Maritozzo marinaro - Ingredients for approx. 23 maritozzi
- Chop the rocket in the cream, then pour it all into the bowl of a stand mixer, mix with the cream cheese and set aside at 16°C.
- Put all the other ingredients in the bowl of a stand mixer, add the rocket mixture and start to knead.
- Continue to knead until the dough has a good elasticity, then shape it into a ball, cover with clingfilm and leave to rest for 45 minutes at 22°C.
- Shape into balls weighing 60 g each and place them on a baking sheet.
- Refrigerate for 12-14 hours, then leave to rise at 26°C for about 3 hours.
- Brush with a 50/50 mixture of egg and cream before baking in the oven at 180°C for 18 minutes with the vent closed.
- Set aside in a blast chiller and decorate.
81 g rocket salad 162 g eggs 72 g erythritol 5 g Diastatic malt extract (5,000 PU) 27 g Brewer's yeast 117 g natural liquid starter 513 g ‘00’ grade flour – Strength 330 – Resistance/Elasticity 0.50 100 g 92 g Selection Cream 35% fat 14 g fine salt
- In a saucepan, bring a large quantity of salted water to the boil.
- Dip the cuttlefish into the water 2-3 times, holding it by the head, so that its tentacles curl up.
- Continue cooking for 25-30 minutes (to check if the cuttlefish is cooked, insert a toothpick into the flesh. If it goes in easily, it is cooked).
- Leave to cool in the cooking water and once cool, cut into fillets.
- Brown the red onion in a little butter until golden.
- Add the cuttlefish fillets and brown.
- Mix the butter with the cream cheese, add the Sculpture cream and the cuttlefish, which has been put through a blender, and lastly, the gelatine (which should be melted in advance).
- Leave to cool and whip before using.
- Decorate with crunchy calamari.