Danubio Napoletano with a Twist

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 tsp salt 1 tsp salt
• For the filling: For the filling:
• 200g (7 oz) prosciutto, thinly sliced 200g (7 oz) prosciutto, thinly sliced
• 200g (7 oz) mozzarella cheese, shredded 200g (7 oz) mozzarella cheese, shredded
• 100g (3.5 oz) sun-dried tomatoes, chopped 100g (3.5 oz) sun-dried tomatoes, chopped
• 1/2 cup fresh basil leaves, chopped 1/2 cup fresh basil leaves, chopped
• 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
• For the topping: For the topping:
• 1 egg, beaten 1 egg, beaten
• Sesame seeds (optional) Sesame seeds (optional)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Punch down the dough and divide it into two equal portions. Roll out each portion into a rectangle.
6. 6.
   Layer one rectangle with prosciutto, mozzarella, sun-dried tomatoes, basil, and Parmesan cheese. Place the other rectangle on top and seal the edges.
7. 7.
   Cut the filled dough into small squares and arrange them in a greased baking dish, stacking them slightly.
8. 8.
   Cover the dish with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Brush the top of the dough with beaten egg and sprinkle with sesame seeds, if desired.
11. 11.
    Bake for 25-30 minutes or until golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Prosciutto — Make sure to choose a high-quality prosciutto for the best flavor and texture. It should be thinly sliced and not too salty.
• Mozzarella cheese — Opt for fresh mozzarella if possible, as it melts beautifully and adds a creamy texture to the filling.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them well before chopping to avoid excess oil in the filling.
• Fresh basil — Gently tear the basil leaves to release their aroma and flavor. Avoid chopping them too finely to maintain their freshness.
• Parmesan cheese — Grate the Parmesan cheese just before using to preserve its sharp flavor.

Tips & Tricks

• For a vegetarian version, replace the prosciutto with roasted vegetables such as zucchini, bell peppers, and eggplant.
• Experiment with different fillings such as cooked sausage, caramelized onions, or artichoke hearts to customize the flavors.
• Serve the Danubio Napoletano warm or at room temperature for the best taste and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• This dish is perfect for picnics or potlucks. Cut it into smaller portions for easy serving.

Serving advice

Serve the Danubio Napoletano as a centerpiece for a casual gathering or as a delicious appetizer. It pairs well with a fresh green salad or a side of marinara sauce for dipping.

Presentation advice

To enhance the presentation, sprinkle some fresh basil leaves on top of the baked Danubio Napoletano. The golden crust and layers of filling will make it an eye-catching dish on any table.