra virgin olive oil
- 1 tsp sugar
- 11 oz mixed cured meats ((cooked ham, salami, pancetta))
- 7 oz cheeses (Emmental and Pecorino)
- 6 eggs (hard-boiled)
- to taste black pepper
- 1 egg yolk
Tools
- Pastry brush
- Baking tray
- Parchment paper
Steps
In a bowl, mix the water, the yeast, the oil and the sugar, making sure the yeast is completely dissolved.
Next, add the flour and then the salt, starting to combine the ingredients with a wooden spoon.
When the liquids are absorbed, transfer to a floured work surface and knead until you obtain a smooth dough ball.
Let it rise in a covered bowl for the time you have available (I let them rise about 8–10 hours).
Cook the eggs in plenty of water and peel them once they have cooled.
Meanwhile, cut the cured meats and cheeses into cubes. Once the dough has finished rising, divide it into 6 pieces and fill each piece (flattening it roughly with your hands) first with the meats and cheeses, the pepper and then with a whole hard-boiled egg.
Fold the edges of each dough piece toward the center and seal.
Place the Neapolitan Pagnottielli on a baking tray lined with parchment paper, brush with the egg yolk and bake in a fan oven at 356°F (approx. 180°C) for about 20–25 minutes.
Serve warm and…
Enjoy your meal, Maky!
Storing the Neapolitan Pagnottielli is simple: keep them in an airtight container. They can obviously be kept until the next day but no longer, otherwise the dough will become dry and no longer soft.
