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Ascoli Piceno
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A super tasty and easy recipe. An explosion of flavours to share with the family, perhaps in front of the fireplace.
Ingredients for
4 servings
- 4 puffed rosettes
- 2 eggs
- 1 Sabelli smoked scamorza
- 2 heads of long-leaf radicchio
- 40 g of walnuts
- 200 g of boiled red beans
- 4 slices of speck
- Extra virgin olive oil, salt to taste
Prodotti utilizzati per questa ricetta
Scamorza Take-away
250 g
Method
First, cut the rosettes at the top and hollow out the inside slightly; beat the eggs and brush the two sides of each rosette, then bake at 200°C for a few minutes until golden brown. Now cut the radicchio fillets thinly and blanch them in a pan with oil and salt, then pour them into a bowl; keep 4 fillets aside to decorate at the end. In a pan, sauté the speck, previously cut into strips, and pour this into the bowl. Now add the blanched beans, chopped walnuts, and diced smoked scamorza to the bowl; fill the rolls with the mixture and put them back in the oven to melt the cheese. Remove from the oven, decorate with the radicchio fillets kept aside, and a little grated smoked scamorza.
WISDOM PILL
You can also use leftover bread for the stuffed rosetta, as it was created to reuse leftover bread, thus creating a tasty traditional Italian recipe.
