The stuffed bread rosettes are a delicious main course but especially super quick. The heat has returned these days so why stand over the stove? That’s why this no-cook and very simple recipe was born. I would say it can be a salad served in a slightly unusual, original way.
The rosetta, or michetta, is a so-called ‘puffed’ bread because it has the characteristic of being hollow inside. Perfect therefore to be stuffed with cold cuts and cheeses. For this recipe, I thought of stuffing it in an original and different way than usual. Of course, you can then use the ingredients you like most. I prepared a salad based on arugula, cherry tomatoes, corn, and tuna, seasoned with oil, salt, and balsamic vinegar. For a more flavorful taste, and if you want to serve it as an appetizer, you can dress everything with a tablespoon of mayonnaise.
A unique dish, without cooking, and prepared in just a few minutes. Mine were gone in a flash! Easy and very versatile because you can use all the ingredients you want, but most importantly, if you need to clean out the fridge, this recipe is perfect. Do you want to try them too? Very easy, read the recipe and let’s go to the kitchen because the stuffed rosettes are prepared in a click!
If you’re interested in other no-cook recipes, also read:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Summer, August
- Energy 255.06 (Kcal)
- Carbohydrates 32.12 (g) of which sugars 6.67 (g)
- Proteins 13.26 (g)
- Fat 8.32 (g) of which saturated 0.91 (g)of which unsaturated 1.14 (g)
- Fibers 2.23 (g)
- Sodium 1,206.99 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 bread (rosettes)
- 4/5 cup cherry tomatoes
- 1 cup canned sweet corn, drained
- 5.6 oz tuna in water
- arugula (to taste)
- 1.7 oz extra virgin olive oil
- salt (to taste)
- balsamic glaze (to taste)
Tools
- Bowl
- Cutting Board
- Knife
Steps
To prepare the stuffed bread rosettes is very simple! First of all, wash the cherry tomatoes and cut them into quarters or halves, depending on their size. Then put them in a bowl together with the tuna, arugula, and corn.
Then season the salad with oil and salt and mix. Then cut off the top of the rosettes and fill them with the freshly seasoned salad.
Then add the balsamic vinegar, cover with the top, and serve at the table.
Variations and tips for stuffed rosettes
This type of preparation is better consumed immediately.
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FAQ Questions and answers for stuffed rosettes
Can I use a different type of bread?
Sure, but in this case, you’ll need to remove the crumb first, and then fill it.
What can I substitute for tuna?
As an alternative to tuna, you can use legumes, cheese like feta, or any other hard cheese of your choice. You can use all the ingredients you prefer, such as boiled eggs, cucumbers, carrots, or other ingredients to your liking. If you need to clean out the fridge, this recipe is perfect!
