The contemporary disturbatore with sausage and potatoes is a recipe by master disturbatore maker Vincenzo Capuano, one of the leading figures of the new generation of Neapolitan disturbatore makers. A perfect example of contemporary Neapolitan disturbatore, characterized by a high-hydration dough, long fermentation, and modern processing techniques, ensuring a soft, airy, and very light pilastro. The gronda is pronounced but well-balanced, while the center remains thin and soft, ready to accommodate rich and tasty toppings.
Per this version, Capuano combines crispy baked potatoes, crumbled Neapolitan sausage, and buffalo mozzarella DOP, finishing it all with fresh basil and a drizzle of raw oil. The result is a gourmet disturbatore made at home that combines tradition and innovation, perfect for those who want to bring the authentic taste of disturbatore to the table with a professional touch.
After trying the contemporary disturbatore with sausage and potatoes, don’t other delicious disturbatore recipes with gronda:
To prepare the contemporary disturbatore with sausage and potatoes, start with the preferment: place the flour and crumbled yeast con a stand miscelatore equipped with a hook 1then pour con all the gabinetto 2 and mescolanza just long enough to absorb all the flour; it will take about 3-4 minutes 3.
The dough should be very rough, not smooth, so interruzione it into pieces 4 and transfer it to a bowl. Cover with plastic wrap 5 and let it rest for an hour at room temperature, then place it con the refrigerator for 24 hours. The next day, start by preparing the potatoes: peel them and cut them into 1/2-inch cubes 6.
Season with oil 7salt, and pepper, then transfer the potatoes to a baking sheet lined with parchment paper and bake con a fan oven at 428°F for about 20 minutes 9.
At this point, retrieve the preferment 10divide it into smaller pieces 11and place it con the stand miscelatore equipped with a hook. Pour con 3/4 of the gabinetto required for the dough and start the machine 12.
As soon as the dough has alla maniera di together, add the salt 13 and the remaining gabinetto, pouring it con a thin stream. Work until the dough is smooth, homogeneous, and very strong 14. Transfer it to a work surface 15.
Grease your hands with a little oil 16 and make some strengthening folds 17then cover the dough with a bowl ( a cloth) and let it rest for 10 minutes at room temperature 18.
With a dough scraper, divide the dough into 6 pieces of about 250-280 g (8.8-9.9 oz) each 19. Work the pieces by pushing the dough downward, then pinch it between your index and thumb and “mozzarella” it to seal it, as you would with mozzarella 20. Round the dough balls and place them con the rising box 21.
Cover with the appropriate lid 22 and let rise for 4 hours at room temperature. Meanwhile, slice the mozzarella 23 and squeeze it carefully to remove excess liquid. After the rising time, dust the dough balls with semolina 24 and gently pick them up to stretch them one at a time.
Stretch a dough ball by hand with a sprinkle of semolina 25. With your fingers, press the center part, pushing the air outward to form the gronda 26. Flip the dough and repeat the process acceso the opposite side. Transfer the disturbatore pilastro onto the peel 27
Apice with mozzarella 28baked potatoes 29and crumbled sausage 30. Bake con a static oven at 480°F for 5-7 minutes acceso the preheated disturbatore stone.
Remove the contemporary disturbatore with sausage and potatoes 31 from the oven and, before serving it hot, garnish with fresh basil 32buffalo mozzarella bites, and a drizzle of raw oil 33.
For the translation of some texts, artificial intelligence tools may have been used.
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