Neapolitan Salami-Provolone Buns
These breakfast buns, panini napoletani, are “so intensely craveable,” J.M. Hirsch writes, that they trigger “a whole-bag-of-potato-chips moment.”
- MakesMakes twelve 3-inch buns
- Cook Time1 hour
- Active time plus cooling35 minutes active, plus cooling
- 11
At the tiny Salumeria Pio in Naples, Pio di Benedetto bakes and sells his much simplified version of a regional favorite, panini napoletani. The richly flavored buns typically are made from yeasted dough layered with meat and cheese, then rolled, sliced and baked. Di Benedetto takes a simpler approach and mixes the meat and cheese right into the dough. For our adaptation, we use a combination of salami and prosciutto, and we briefly microwave the meats to slightly tenderize their texture and render a bit of fat. Instead of lard, we opt for butter, though you can substitute an equal amount of lard for 4 tablespoons of the butter. In Naples, di Benedetto sells his buns as a breakfast item, but they’re also great served with braised beans or hearty greens. Leftovers keep and reheat well. Store in an airtight container in the refrigerator for up to two days; rewarm on a baking sheet tented with foil in a 350°F oven for 15 to 20 minutes.
Don’t finely chop the cured meats. Chop them only roughly so they have presence in the baked breads. After microwaving, be sure to cool the meats to room temperature. If they have any warmth, they will cause the butter to soften, making the dough sticky and difficult to handle.
Step 1
In a large microwave-safe bowl, combine the salami and prosciutto. Microwave on high, uncovered, until the meats just begin to crisp, about 1 minute, stirring once halfway through. Pour off and discard any fat in the bowl; cool to room temperature.
Step 2
Line 2 rimmed baking sheets with kitchen parchment. In a food processor, combine the flour, yeast and pepper; pulse until well combined, about 12 pulses. Scatter in the butter, then pulse until the mixture resembles coarse sand, 10 to 12 pulses. Empty the mixture into the large bowl containing the meats, then add the provolone. Using a silicone spatula, fold until the ingredients are evenly distributed. Drizzle the water over the mixture, then fold with the spatula until the mixture comes together in a cohesive, evenly moistened dough.
Step 3
Using a ½-cup dry measuring cup, scoop the dough into 12 even portions, lightly packing the dough into the cup and placing 6 on each prepared baking sheet, evenly spaced; the dough should easily invert out of the cup in a puck-like shape. Cover each baking sheet with a kitchen towel and let rise at room temperature for 1 hour.
Step 4
Meanwhile, heat the oven to 425°F with a rack in the middle position. Uncover 1 baking sheet and bake until the buns are golden brown, 25 to 27 minutes. Remove from the oven and, using a wide metal spatula, transfer the buns to a wire rack. Bake the second batch in the same way. Cool to room temperature.
