If you are looking for some finger food to make for the Christmas lunch or dinner, then the savoury maritozzo with Prosciutto di San Daniele, robiola and thyme cheese is exactly what you need. The maritozzo is a classic sweet pastry typical of Lazio, made of a dough-based bun packed full of whipped cream. They are very easy to make, they’ll just demand a little patience from you, wait for the dough to rise for the required hours and you’re done.
If you want to taste these delicacies, follow the recipe written for you by Alexandro Basta.
Recipe for the savoury maritozzi with Prosciutto di San Daniele, robiola cheese and thyme :
Savoury Maritozzi (bread buns) with Prosciutto di San Daniele, robiola cheese and thyme
- 450 g “330W” flour bread flour with12 g proteins
- 250 ml milk
- 10 g fresh brewer’s yeast
- 30 g sugar
- 1 egg
- 2 teaspoons honey
- 40 g butter
- 10 g salt
- 1 egg yolk and 2 tablespoons milk to brush the dough
- Robiola cheese creamy cheese
- fresh thyme
- black pepper
- Prosciutto di San Daniele cut in thin slices
- Put in a large bowl the flour, the crumbled yeast, the sugar, the egg, the honey and the milk. Knead together the ingredients.
- Add the salt and the butter, a little at a time and knead until you get a smooth loaf, then let it rise in an oiled bowl, covered with plastic wrap or a cloth, for 3 hours at room temperature and then for 18 hours in the fridge.
- The following day shape 15 buns of 50 g each and let them rise covered until doubled in size, for about 3 hours.
- Brush them with the milk previously mixed with the egg yolk and bake them in an 180° C oven with a small saucepan filled with water on the bottom to create some steam for 10 minutes.
- Remove the saucepan from the oven and cook for 15/20 more minutes( times may vary).
- Cut the maritozzi in half and fill them with the robiola cheese softened with a couple of tablespoons of milk and some thyme.
- Add a pinch of pepper, a slice of Prosciutto di San Daniele and your maritozzi are ready.