To make any story work, you have to adapt. To time, to differences and to intolerances. Maybe that's why Marì's Maritozzo (slang for husband in Italian) is a hit with everyone; there’s something for every palate. There’s something for those who like it sweet, salty, “only large portions” or the “can I have a small one?” kind of diners. For those who want a “tasting menu” or those who want the vegan version without eggs or lactose, Marì’s Maritozzo has you covered! And it’s no coincidence that the restaurant bears the tagline un amore di maritozzo (that translates to a husband’s love). Here you can experience the revamped Roman tradition where future husbands pay homage to their fiancées with sweet pagnottelle! Sounds (or tastes, perhaps) better than a serenade, right?
Recipe for Marì's Vegan Maritozzo
Serves 4 (big “maritozzo” according to Marì)
Ingredients
9 oz. 00 flour, 3 oz. of lukewarm water, 1 tsp. brewer's yeast, 1 oz. sunflower oil, 1 tsp. of salt, 2 tbsp. sugar, ½ oz. turmeric, Poppy seeds as desired
Method
Dissolve yeast in warm water. In a mixing bowl, add yeast to other ingredients and work together well until mixture is firm though elastic. Leave to rise for about two hours (or until the dough reaches about twice its volume). Divide dough into four elongated sandwiches. Place them on a baking sheet lined with baking parchment and let rise for one hour. Finally, bake at 350°F for 20 - 30 minutes.
Savory filling
Ingredients
4 oz. cashew cheese, Spirulina powder as desired
For red turnip vegan mayonnaise
4 ½ oz. sunflower oil, 1 oz. soy milk, 2 oz. precooked red turnip, ½ oz. vinegar, Salt to taste
Method
For vegan mayonnaise, work all ingredients with a blender for a few minutes until consistency is creamy. Stuff the vegan maritozzo with red turnip mayonnaise, cashew cheese and a pinch of spirulina powder.
