Description

These bread rolls stuffed with stracchino and rocket are a delicious and quick idea for an appetizer or brunch. The freshness of the rocket goes perfectly with the creaminess of the stracchino and the flavor of the raw ham. I often prepare them when I have unexpected guests, because they are very easy to make and everyone always likes them. They can be prepared in advance and stored in the refrigerator until ready to serve. A vegetarian alternative is to omit the ham and add sun-dried tomatoes or Taggiasche olives. Perfect for a summer buffet or an outdoor picnic!

Ingredients (4 ingredients)

3 slice sandwich bread

120 g raw ham

250 g stracchino

40 g rocket

Preparation (8 steps)

Flatten bread

Place the slices of sandwich bread on a work surface and flatten them with a rolling pin. This step serves to make the bread thinner and easier to roll up.

Join the slices of bread

Arrange the flattened slices of bread next to each other, slightly overlapping the edges. Pass the rolling pin again over the overlapping slices to seal them and form a single surface.

Spread the stracchino and add the ham

Spread a thin layer of stracchino on the entire surface of the bread. Distribute the slices of raw ham over the stracchino, evenly covering the entire surface.

Roll and prepare for the second filling

Roll the stuffed bread over a sheet of transparent film, making sure that the side with the ham is facing downwards and the sandwich bread upwards.

Second filling

Spread a layer of stracchino on the upper side of the bread as well. Evenly distribute the rocket over the stracchino.

Roll up and cool

Roll the bread tightly, wrap it in transparent film and let it rest in the refrigerator for at least an hour. This step allows the roll to compact and be cut more easily.

Cut the rolls

After the resting time, remove the roll from the refrigerator, remove the film and place it on a cutting board. With a sharp knife, cut slices about 1 cm thick.

Serve

Arrange the rolls on a serving dish and serve cold.

Finished cooking? Great! 🎉

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About this recipe

The bread rolls with stracchino and rocket are a childhood memory, when my grandmother prepared them for birthday parties. She didn't use the Thermomix®, of course, but the idea of a fresh and tasty bite, easy to eat with your hands, has remained etched in my memory. I have adapted her recipe, simplifying it with the help of the Thermomix, but keeping the authentic taste intact. The stracchino is the soul of these rolls. Its creaminess envelops the palate, creating a pleasant contrast with the slightly bitter note of the rocket. Choose a quality stracchino, fresh and creamy, possibly artisanal. The raw ham adds flavor and a touch of deliciousness. Prefer a sweet ham, not too aged, so as not to overpower the other flavors. The rocket, with its peppery flavor, gives freshness and liveliness to the filling. Make sure it is well dried before using it, to prevent the rolls from becoming too moist. The sandwich bread, finally, serves as a base. It is important to flatten it well with a rolling pin, to make it thinner and easier to roll up. To prepare these rolls with the Thermomix®, you can use the appliance to slightly soften the stracchino, making it easier to spread. Just insert it into the bowl for a few seconds at speed 4. Be careful not to work it too much, otherwise it will become too liquid. Another trick is to use the Thermomix to finely chop the rocket, if you prefer a more homogeneous consistency. In this case, chop it for a few seconds at speed 5. The variations are endless. For a vegetarian version, you can replace the raw ham with sun-dried tomatoes in oil, pitted Taggiasche olives or grilled eggplants. For a spicier touch, add a pinch of chilli pepper to the stracchino. You can also experiment with other cheeses, such as ricotta or spreadable cheese. As for the aromatic herbs, try adding basil, parsley or chives. The bread rolls with stracchino and rocket are perfect as an appetizer, starter or for a brunch. You can serve them with a glass of Prosecco or a light cocktail. They also go well with a mixed salad or a selection of cheeses and cured meats. You can prepare the rolls in advance and store them in the refrigerator for a maximum of 24 hours. Wrap them well in transparent film to prevent them from drying out. When ready to serve, cut them into slices and arrange them on a serving dish. If you prefer, you can also freeze them. In this case, cut them into slices before freezing them and thaw them in the refrigerator for a few hours before serving.