ItalianNeapolitan
Pangnuozzo Veloce
by Manu Food · 60K subscribers on YouTube
A funny way to reuse stale bread: the pagnuozzo, a quick version of the famous panuozzo.
- Difficulty
- easy
Ingredients
12 items- 1 pcsBreadStale or fresh bread, hollowed out
- SausageItalian pork sausage, removed from casing
- Extra Virgin Olive OilExtra virgin olive oil, for cooking and drizzling
- Porcini MushroomsFresh or frozen porcini mushrooms, cut into cubes
- Fior di LatteFresh mozzarella (fior di latte or buffalo), cut into cubes
- Sweet GorgonzolaSweet gorgonzola cheese, in flakes
- TomatoTomato passata or crushed tomatoes
- Parmigiano ReggianoGrated Parmesan cheese
- Polpette(optional) — Pre-cooked fried meatballs (for second version)
- Sugo di Pomodoro Già Cotto(optional) — Cooked tomato sauce (for second version)
- Fresh Basil(optional) — Fresh basil leaves (for second version and seasoned crumb)
- Oregano(optional) — Dried oregano (for seasoned crumb)
Method
- Take stale (or fresh) bread and hollow it out with a knife, removing only the top part, then remove the crumb inside with your hands.
- Brown the sausage (removed from casing) in a pan with a drizzle of extra virgin olive oil.
- Add porcini mushrooms cut into small cubes and cook for another 6-7 minutes.
- For the first version: place a layer of fior di latte (or buffalo mozzarella) cut into cubes at the bottom of the hollowed bread. Add the sausage and mushrooms, then flakes of sweet gorgonzola, a little tomato (passata), and a sprinkle of Parmesan.
- For the second version: place fior di latte at the bottom, then fried meatballs, cooked tomato sauce, fresh basil, a drizzle of extra virgin olive oil, and Parmesan.
- To not waste the removed bread crumb: season it with tomato, oregano, and basil, and bake it together with the filled bread.
- Bake the filled bread (and seasoned crumb) at maximum power, then a few minutes under the grill until golden.
