Rosetta con Prosciutto
Rome, Italy
History
The rosetta — named for its rose-shaped scored crust and hollow interior — is Rome's signature bread roll, a staple of the city's bars and alimentari since at least the early 20th century. Its crisp, airy shell and hollow center make it the perfect vessel for a filling, and the classic combination is simply prosciutto crudo and good butter, sometimes with a few basil leaves. Romans grab a rosetta con prosciutto standing at a bar counter with a coffee or a glass of wine, making it one of the most enduring and beloved quick lunches in the city. Simple, elegant and deeply Roman, it is the sandwich that needs no improvement.
Ingredients
- Rosetta roll (hollow rose-shaped Roman bread roll)
- Prosciutto crudo
- Unsalted butter
- Fresh basil leaves (optional)
How to Make
- 1Split a fresh rosetta roll along its scored top.
- 2Spread a thin layer of good unsalted butter on the inside of both halves.
- 3Layer generously with thin slices of prosciutto crudo.
- 4Add a few fresh basil leaves if desired.
- 5Press gently together and serve immediately.
Known for it
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