The Neapolitan rolls are not just simple rolls, but true delights that tell the story and flavors of Naples, a city whose cuisine always knows how to win the heart (and the palate). Whether it’s a snack with friends, a tasty aperitif, or a casual dinner, these rolls are always the right choice. They are made from a soft cloud of leavened dough based on lard, with a slightly golden and crunchy crust and a rich, flavorful filling of mixed cured meats and cheeses: Naples salami, pancetta, cicoli, provolone, grated cheeses and a touch of pepper that gives everything an extra kick. They are easy to make — you don’t need to be an expert chef to prepare these masterpieces; just a bit of patience and you’re set. Once baked, you’ll have an aroma that fills the whole house and an unmatched deliciousness. And if you have a leftover roll, well, know that it’s always a pleasure to enjoy it the next day! Below, let’s see together what you need to make these fantastic Neapolitan rolls:
Other homemade rolls recipes:
- Difficulty: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 3/4 cups type 0 flour (all-purpose flour)
- 2/3 cup water
- 2/3 cup milk
- 2 tsp sugar
- 4 tbsp lard (+ extra for the filling)
- 0.4 oz fresh brewer's yeast
- 2 1/2 tsp salt
- 9 oz mixed cured meats (Naples salami, pancetta, cicoli)
- 5.3 oz provolone (or another firm cheese)
- 2.1 oz grated cheese (half Parmesan and half Pecorino)
- to taste pepper
- 1 egg yolk + 1 tbsp milk
Steps
Dissolve the fresh brewer’s yeast in the lukewarm water together with the sugar.
In a large bowl, place the flour, then add the milk and the water with the dissolved yeast.
Add the lard little by little and finally the salt, kneading the dough vigorously until you obtain a smooth, elastic and soft dough, but not sticky.
Cover and let rise in a warm place until doubled in volume, about 2–3 hours.
Meanwhile prepare the filling. Cut the salami, pancetta, cicoli and provolone into cubes. When the dough has risen well, roll it out on a work surface into a rectangle about 3/8–5/8 inch thick (about 1–1.5 cm).
Gently rub a little lard over the entire surface of the sheet, then evenly distribute the cubes of cured meats and cheese. Finish with a generous sprinkle of grated cheeses and a grind of pepper to taste.
Roll up and cut into equal portions to form the rolls. Place them on a baking tray lined with parchment paper as you go and brush them with the egg yolk beaten with a little milk.
Let them rest until they have puffed up (about one hour). Then preheat the oven to 392°F and bake for about 20 minutes.
Remove from the oven, let cool slightly and enjoy the Neapolitan rolls while still warm.
Bon appétit and… see you with the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
