Savory maritozzi are the savory version of the sweet buns with cream typical of Roman cuisine.
They are soft buns to be filled with savory mousses, spreadable cheeses, cold cuts, or vegetables according to your imagination and are perfect for the buffet of a birthday party, an anniversary or a celebration, but also to accompany an aperitif, for a dinner aperitif, or as an appetizer for a party or Sunday brunch.
Read on to find out how to make savory maritozzi with the easy recipe below, as usual, right after the photo 😉
You might also be interested in the following finger food leavened recipes for a buffet:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 3 eggs
- 2/3 cup milk (+ 2 tablespoons for brushing the maritozzi)
- 7 tbsp butter
- 7 tbsp water
- 1 tbsp sugar
- 10 g fresh yeast
- salt
- filling to taste (* see notes after the recipe)
Preparation of Savory Maritozzi
Crumble the fresh yeast and dissolve it in 2/3 cup of milk and 7 tbsp of water at room temperature.
Place the flour in a large bowl, make a well in the center, and pour in the yeast mixture, milk, water, one tablespoon of sugar, and two eggs.Start kneading until you have a smooth and soft dough.
Add the softened butter in pieces, kneading to incorporate it into the dough, and then make folds: pull the dough from one side at a time, folding it toward the center, until you have turned all sides of the dough a couple of times.
Place the dough in a bowl, cover it with a clean cloth, and let it rise for a couple of hours until it has doubled in volume.After this first rise, divide the dough into twelve equal parts and shape them into ovals.
Place the pieces on a couple of baking sheets lined with parchment paper, keeping them spaced apart. Sprinkle them with a bit of flour and cover them with plastic wrap.
Let them rise again until doubled (this will take about ninety minutes).At the end of the second rise, beat the remaining egg in a small bowl with the two tablespoons of milk and brush it over the surface of the savory maritozzi.
Bake them in a static oven at 356°F for twenty-five minutes.
Remove them from the oven and let them cool completely, then cut them on the surface along the longest side without going to the bottom of the maritozzo, and fill them to taste with spreadable cheese or savory mousses according to your imagination and tastes.
Notes
You can fill the maritozzi with one of the savory mousses you find by clicking HERE.
If you want to stay updated on all my recipes, without missing any more, follow me also on my Facebook page that you can find directly by clicking HERE.
