July 5, 2009
Saltimbocca- Griddle Bread from Naples
When I found fresh broccili rape,called friarelli in naples, at the weekly market in Certaldo on Saturday, I had to buy it. Fresh from the farm, so filled with flavor. Most people who don't even like greens, love the twice-cooked technique used in Italy, even kids! Today I added raisins and toasted pinenuts.
Then I remembered a fabulous sandwich we had at a pizzeria in Naples last year and with some left over grilled sausage, I was ready! All I needed to do was to make some of the simple bread used to make this sandwich. Today I made it like an English Muffin, cooking it on the grill instead of turning on the oven.
500 grams/ 5 cups Italian flour ( lower in gluten then American all purpose)
1 envelope dry yeast
2 tbs sugar
300 ml/ 1 1/4 cups warm water
3 tbs olive oil
2 tsp salt
Mix all the ingredients together.
Stir until they are all mixed well.
Cover the bowl and let rise until doubles in size.
Flour work table and put dough onto work space.
Lightly knead the dough to form a ball.
Break into 4 pieces.
Roll the dough out into oval shapes and bake at 350 until golden, about 20 minutes.
To serve, slice open the bread with a serrated knife.
Place the sauteed greens on the bottom layer, top with sliced cooked sausage.
Heat in the oven until the cheese starts to melt!
Cover with the top.
I hope you can make this and get a little taste of Naples!