Corman
  • Baker-Pastry Chef

Maritozzo marinaro

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 23 pieces
  • 2 completion stages
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Corman products used for this recipe
Selection cream 35% fat Dairy butter 82% fat - Block Sculpture 30.2% fat
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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
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Cuttlefish mousse

  • 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.
120 g Dairy butter 82% fat – Block 320 g Sculpture 30.2% fat 100 g 300 g Cooked cuttlefish 72 g gelatine 100 g Cipolla di Tropea (Tropea onion) or Red onion
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Recipe - Maritozzo marinaro
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