FEATURED RECIPE

Antipasto Stromboli

Antipasto Stromboli
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Stromboli, kissing cousin to the calzone, is an Italian wrap, a delicious pastry filled with goodies. Most often, stromboli is made with a yeast-raised dough, more like pizza dough, but I like the way puff pastry cooks up flaky, rich, and beautiful. A meaty, cheesy stromboli is the most sensible thing to do with the leftovers from an antipasto platter, but I like it so much, I don’t wait for leftovers: I start with stromboli. Serve this at your next game day party, on the sidelines after soccer, or on the buffet table at brunch. It’s savory, flavorful, and very pretty. Stromboli is a construction project, so take your time and keep chilling the pastry at every stage.

INGREDIENTS

  • 1 recipe (20 ounces, 500 g) Quick Puff Pastry, or store-bought
  • 3 tablespoons tomato paste
  • 3 anchovies, finely chopped
  • ½ teaspoon grated garlic
  • 8 ounces (225 g) mix of thinly sliced, Italian-style cured meats such as salami, mortadella, soppressata, and/ or capicola
  • 4 ounces (113 g) sliced provolone cheese
  • ½ cup (70 g) sliced roasted red pepper (about 1 pepper)
  • ½ cup (100 g) chopped, squeeze-dried canned artichoke hearts in water (about 3)
  • ½ cup (70 g) sliced large green pimento-stuffed olives (about 8)
  • 3 ounces (85 g) fresh mozzarella, cut into cubes
  • 3 pickled hot peppers, sliced
  • 1½ teaspoons dried oregano
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon balsamic or red wine vinegar
  • 2 teaspoons olive oil
  • Egg wash (1 egg beaten with 1 tablespoon cool water and ÂĽ teaspoon kosher salt)
  • 1 tablespoon grated Parmigiano Reggiano

Directions

  1. Line a baking sheet with parchment paper.
  2. Lightly dust the counter, the puff pastry, and the rolling pin with flour. Roll out the dough to approximately 10 by 16 inches. Use a bench scraper or offset spatula to help lift and briskly transfer the dough to the parchment-lined baking sheet. Refrigerate the dough until ready to fill.
  3. With a fork or the back of a spoon, mash the tomato paste, anchovies, and garlic into a smooth paste. Spread the paste thickly down the center of the pastry, marking off a space about 6 by 14 inches. Layer half the cured meat, half the provolone, the remaining cured meat, and the last of the provolone slices on top of the anchovy spread. Scatter the red peppers, artichoke hearts, olives, mozzarella, and pick¬led peppers down the center of the filling. Sprinkle with the oregano and grind black pepper over the meats and vegeta¬bles. Drizzle the filling with the vinegar and olive oil. Beau¬tiful, right? If the pastry has warmed during this time, pop the baking sheet in the refrigerator for 20 minutes or so. It’s impossible to work with puff pastry when it warms up.
  4. With the 10-inch sides at the top and bottom, use a paring knife or a pizza wheel to make four diagonal slashes 1 inch apart along each long 16-inch side, from the filling to the edge. Each strip will be about 3 inches long and 1 inch wide. Fold the pastry at the top up and over the filling and do the same with the pastry at the bottom. Now, lift the left and then the right side, carrying the pastry strips up and over the filling. Starting at the top, start braiding the cut strips, slightly overlapping a bit each time. Continue like this to create a braided effect, tucking in the last two strips. Try not to stretch the strips. Trim away any excess dough with scissors.
  5. Get to work on the corners. Use scissors to trim the ex¬cess dough where the bottom and top edges meet the sides. There is likely to be a big lump of dough at each corner that needs to go. Gather the dough at each corner and use scissors to snip the excess. Pinch the seams together. Think rustic.
  6. After all this handling, let the stromboli settle onto the baking sheet into a nice, plump shape, about 5 inches wide and about 13 inches long. Chill for at least 30 minutes or no more than 2 hours.
  7. Heat the oven to 425°F and place a Baking Steel, baking stone, or inverted baking sheet on the center rack to heat as the oven heats.
  8. Brush the surface of the stromboli with egg wash and sprinkle on the Parmesan. Bake for 55 to 60 minutes, until deeply browned. Watch, especially in the last 10 minutes, that the cheesy topping doesn’t burn; if it is getting too dark, tent it with foil.
  9. Cool slightly before slicing. May be served warm or at room temperature.

Excerpted from When Pies Fly: Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes to Knishes by Cathy Barrow (copyright © 2019 by Cathy Barrow).  Reprinted with permission from Grand Central Publishing.  All rights reserved.

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