Florentine semelle or rosetta-style rolls
For a lampredotto sandwich, choose a small round semelle or a rosetta-style roll that can hold the meat and salsa verde. These are bread choices for the dish, with shapes and crumb that vary between bakers.
- Form
- Individual round bread rolls.
- Choice
- Semelle or a suitable rosetta-style roll.
- Use
- Split, filled and lightly moistened with broth.
A baked roll, ready to fill
Buy the rolls already baked. Their flour blend, ingredients, shaping and crumb can differ between bakeries. Ask the baker about the bread and check the ingredient label for any dietary requirements.
Bread for the Florentine sandwich
Semelle and rosetta-style rolls are used for lampredotto in Florence. Choose a small round roll with room for the sliced meat and enough structure to hold the warm filling.
Split and moisten just before serving
Cut the roll across the middle with a bread knife. Add the sliced lampredotto and salsa verde, then moisten the top with broth as the recipe directs. Assemble close to serving so the bread still holds the warm filling.
Cook with it
Check the crumb as well as the crust
Choose individual rolls that suit the recipe’s portions. The cut roll needs room for the meat while retaining enough structure to pick up. Look at the crumb and ask the baker for a roll suited to filling.
Keep unfilled bread separate
Keep the unfilled rolls covered in a clean bread bag until needed. For a later meal, freeze plain rolls while fresh and thaw before filling.
