My Mini Gluten-Free Rosettes with Dexter, my gluten-free sourdough
stuffed with oxheart tomato, oil, salt, and oregano, come from a moment of “nostalgia.”
💙I have a vivid memory of myself as a child, lying on my grandmother’s carpet, with a large rosette stuffed with tomato🍅, oil, salt, and oregano, watching ⚽”Holly & Benji, two champions” calling my grandmother to read me the episode title…
▶The michetta, in the Bergamo area stellina and in Verona (and also in Liguria) rosetta, is a type of puffed bread (thus hollow inside) recognizable by the typical star-shaped mold with a central “cap.”
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 11 Hours
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.8 oz gluten-free sourdough (refreshed and active)
- 6.8 oz water
- 8.8 oz gluten-free flour mix
- 1 tbsp extra virgin olive oil (+ for seasoning)
- 1 tsp salt (+ for seasoning)
- 1 oxheart tomato
- to taste oregano
Steps
Dissolve the sourdough in lukewarm water.
Add the flour mix and stir, then add oil and finally the salt.
Knead (preferably with spiral whisks) until you get a creamy but moldable dough.
Cover and let rise 8 hours at room temperature or until doubled.
Form 6 balls, dust with flour, and slightly flatten them. Cut a rose shape in the center.
Let rise for another 3 hours.
Bake in a preheated static oven at 392°F for 30 minutes.Stuff as you prefer, I chose oil, salt, oregano, and oxheart tomato.
💭The manga Capitan Tsubasa – Holly e Benji (キャプテン翼, Kyaputen Tsubasa) that I bought on my trip to Tokyo and a historical artifact .. an issue of the “Corriere dei Piccoli” dated 1988.
