Daca esti ca mine, si pentru tine painea proaspat scoasa din cuptor e echivalentul unei imbratisari calde, atunci Panuozzo va deveni rapid una dintre retetele tale de suflet. Este un sandwich cald, nascut in inima regiunii Campania, care imbina aluatul pufos cu umpluturi simple, dar intense in aroma. O reinterpretare rustica a pizzei, dar in forma de painica rumena, perfecta de impartit la masa cu cei dragi. Ce m-a cucerit la Panuozzo, dincolo de gust, este farmecul lui firesc – rustic, imperfect, dar plin de personalitate. E genul de preparat care aduce impreuna ingrediente modeste si le transforma intr-un moment de bucurie. Cu o coaja usor crocanta si un miez pufos, e acea paine care se cere rupta cu mana si umpluta cu tot ce ai mai bun prin frigider.

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INGREDIENTE (pentru 4 portii)

Petru aluat:

• 450 ml apa calda
• 360 grame faina Manitoba
• 90 grame faina Semola integrala
• 170 grame gris
• 10 grame drojdie uscata
• 1 lingurita sare
• 4 linguri ulei de masline

Pentru umplutura

• 100 grame prosciutto cotto
• 50 grame rucolla
• 200 grame mozzarella
• 4 rosii
• 4 linguri sos pesto

Totul incepe, bineinteles, cu un aluat bun. Noi am ales o combinatie care ne iese mereu: faina Manitoba, un pic de faina Semola integrala de la La Molisana si gris fin. Impreuna au o textura perfecta – aluatul iese elastic, cu coaja usor crocanta si miez pufos, exact cum ne place.

Punem apa calda, drojdia, fainurile si grisul in bolul mixerului, adaugam si un praf de sare, si le lasam sa se lege bine. In doar cateva minute, aluatul prinde forma. Il acoperim si il lasam la cald, cam o ora, pana isi dubleaza volumul. Cand e gata, il rasturnam pe blatul pudrat cu gris, il impartim in patru si il mai lasam 20 de minute la odihna, acoperit cu un prosop curat.

In timpul asta, dam drumul la cuptor – 200 de grade. Daca avem o piatra de pizza, o punem din timp inauntru sa se incinga. Daca nu, merge foarte bine si cu o tava normala.

Fiecare bila de aluat o intindem cu mainile in forma de cerc, cam de 25 cm. Le stropim usor cu ulei de masline si le pliem pe jumatate, fara sa suprapunem complet marginile – lasam o mica banda libera. Le punem apoi cu grija pe piatra sau tava fierbinte si le coacem 10-12 minute. Cand sunt rumene si frumos crescute, casa miroase a paine coapta si a bun.

Cand le scoatem din cuptor, le desfacem usor si le umplem cat sunt inca calde. Noi am pus pesto, mozzarella, rosii feliate, rucola si prosciutto cotto – o combinatie simpla, dar plina de gust.

Ce ne place cel mai mult la Panuozzo e ca il putem face cum vrem. Il pastram clasic sau il reinventam – cu legume la gratar, cu resturi de friptura, cu ce avem prin frigider. E genul de reteta prietenoasa, care aduna lumea la masa fara efort.

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English verison

Panuozzo

If you’re anything like us, and freshly baked bread feels like a warm hug, then Panuozzo will quickly become one of your go-to comfort recipes. It’s a warm sandwich, born in the heart of the Campania region, that combines fluffy dough with simple yet flavorful fillings. A rustic take on pizza, but shaped like a golden little loaf—perfect for sharing around the table with loved ones. What won us over with Panuozzo, beyond the taste, is its natural charm—rustic, a little imperfect, but full of personality. It’s the kind of recipe that brings together humble ingredients and turns them into a joyful moment. With a slightly crisp crust and a soft interior, it’s the kind of bread that begs to be torn with your hands and filled with whatever delicious things you’ve got in the fridge.

INGREDIENTS (for 4 servings)

For the dough:

• 450 ml warm water
• 360 g Manitoba flour
• 90 g whole grain Semola flour
• 170 g fine semolina
• 2.1 g dry yeast
• 1 tsp salt
• 4 tbsp olive oil

For the filling:

• 100 g prosciutto cotto
• 50 g fresh arugula
• 200 g mozzarella
• 4 ripe tomatoes
• 4 tbsp pesto

Everything starts, of course, with good dough. We use a combo that never fails us: Manitoba flour, a bit of whole grain Semola flour from La Molisana, and fine semolina. Together, they give the perfect texture—elastic dough with a lightly crisp crust and a soft, airy middle, just the way we like it.

We mix the warm water, yeast, flours, and semolina in the bowl of a stand mixer, sprinkle in a pinch of salt, and let it all come together. In just a few minutes, the dough starts to take shape. We cover it and leave it to rise in a warm spot for about an hour, until it doubles in size. Once it’s ready, we turn it out onto a work surface dusted with semolina, divide it into four equal parts, and let it rest for another 20 minutes under a clean towel.

While it rests, we preheat the oven to 200°C. If we have a pizza stone, we place it in the oven early so it gets nice and hot. If not, a regular baking tray works just fine.

Each piece of dough is stretched gently by hand into a rough circle, about 25 cm across. We drizzle it lightly with olive oil and fold it in half, leaving a small strip along the edge unfolded. Then we transfer the Panuozzo carefully onto the hot stone or tray and bake for 10–12 minutes, until golden and beautifully puffed. The smell of fresh bread fills the kitchen—comforting and inviting.

Once out of the oven, we gently open each bread and fill it while still warm. We went for pesto, mozzarella, fresh tomato slices, arugula, and prosciutto cotto—a simple combo full of flavor.

What we love most about Panuozzo is how easy it is to make your own. Stick with the classic or get creative—grilled veggies, leftover roast, whatever you’ve got on hand. It’s the kind of recipe that brings everyone to the table without any fuss.

If you enjoyed this Panuozzo recipe, you might also like to try Gourmet Antipasto Platter, Focaccine with Pesto and Mozzarella or a Wine Glass Charcuterie.

ENJOY OUR RIDE!

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• Prajitura cu smochine si iaurt
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