Gambuccio and pecorino savory bites made with puff pastry. When seasoning them, you can use, if you prefer, the same amount of speck or rolled pancetta instead of gambuccio, always finely chopped. They are also fantastic with sausage; in fact, the more seasoned the filling, the tastier the bites. I added pecorino, but naturally if you prefer Parmesan that works too. As you can see, the ingredients are very flexible: change them as you like. So, very easy to prepare — the only ingredient you can’t do without is fresh rosemary, finely chopped if possible, and because we use instant dry yeast you don’t even have to wait for fermentation: put everything in the stand mixer and immediately cut the bites as you prefer, small, medium or large, up to you.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1/2 cup milk
- 6 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- 2 sprigs rosemary
- 3 oz pecorino romano, grated
- 2 3/4 cups durum wheat flour (semolina)
- 1 packet instant baking powder for savory preparations
- 4 1/2 oz prosciutto crudo (gambuccio), finely chopped
Tools
- Stand mixer
- Baking tray
- Parchment paper
- Pastry cutters
- Cutting board
- Ravioli cutter
- Knife
Steps
The savory bites can also be prepared with an electric whisk or by hand. Today I prefer the stand mixer, my faithful kitchen helper for 35 years — the same machine updated about 12 years ago.
I put the eggs and the oil into the stand mixer
and the milk.
Using a cutting board and a knife, I finely chop the fresh rosemary after washing and drying it.
I add it to the stand mixer.
I also add the dry instant baking powder for savory preparations and
give a good grind of black pepper.
I start the stand mixer and combine all the ingredients. I didn’t forget the salt, but I intentionally add only a very small pinch for a very simple reason.
I add the grated pecorino romano and then
the flour. I start again and let all the ingredients incorporate.
And here is my mixture ready for the bites. Meanwhile I preheat the oven to 356°F.
I also fold in the gambuccio, chopped as finely as possible with the knife. This is why I only added a pinch of salt to the dough earlier.
With the rolling pin I roll the dough on the work surface to just over half a centimeter thick — about 1/4 inch.
With half of the dough I used a ravioli cutter.
On the tray lined with parchment paper I placed the small bites
cut without worrying too much about shape.
With the other half of the dough I made slightly larger bites using a small espresso cup.
I placed them on the tray lined with parchment paper and baked them immediately, without waiting for rising, at 356°F for 15 minutes.
Here they are: gambuccio and pecorino bites, ready to serve hot or cold — either way they’re delicious.
Serve them with a draft beer for a rustic, appetizing aperitif.
Whether small or large, success is guaranteed either way.
These are my favorites: larger, with gambuccio and pecorino, the classic ones made with plenty of fresh rosemary.
Also great for finger food.
Tips
I would like to suggest another simple and quick appetizer that can be prepared in advance: the herb appetizer, fragrant with fresh rosemary and other field herbs and aromatics.
https://blog.giallozafferano.it/vaipinacucina/antipasto-alle-erbette/https://blog.giallozafferano.it/vaipinacucina/antipasto-alle-erbette/FAQ (Questions & Answers)
Can pecorino romano be substituted with Parmesan in the bites?
Certainly — replacing pecorino with Parmesan will make the bites noticeably milder in flavor.
What is gambuccio?
Gambuccio is the end portion of prosciutto crudo and is considered a prized, very flavorful part of the ham (which does not necessarily mean very salty). Thanks to the rind that covers it, it remains soft during curing and is delicious eaten as is or used cooked in a variety of dishes.
