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Panuozzo napoletano with sausage and broccoli rabe

Panuozzo napoletano is a truly delicious example of street food from Campania, Italy. The best way to appreciate it is filled with sausage, broccoli rabe and some smoked scamorza cheese. You will love it!
Prep Time20 mins
Cook Time10 mins
Resting plus double leavening6 hrs 30 mins
Total Time6 hrs 30 mins
Course: Main Course
Cuisine: Italian, Naples, Regional
Keyword: Campania, Regional, street food, tasty
Servings: 3 people
Calories: 850kcal
Author: Roberto
Cost: $4

Equipment

  • a bowl
  • a spoon
  • a whisk
  • an oven tray

Ingredients

  • 390 gr '00' flour or general purpose flour (not too strong)
  • 255 gr water 65% hydration
  • 1.5 gr fresh beer yeast or 0.5 dried one (my choice)
  • 9 gr salt
  • 6 gr EVO oil
  • q.s. durum wheat flour Used not to make the dough stick, it is not used in the recipe.
  • 500 gr sausage (for the filling)
  • 200 gr smoked scamorza (for the filling)
  • 1 bunch broccoli rabe (for the filling)

Instructions

  • Please consider that ingredients are for 3 people. We start pouring the water into a bowl and adding the yeast.
    Panuozzo napoletano - water and yeast
  • Start adding the flour, 2-3 spoons at a time. Use a whisk to mix it, so that it will be easy not to create clumps.
    Panuozzo napoletano - flour with the wisk
  • When you get a certain consistency, add the salt and keep mixing with the whisk.
    Panuozzo napoletano - salt
  • Then add the EVO and mix it. Keep on mixing with the whisk until you can, then use a spoon, until there are 3-4 spoons of flour left.
    Panuozzo napoletano - EVO oil
  • After that, drop the dough (very sticky at the moment) on the countertop...
    Panuozzo napoletano - on the countertop
  • ... and start working it with the hands. This will allow to inlcude the remaining flour and to give strenght to the dough.
  • Shape a ball and let it rest 30 minutes on the countertop (use the bowl to cover it). After this brief rest, dough is more relaxed. Work it for 1 minute, then make the ball again and put it into the bowl, slightly oiled. Cover with plastic film and make it leaven for at least 4 hours. The oven with the light on is the perfect place.
    Panuozzo napoletano - ready for first leavening
  • During the leavening, cook the friarielli. Friarielli are the leaves of young broccoli rabe, sautè with EVO oil, garlic, red hot chili peppers. Very simple preparation, but one of the most characteristic flavors of the traditional food from Campania.
    Panuozzo napoletano - friarielli
  • Simple like that. Cook the sausage in a pan. Remove it when it's almost cooked (consider that it will cook also in the oven for a couple of minutes).
    Panuozzo napoletano - sausage
  • Briefly work with your hands the risen dough and cut it into 3 (in my case) shapes. Give them a rounded shape the same way you do to make the pizza "panetti". See the video for a suitable technique :) Put the balls into a large box, sprayed with durum wheat flour (semola in Italian) so they don't stick, and cover the box with a plastic film. Let them rest for 2 hours at least.
  • 30 minutes before it's time to bake, turn on the oven at maximum heat (about 300 °C). Then, when the dough has rested for 2 hours, shape each of the balls like in the picture (start from the borders to the center). Always use (below and above) some durum wheat flour. The result will be a slightly rectangular shape, with no border, that you will place onto the hot baking tray and put into the oven.
    Panuozzo napoletano - final shaping
  • After 7-8 minutes, remove it from the oven and repeat with the other balls. When all the balls are cooked, cut them in half, fill each of them with the sausage, the friarielli and some chopped smoked scamorza. Some EVO oil on top and back into the oven at 200 °C for 2-3 minutes.
    Panuozzo napoletano - filling
  • Remove from the oven and enjoy an experience! Let me know how does it taste and smell ;) Buon appetite!
    Panuozzo napoletano - enjoy