Stuffed and baked rosettes are the surprise snack (or “marenna”) to entice the hungriest workers. Here is the recipe!
Crispy and delicious, le stuffed and baked recipes they are easy to make and delicious to taste even outside the door. So you are ready for the recipe so-called “marenna"?
Whether they are sandwiches or rosettes, the Neapolitans will never give up on the "marenna", especially if the sandwiches in question are stuffed with fresh buffalo ricotta cheese and a full and rich flavor of piennolo cherry tomatoes. We propose, however, an alternative to the usual mid-morning snack, which the Campania people use after the first working hours.
The recipe for the baked bread rolls will thus give new light to the traditional "marenna". Taste these chests of bread riot of flavors will be an experience not to be missed.
Ingredients
- 4 small rosettes or small cakes
- 400 gr fresh buffalo ricotta
- 10-12 Piennolo tomatoes
- 40 gr Parmigiano reggiano
- 1 egg
- 3 tablespoons of extra virgin olive oil
- 1 clove of garlic
- 2 fresh basil leaves
- Salt to taste
We prepare the envelopes
Both rosettes and "sfilatini" will be suitable if bought fresh from the day. Take them out of the upper cap, emptying some of the crumb by flattening the rest. Wash the Piennolo tomatoes and in a pan with the oil and the whole peeled garlic, let's scald them for 5 minutes creating a very dry sauce. Let it cool.
We prepare the tasty filling
In a small bowl sift the buffalo ricotta bell and season with salt, grated Parmigiano Reggiano and the egg, beating and mixing everything. Add to the sauce also a pinch of salt and basil leaves hand-chopped. Line a baking pan with the empty and panini sandwiches fill them with ricotta and cherry tomatoes prepared earlier, covering the sandwiches with the caps removed at the beginning.
The last step before enjoying the baked sandwiches will be to pass them in 180 ° oven for 15-20 minutes only.
