Pan a la chapa - È sempre mezzogiorno 13/05/2026

https://www.raiplay.it/programmi/esem... - Fulvio Marino, for "Around the World in 80 Sandwiches," takes us to Argentina and dedicates this recipe to the guest of honor who will be joining him at the end of the recipe... Belén! Fulvio prepares pan a la chapa, which literally means bread cooked on a chapa, or griddle. The name refers to the method of baking bread, widely used in Argentina to create a quick, convenient bread that's perfect for filling. This long-established bread can be filled with any filling, primarily meat. Fulvio chose a classic ham and cheese, and the latter is prepared according to a typical Argentine recipe: "provoleta," which is simply slices of cheese (usually provolone), seasoned and grilled (or cooked in a pan). In short, it's a kind of toast with an Argentine heart! Ingredients for the dough: 500 g 00 flour 15 g fresh yeast 300 ml water 10 g salt 30 ml extra virgin olive oil Semolina for dusting For the filling: Provolone Oregano Chili pepper Cooked ham Butter Mayonnaise Extra virgin olive oil Proofing: Let the dough rise until it doubles in size. Let the dough rise in portions for 30 minutes.