Stuffed Bread Rolls
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- small bread rolls
- milk
- egg
- lard or oil
- meat filling (battuto)
- truffles
Instructions
- Grate the crust of apple-sized rolls, cut a coin-sized plug in each, and hollow out the crumb leaving thick walls.
- Soak the rolls and plugs in boiling milk, close them, dip in beaten egg, and fry plug-side down in lard or oil.
- Detach the plug, fill with a hot, delicate meat battuto (chicken liver, breast, sweetbreads bound with a little flour, ideally with truffle), close again, and serve.