Panuozzo di Gragnano
The Panuozzo di Gragnano is a characteristic sandwich from this Campania town, halfway between bread and pizza. Made with a dough similar to traditional Neapolitan pizza, it is filled with quality cured meats and cheeses, creating a tasty and practical alternative to the traditional sandwich. It is the specialty that has made Gragnano famous, alongside its renowned pasta.
Preparation
- 1
Prepare the dough by mixing the flour with crumbled yeast and salt. Gradually add the lukewarm water and oil, kneading until you obtain a smooth and elastic mixture. Let it rest for 10-15 minutes.
- 2
Divide the dough into 4 equal portions and stretch them slightly by hand, forming rectangles of approximately 10x15 cm. Let them rest for another 10 minutes.
- 3
Transfer the rectangles onto a baking tray lined with parchment paper and bake at 220°C for about 12-15 minutes, until the surface becomes golden and slightly crispy.
- 4
In the meantime, slice the fresh tomatoes thinly and pat them dry with paper towels. Cut the mozzarella and scamorza into slices.
- 5
Once cooked, let the panuozzi cool slightly, then make a horizontal cut to open them gently, creating a pocket.
- 6
Fill generously with prosciutto crudo, mozzarella, scamorza, fresh tomatoes, and a few basil leaves. Dress with extra virgin olive oil to taste and a grinding of black pepper.
Chef's Tips
For optimal results, use fresh, quality ingredients: the prosciutto and cheeses will make all the difference in the final taste. You can prepare the dough the day before and keep it in the refrigerator, then proceed with cooking when ready.