Authentic Panuozzo Napoletano with Eggplant, Ham, and Smoked Scamorza

Panuozzo Napoletano Recipe
Category: Yeast Breads
Yields: 4 servings

Ingredients

Instructions

For the Dough:

1. To begin, prepare the dough for the panuozzo. In a small container, pour the room temperature water and dissolve the fresh yeast in it.
2. In a large bowl, combine the Manitoba flour and the all-purpose flour (00). Mix them together by hand, and gradually add the water, mixing as you pour it in.
3. Once you’ve added half of the water, incorporate the malt into the mixture.
4. Once the dough starts to come together, transfer it to a flat surface and knead it by hand for a few minutes until it becomes smooth.
5. Place the dough back into the bowl, cover it with plastic wrap, and let it rise until doubled in size, which should take about two hours.

For the Filling:

6. While the dough is rising, prepare the filling. Begin by washing and drying the eggplants, then remove their stems and slice them.
7. Heat a little olive oil in a large saucepan over medium-high heat. Add the sliced eggplants and sauté them for about a minute.
8. Lower the heat to medium-low, season with salt, and cover the pan. Let the eggplants cook down for about 30 minutes, stirring occasionally.
9. For the cherry tomatoes, wash them thoroughly, dry them, and cut them into quarters.
10. In a separate pan, heat a splash of olive oil over medium heat, add a clove of garlic, and remove it once it becomes fragrant. Add the chopped tomatoes and cook for about 10 minutes.
11. Once the eggplants are tender, add the tomatoes to the pan and continue cooking for another 5 minutes, uncovered.
12. Season with additional salt and freshly ground black pepper to taste. Stir in the basil, tearing the leaves by hand. Let the mixture cool to room temperature.

Assembling the Panuozzo:

13. By now, the dough should have risen. Remove the plastic wrap and transfer the dough to a semolina-dusted surface.
14. Gently stretch the dough into a large, thick rope-like shape. Divide it into 4 equal portions using a dough scraper or knife.
15. Roll each portion into a rough rectangle, keeping the thickness about 1.5 cm and the width around 7-8 cm.
16. Place the shaped dough pieces on a clean kitchen towel dusted with semolina, leaving some space between them. If necessary, fold the towel slightly to prevent them from sticking together.
17. Lightly dust the tops of the dough pieces with more semolina and cover them with a second clean towel. Let them rest for about 30 minutes in a warm spot, allowing the dough to puff up.

Baking the Panuozzo:

18. Preheat the oven to 240°C (465°F) on static mode.
19. Once the dough has puffed up, transfer the pieces to the oven and bake for about 10-12 minutes until golden and cooked through.
20. Allow the panuozzo to cool completely before cutting.
21. Once cooled, use a serrated knife to slice each piece in half. Fill each one with a generous portion of cooked ham (prosciutto cotto) and smoked scamorza cheese.
22. Serve your delicious Panuozzo Napoletano, and enjoy!

Nutritional Information (Per Serving)
Please note: These values are approximate and can vary based on ingredients and preparation methods.

Tips & Variations

• For a vegetarian version, you can omit the prosciutto and add additional roasted vegetables or a drizzle of olive tapenade.
• For a spicier panuozzo, consider adding chili flakes or a touch of hot sauce to the tomato and eggplant filling.
• To enhance the flavor, let the dough rise slowly overnight in the refrigerator for a deeper taste.

This Panuozzo Napoletano is a perfect meal to enjoy with friends and family, offering a soft, flavorful bread filled with savory vegetables and delicious cheese. Whether you’re enjoying it for lunch, dinner, or a special occasion, this recipe is sure to impress!