THE Panuozzi are a typical recipe of Neapolitan cuisine: it is a kind of ciabatta bread, cooked in a wood oven and stuffed with ingredients of your choice. The traditional Panuozzo recipe involves the use of mozzarella and sliced ​​tomatoes, cooked ham and aubergines sautéed in a pan; but another classic is certainly the filling with sausage and broccoli. Indulge yourself with the ingredients and amaze your guests! And don’t worry: if you don’t have a wood oven, try cooking them in a classic home oven using this mixture: the result will be very good and very similar to the original!

Preparation

1

Take a large bowl and insert the two types of flour into it and mix well. Also add the fine salt.

2

Put the dry yeast and honey in the bowl (alternatively, the latter can be replaced with malt); mix the ingredients again.

3

At this point, pour in the water at room temperature a little at a time. Continue to mix with a spatula until a fairly homogeneous mixture is obtained.

4

Once the desired consistency is obtained, transfer the dough to a lightly floured work surface with semolina. Start kneading with your hands.

5

Continue to knead for about 5 minutes until the dough is smooth and homogeneous.

6

At this point, transfer the dough into a bowl, cover it and keep it in a warm place for about 2/3 hours to rise.

7

After the time has elapsed, place the leavened dough on a work surface.

8

Form a rectangle from which 4 strips of equal size will then be obtained.

9

Each strip will now have to be folded back on itself.

10

Press each strip of dough with your hands until you reach a thickness of about 1.5 cm and a length of 7/8 cm.

11

Retrieve a pan, line it with parchment paper and place the 4 rolls thus obtained on top of it, keeping them a little spaced apart.

12

Cover the pan with a cloth and let the bread rise for at least half an hour.

13

After the time has elapsed, remove the cloth and prepare the oven for cooking.

14

Place the pan in a static oven preheated to 240 ° and bake for about 20 minutes, or until the surface of the bread is golden.

15

Once the bread is cooked, remove it from the oven and place it on a wire rack to let it cool.

16

Once it has cooled, cut it lengthwise to check if it is cooked inside.

17

The Panuozzi will then be ready to be filled as you wish.

Accessories

• Large bowl
• Table spoon
• Spatula
• Tea towel
• Knife
• Baking tray
• Greaseproof paper
• Gratella

Tips and tricks

• Try to create the Neapolitan Panuozzi filling by filling them with burrata and cherry tomatoes and insert various cold cuts; delicious is also the version with grilled peppers and chicken or with some Meatballs with sauce for an even stronger taste.
• For a vegetarian version we offer a filling with burrata, red onion and olives or chickpea hummus and tofu cubes. For a mouth-watering Panuozzo.
• For the sweet tooth, a sweet version of Panuozzi filled with Nutella will be the one for you!

storage

Panuozzi can be stored for 1/2 days at room temperature.

History

Panuozzo or ‘panozzo’ owes its name to the alteration of the word ‘bread’: it looks like a sort of large sandwich which, once cooked in a wood oven, is cut along the length and stuffed with ingredients you love the most.

Its diffusion started from the area of Lattari Mountains, in the town of Gragnano famous for its durum wheat pasta. The dimensions of the Panuozzi can vary: from the single ones to the extra-large ones, ideal to be eaten in company, with the possibility of choosing even more flavors.