The Neapolitan saltimbocca are a traditional typical recipe: delicious pizza bread rolls with a flattened and elongated shape, little crumb, and a crispy surface. The recipe to prepare the Neapolitan saltimbocca is very simple and requires little time. You can fill them as you prefer and use them cut into small portions for buffets and appetizers. Let’s go to the kitchen to prepare the Neapolitan saltimbocca.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 saltimbocca
- Cooking methods: Oven
- Cuisine: Italian Regional
- Seasonality: All seasons
Ingredients
- 3 3/4 cups flour
- 1 1/4 cups water
- 2 tsp salt
- 0.3 oz fresh yeast
Tools
- 2 Bowls
- 1 Reusable fabric lid
- 1 Mixer Kitchen Aid Artisan
- 2 Baking trays
- 2 Reusable parchment paper sheets
Steps
In a small bowl, dissolve the yeast in a little room temperature water taken from the total. Pour the rest of the water into the mixer bowl, add the flour, dissolved yeast, and start kneading, then add the salt. Work well with the hook until you get a smooth and homogeneous dough. Transfer it into a lightly floured bowl, cover, and let it rise until it doubles. Depending on the room temperature and the season, it will take 2 to 4 hours. After the resting time, weigh the dough and divide it into six equal parts. First form balls and then elongated and flattened loaves. Place the loaves on two baking trays lined with parchment paper, sprinkle them with a little flour, and let them rise covered for about thirty minutes. Bake the saltimbocca in a preheated oven at 428°F for about 15 minutes. Let them cool, then cut them in half and fill them as desired.
Notes
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Saltimbocca or panuozzo? They differ in size because saltimbocca is smaller and less puffy, and compared to the panuozzo, which is baked again after being stuffed and becomes crunchy, the saltimbocca is eaten soft.
