Interesting Facts About Your Italian Restaurant Stromboli
While it might have a lot of calories, there aren’t too many dishes that can top a stromboli that you’ll find in an Italian restaurant. You may not have thought very much about where this particular dish came from or how it’s made, but you may be interested to learn.
Usually, a stromboli contains several different meats such as capocollo, salami, and pepperoni, in addition as pizza dough, tomato sauce, a variety of Italian herbs, and several different kinds of cheese such as provolone and mozzarella. Rolling out the dough and then adding layers of meat and cheese typically prepare it. Then, the herbs are additional for additional flavoring. The preparer will then roll in the dough so that it seals the elements inside and lets the flavors blend in an already fact. After it comes out of the oven it is sliced and served.
There are a associate of different versions of how the stromboli first came about. Some say it started in the 1950s in Philadelphia, the brainchild of Romanos’ Italian Restaurant & Pizzeria founder Chef Nazzareno Romano. Others believe that Mike Aquino, Sr. made the first Stromboli in Spokane, Wash. in 1954. It is believed that the dish was named after the small island of Stromboli off of the coast of Italy. There is another story that says the dish was named after the movie of the same name.
in any case the origin, most people refer to the stromboli as a “rolled up pizza.” However, it can be filled with many different kinds of elements. There are already vegetarian versions, although preparers need to be careful when making a vegan stromboli that the dough doesn’t get too soggy. Many people confuse the stromboli with the calzone, which is another rolled up delicacy that has similar elements.
If you are interested in making a stromboli at home, you’ll need some frozen dough (unless you want to make your own dough, of course), meats such as salami, ham, pepperoni and in any case else you like, and cheese. Most people prefer to use mozzarella, provolone, or Fontina cheese. You can add some tomato pesto, basil leaves, or already chopped olives if you want some additional flavor.
Cut your dough and leave about a one and one-half-inch border around the elements. Make sure that you let the dough get to room temperature first so that it doesn’t contract as you’re rolling it. Put your elements on the dough, roll it up, and then back at 400 degrees for about 30 minutes, or until the dough is golden brown. Take it out of the over and let it sit for about 15 minutes before you slice it so that the elements can cool enough to keep up together. Once it has cooled, enjoy it just like you’re in your favorite Italian restaurant.