Best 3 Authentic Italian Stromboli Recipes
Indulge in the tantalizing flavors of stromboli, an iconic Italian dish that combines savory fillings with a golden-baked crust. Originating from the Lazio region of Italy, stromboli has captured the hearts of food lovers worldwide with its delightful taste and versatility. This comprehensive guide presents a collection of authentic stromboli recipes that showcase the diversity and richness of this culinary treasure.
From the classic stromboli stuffed with cured meats, cheeses, and vegetables to unique variations featuring seafood, spinach, and even sweet fillings, this article offers a culinary journey that caters to every palate. Discover the secrets behind the perfect stromboli dough, ensuring a crispy exterior and a soft, fluffy interior that perfectly complements the delectable fillings.
Uncover the art of stromboli assembly, learning how to layer ingredients harmoniously to achieve a visually appealing and flavorful dish. Whether you prefer a traditional stromboli or are looking to experiment with contemporary twists, this guide provides step-by-step instructions and helpful tips to guarantee success in your stromboli-making endeavors.
So, embark on a culinary adventure and explore the world of stromboli. With a variety of recipes to choose from, you'll find the perfect stromboli to satisfy your cravings and impress your family and friends. Prepare to tantalize your taste buds and create memorable meals that celebrate the authentic flavors of Italy.
STROMBOLI
Making this dish and this menu is a great excuse to get your kids in the kitchen and help make a fun and delicious meal they will truly enjoy.
Provided by Guy Fieri
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.
- Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
- For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders.
- Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
- Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard.
- Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.
- Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart.
AUTHENTIC ITALIAN STROMBOLI
The beautiful thing about stromboli, is you can layer in whatever ingredients you like. I was taught this particular version by a man from Naples, Italy. Sometimes, I'll use mortadella, soppressta or pancetta for the meats. I usually buy my pizza dough from a local pizzeria, the 14" ball size, but feel free to make your favorite...
Provided by Mary Beam
Categories Other Appetizers
Time 1h
Number Of Ingredients 7
Steps:
- 1. Roll out each dough ball to approximately 15" x 12".
- 2. Dividing the meat and cheese ingredients in half, layer in the exact order listed.
- 3. Roll up jellyroll style, starting with the long side, and place seam side down on a greased jellyroll pan. Make sure the ends are sealed, by pinching closed.
- 4. Bake in a 375 degree oven for approximately 25 to 30 minutes, until golden brown.
- 5. While the strombolis are baking, melt 1 stick of butter. Add 1 tablespoon of minced garlic and 2 tsp of parsley.
- 6. Brush the loaves with the garlic mixture as soon as the loaves come out of the oven. Let stand for at least 10 minutes before slicing.
ITALIAN STROMBOLI
My mother gave me this recipe to try and everyone loves it. It is so simple and quick to make.-Beth Bruhn, Willmar, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Unroll dough on a lightly floured surface. Pat into a 14x12-in. rectangle; sprinkle mozzarella and cheddar cheeses to within 1/2 in. of edges. Layer with salami, ham and pimientos. , Roll up tightly jelly-roll style, starting from a short side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Cut with a serrated knife. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 341 calories, Fat 18g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1169mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
Tips:
- Use high-quality ingredients for the best flavor. Fresh, flavorful vegetables, quality cheese, and a good quality tomato sauce will make all the difference.
- Don't overstuff the stromboli. Too much filling will make it difficult to roll and seal properly, and it will also make the stromboli more likely to burst during baking.
- Be careful not to overbake the stromboli. Stromboli is best when it is cooked through but still has a slightly soft center. Overbaking will make the stromboli dry and tough.
- Let the stromboli cool for a few minutes before slicing. This will help to keep the filling from spilling out.
- Serve the stromboli warm with your favorite dipping sauce. Marinara sauce, Alfredo sauce, or a simple olive oil and balsamic vinegar dressing are all great options.
Conclusion:
Stromboli is a delicious and easy-to-make Italian dish that is perfect for a quick weeknight meal or a party appetizer. With its flaky crust, savory filling, and melted cheese, stromboli is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give stromboli a try. You won't be disappointed!
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