The typical dishes of a coastal town are often based on fish, but not only. Do you know the Neapolitan rolls? A real traditional Neapolitan treat ideal to enjoy when walking through the streets of Naples or relaxing in one of "chalets" in front of the sea at Mergellina.
I love them and I tried to make them at home.
Here is the result. What do you think about them?
250 g of manitoba flour + 250 g of 00 flour
100 ml of water
1 teaspoon of sugar
half a cube of yeast dissolved in 150 ml of milk
4 tablespoons of extra virgin olive oil
half a teaspoon of salt
pepper to taste
for the filling you should use about 400 g of what you like, unleash your imagination! I used salami, smoked cheese and a bit of Parmesan
Dissolve the yeast in a cup with warm milk (not hot, watch out!) and pour the mixture into the bowl in which you mixed the two types of flour, sugar and water. Mix, add pepper, olive oil and salt and continue kneading the dough. Let rise until it has doubled, covered with a kitchen towel or with plastic wrap.
Roll out the dough and fill it, then roll it and cut it into portions in the size of your choice, in Naples they are enormous.
Put the rolls on a baking sheet lined with oven paper and let stand until they are double again. Bake in the oven at 200 degrees, they will be ready in about 30 minutes.
Let me know how they come out!
Special thanks to David Strong