Amazing Italian Panini that are WORTH THE EFFORT

this is one of the most famous and some would argue best sandwiches in all of Italy this Panino is a Mortadella sandwich it's made with very good bread very good Mortadella and maybe if you feel like it a little bit of lemon juice that is it it's amazing it's delicious but this is also the reason why we very rarely if ever make sandwiches makes sense make videos about Panini a lot of people ask us for more Italian panini recipes and the problem is that most Italian sandwiches are ridiculously simple they're like this nobody needs a video telling you how to put pruto and some slices of peino on two pieces of bread no one needs that so we largely avoid the topic but Ava tells me that there are some sandwiches in Italy that how should I put it require a little bit more effort a little bit more time but she assures me that it's worth it she's going to make three of them though today so uh we better get started right after a bite from this sandwich the real secret to the Italian Panini is not the panini press and actually I don't know where this is from because in Italy we don't use to make Panini the panini press the real secret of Italian Panini is the bread and we start with our first panin making a bread that is from p and for this bread we need semolina flour bread flour salt yeast olive oil and [Music] water I start to add a little bit of water I don't use all the water in one time because the semolina flour it takes a little bit longer to absorb the water now is the moment of some salt I add all the rest of the water so in this way the salt also melt with the water and after all the flour is Incorporated in the dough is the moment of the olive oil with a little bit of patience because this will take maybe a little bit of time we incorporate the olive oil in our dough now the question is can you do this with mixer stand mixer yes you can do come on it's much better to do by hands because it gives you more satisfaction when the dough is not sticky anymore and is smooth is beautiful because this dough looks beautiful you understand that is done now we transfer back it in in the bowl we cover and we let it rise for about 3 hours 3 hours and a half the timing of rising depends always on the temperature in your home think that he needs to at least double in [Music] size now I'm going to divide this long snake snake snake snake it will be a snack eventually it will be a SN a snake by the way this piece of dough in small bowl of about 100 G each hold done I know if you will be 90 or 110 is not a problem but let's try to make in between this number so now we need to form like small bowl is the same when we make the pizza at the end this is more or less the same [Music] though and now after we cover them we let them rise for about 30 40 minutes a little later now that those are racing rice risen risen what we need to do is to cook them we need a very high temperature which means 485 F de F that is more or less 250° C then we need also a pizza stone or a pizza steel they need to be very very hot which means that you need to put in the oven at least 45 minutes 1 hour before now we need to spread our Panini after we spread we need to cook it and we are going to cook them one at a time because the pizza stone is not big and we will cook them for about 6 10 minutes it depends most from the OV okay maybe don't use your hands like I did and now is the moment in which we need something to stuff our sandwich our Panini we will stuff with one of the most classical combination of the Southern Italian food which means broccoli rub and sausages I'm going to cook the broccoli rub in a very easy and traditional Southern Italian style which means with some olive oil garlic chili pepper be sure that it's [Music] spicy when the sausage are not pink anymore we had a little bit of white wine and we let them cook until the wine completely evaporate and the sausage are more or less completely cooked which means at least 15 minutes our sausage are more or less cooked through so what I'm going to do is add the broccoli R to our sausage and let them cook for about 5 10 [Music] minutes whoa it is hollow inside yes s that's that's why this kind of Panino is stuffed with something heavy feeling because is meant for [Music] this you see why it's empty it's like because now it's full believe me now it's [Music] full I'm not going to lie I'm a little bit nervous about cutting this that is a sandwich that is a sandwich and this sandwich has a name this is called POA is the kind of bread that it was made for this purpose it's empty because you need to stuff this is not the kind of bread that you stuff with I know or Morel no you stuff with bro you stuff with this you stuff with broccoli Sala you can stuff this with meatball you stuff this with octopus you stuff with the this with I don't know mozzarella Tomatoes it's stuff that you can feel you guys might have seen Ava cook uh sausage and broccoli Rob on the channel before if you've never had that combination is amazing quick recap some something just really magical happens when you cook very fatty sausages with broccoli Rob it's just one of my favorite flavor combinations ever so having it in Sandwich form uh is pretty appealing to me so shall we dig into this monster sandwich ooh I can already see that the broccoli Rob juices which are full of the sausage fat which is the best part like soaking into the red okay all right mhm the sausage and broccoli Rob was already one of my personal favorite dishes of all time in Sandwich form I'm here for it this kind of bread is really amazing I'm in love I'm in love it's easy to be in love with something like that really before I regret what I'm doing thank you a well I could eat like five more of these so I hope you have some more incredible sandwiches to me actually Alper I have another very interesting sandwich that this time can pleas all the kinds of eat out there the second Panino the bread for the Panino is from Sicily it's a very very simple dough and we're going to use semolina flour water salt and yeast as I said it's very very simple even if at the end the final product will look a little bit more complicated but as you can see it's [Music] simple this dough it seems it seems it is very sticky at the beginning but don't you up and don't worry we let it rest for 2 hours and a half 3 hours same rule it depends from the [Music] temperature like we did with the p we need to make a small bowl of 100 G more or less and now is the moment in which we can shape our let call it Sicilian bread we to make a snake a long snake and then we need to try to make let's say [Music] s something like that with this piece we are going to close and this is the shape of our bread if it's important that you sprinkle some flour on the top of your bread this will avoid our plastic paper to attach when we cover them and now we need to wait in this case for about 45 minutes 60 Minutes 1 hour later this is what they look like after they reason we need to to decorate them we need to brush them with water and then add sesame seeds and now we bake them at 3 90° F that is more or less 200° C for about 20 minutes a sicilian bread requires a sicilian stuffing and what I'm going to do for this Panino is a sort of Penta but instead of using corn flour I'm going to use chickpeas flour it's very important with this kind of Penta that you keep stiring because we don't want clumps now we had black pepper a little bit some fresh parsley and we transfer our chickp poanta in a container you can choose all to spread on a baking sheet for example or using something like that we need that this poanta will completely cool down we are not done with our chick people because now is the moment in which we need to fry them [Music] e once again here we are with a sandwich where the filling I'm quite familiar with and it also makes me very excited but I have never ever seen this bread this bread is called mafala is a all semolina bread because most of the bread in Sicily is just semolina flour in Sicily their bread usually is always topped with sesame seed this is the famous pan a panel we me an ingredient here an ingredient is Kili Kili is a cro potato cro fried potatoes so they normally make this with the fried panell and fried potatoes you guys are some crazy see they add chickp bread and potatoes yes that is the traditional one but it's also real that you can decide even in cily to choose just the light version with Panella and bread well Panella is is one of just my favorite discoveries it's incredibly surprising and I will explain why after I take a bite there's our panello there is something magic as broccoli Rob sausage and pza they were born to be together maal P they are born to be together the the chickpea palenta it's just chickpeas but when you cook it like that let it solidify and then fry it it becomes as like crispy and satisfying and amazing as like a fried chicken sandwich it is so good totally vegetarian totally vegan and if you love meat you will still like this thing and it's some pleasy theme it's amazing you don't know how many times Ava and I have thought to ourselves like we should just like start a food truck and just serve panell it would be a massive massive success we're not going to because doing our weekly videos keep keeps us pretty busy but if anyone wants to steal our idea we'd be happy cuz it' be awesome to be able to just go out on a street corner by panell all right I know that these sandwiches today take some effort but uh uh what do you what do you say you up for up for one more you have the energy I have always the energy to cook something from this place this one looks a little bit more complicated yes because it's from nabs so naal they use a lot of ingredients but it seems complicated but it isn't we are going to use two kinds of flour which means bread flour and an high gluten flour an high gluten flour remember is a flow that has an higher content of protein which means at least 14% of protein because this is from Nables we are going to use obviously lard a little bit of sugar yeast black pepper salt and and water I noticed you're using the stand mixer bowl for this one are you using the stand mixer I was tempted but no we will do by [Music] [Music] hands we could do whole video on Neapolitan dough that involves pepper and lard come on it's pretty good this like it's [Music] amazing [Music] this one needs to rise for 3 hours 3 hours and a [Music] enough what we need to do now is use a little bit more flour and form out of this door a rectangular using a [Music] Matel this Panino is a little bit different because it's not bread and then you stuff the bread but the bread is already stuffed so I'm going to stuff this with salami pante cheese I'm using a Fontina but feel free to useo no mozzarella because it's too wet I'm going to use Pino what we call PR toot which in America is M hardboiled eggs but also feel free for example to substitute the p tooto with I don't know bacon or if you like more mortadella uh you can play with your stuffing and last but not least R Pino f is snowing Pino and now we need to roll [Music] [Applause] [Music] it arper do you think that this is enough for us where this is from you can find this kind of Panino smaller or bigger so it's more or less up to you oh my my gosh that's going to be good we transfer them on a baking tray with parchment paper we don't cover this and we let them rest for about 1 hour 45 minutes to 1 Hour 1 hour later now they are a reason so they are ready to be cooked but before we need to brush them with some egg so they will become a very golden some more egg just to clarify in addition to the egg you've already spread on we bake them at 410° F that it should be around 200 210 220° cus for about 15 20 20 minutes but we can understand because they become very golden beautiful shining I will show [Music] you [Music] yes I have seen these about a million times in shop windows and Naples but I've never tried one yet so I'm very excited that's kind of what Naples is like you could spend a lifetime there and not try everything this is called okay Neapolitan sandwich okay makes sense the others they had the name this is Pano napolitan that's good that means that this is the one this this is the Panino and I'm so sorry have you ever doubt as you said walking through the streets of Naple you see them everywhere we is one of the traditional street food of Napoli mhm okay Al okay hats off it's like it really like this little thing kind of sums up Naples you know what I mean it has almost everything it's intense it's good it's satisfying it's peppery it's fatty there is pizza in here there is terali in here there's uh what is it pizza can in here it's like so many things wrapped into one there is all the deliciousness that Napoli always offer to every person that can go there you have had a marathon day because not only did you make a sandwich that takes time and effort you made three sandwiches I think you've been cooking since what 6 this morning so considering the fact that you you put the effort in you got to be the final judge is it worth the effort all my life I'm ready to start tomorrow again I like it's a very stupid question we hope you guys agree and we hope you try at least one of these sandwich recipes which you can find down in the link in the description below while we're on the subject of bread a quick shout out to a pasta Garian who definitely put some effort into fris they look amazing and is like one of uh how do you say a jewel of the Italian bread contest situation wonderful Heaven of goodness I know I love bread we've got a whole video about frisella up here somewhere if you try any of these sandwich recipes then tag us on Instagram or Facebook @ pastagram give this video a thumbs up and hit that subscribe button if you haven't already we'll see you guys next time we're going to fight over that no I I have a tray full of it okay this

Channel: Pasta Grammar

Views: 62,443

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Id: rXH98ncRVZQ

Length: 25min 29sec (1529 seconds)

Published: Sun Apr 21 2024