Maritozzo marinaro | Corman International

Ingredients

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