Salted Danube: the typical Neapolitan recipe

He Danube salt it is a typical Neapolitan recipe, perfect to serve on the table as an appetizer or as a single dish. Its preparation certainly requires a lot of time and a lot of patience, you have to let the dough rise for a long time, to obtain a soft and light dish. Each bite should be savored slowly and separately.

The version we offer you is the classic version, with ham and scamorza, but you can also think of using salami or another cured meat that you prefer.

Here are the steps to follow.

How to prepare Salt Danube

In a bowl, mix the flour with the fresh brewer’s yeast, sugar, salt, egg and milk. When the dough begins to form, knead with your hands.

Incorporate the olive oil and you get a smooth and compact paste. Let rise for 3 hours.

Divide the dough in 2, stretch each half and make 20 pieces in total.

Spread each piece with your hands, place the diced ham and the scamorza in the center and roll into a ball.

Place the balls in the circular mold (28cm), cover with plastic wrap and let rise for 30 minutes.

Whisk the yolk with the milk and brush it over the dough.

Bake the Danube in a static oven at 180°C for 30 minutes.

Tips

To enjoy it at best, when it comes out of the oven, let it cool and serve it lukewarm.

storage

Salt Danube should be consumed within 3 days of preparation. Be sure to store it in a cool place and wrapped in plastic so it doesn’t harden.