Panuozzo
Panuozzo di Gragnano is a recent gastronomic tradition from Campania. Invented in the famous City of Pasta, it spread quickly enough in an area already dotted with countless specialties, so much so that it became a real alternative to pizza. As the name suggests, the panuozzo is inspired by pizza, constituting a sort of fusion between this and simple bread. In fact, panuozzo is nothing more than bread prepared with the pizza dough.
If you try to pass through Gragnano, you will notice dozens of shop signs that emphasize the offer of the panuozzo. Walking through the streets of the village of the Lattari Mountains, the word “panuozzo” is read more often than one reads “pasta” or “wine”. In short, the panuozzo is a product that has a strong territorial connotation and that has given a great impetus to the recent economic development of the city.
Even abroad, panuozzo is now often found on the menus of Neapolitan restaurants, both in authentic ones, respectful of tradition and quality. both in those that mimic Campania’s agri-food products focusing only on Italian sounding.
Innovation that becomes tradition
The panuozzo well describes the evolution of a tradition, which can be retraced well given its recent birth. Food, like language and more generally history, is constantly evolving and it is therefore difficult for a land to link its name to a culinary tradition. Gragnano, however, has succeeded several times, thanks to the creativity of its people and the desire to continuously experiment. The traditions, the products of a territory and therefore the local economy also depend on the ability not to be satisfied with what you already have, to invent new stories that will become the classics of the future.
HOW TO PREPARE AN EXCELLENT DOUGH FOR NEAPOLITAN PANUOZZO
Ingredients x 3 panuozzi:
150 g of flour 0
150 g of Manitoba flour
135 ml of water: note depending on the degree of absorption of the flour if you need more or less.
7.5 g of fresh yeast or 3 g of dry yeast
5 g of salt
For the filling:
You can use as already explained what suits you best, the most original recipes are:
Mozzarella and bacon
Sausage, smoked provola and turnip greens
Obviously, it starts with the dough:
In a bowl, put the yeast with half the recommended amount of water.
Dissolve the yeast well and add everything to the Manitoba flour, knead well until it thickens and leave to rest under film for about half an hour.
Now finish mixing the 0 flour with the Manitoba, gradually adding the rest of the leftover water.
The result should consist of an elastic and workable dough without much difficulty.
Work the mixture obtained on a wooden or glass surface (or in any case very smooth) for at least 15 minutes; after this operation leave the mixture to rest and rise in a container, always covered with film for about 2 hours.
Now with a knife, divide it into 3 symmetrical parts (same size).
Stretch the three shapes to the same size and leave to rest for another half hour (always covered).
While we wait for the leavening stages, prepare the filling, if you want to opt for the classic recipe you have to: cut the turnip greens into small pieces and cook them in a pan with a clove of garlic and extra virgin olive oil, also cook the sausage .
Now turn on the oven at 200 ° C, cook the Neapolitan panuozzi at this temperature for 13 minutes, remove them from the oven, let them cool for a moment, open them halfway, stuff them with the chosen raw materials, reinsert them in the oven for another 2 or 3 minutes, until the cheeses are mixed with the rest of the ingredients.
Consume the food while still hot!
