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Introduction
Salted Tronchetto with Seafood is a refined yet comforting Italian-inspired dish that brings the flavors of the ocean to your table in an elegant presentation. "Tronchetto" (meaning “small log” in Italian) typically refers to a rolled or log-shaped savory dish, and in this version, it features a delicate dough enriched with sea salt and wrapped around a creamy seafood filling. Perfect for holidays, dinner parties, or when you're craving something special, this dish is sure to make waves.
Ingredients
For the Dough:
2 cups all-purpose flour
1 tsp sea salt
2 tbsp olive oil
¾ cup lukewarm water
1 tsp dry yeast (optional, for a slightly airy texture)
For the Seafood Filling:
200g shrimp, peeled and deveined
150g squid rings
150g white fish (like cod or haddock), diced
2 cloves garlic, minced
2 tbsp olive oil
1 small shallot, finely chopped
1 tbsp fresh parsley, chopped
½ cup heavy cream
Salt and pepper, to taste
Zest of ½ lemon
Pinch of chili flakes (optional)
For Brushing (optional):
1 egg yolk mixed with 1 tbsp water
Sea salt flakes, for garnish
Instructions
Prepare the Dough:
In a large bowl, mix flour and salt. Add olive oil and gradually mix in the lukewarm water (and yeast if using). Knead until you get a smooth, elastic dough—about 8-10 minutes.
Cover and let rest for 30 minutes while you prepare the filling.
Cook the Seafood Filling:
In a skillet, heat olive oil over medium heat. Add garlic and shallots, sautéing until fragrant.
Add shrimp, squid, and white fish. Cook for 4–5 minutes until seafood is just cooked through.
Pour in the cream and season with salt, pepper, lemon zest, parsley, and chili flakes if using. Simmer until thickened slightly (about 3-4 minutes).
Let the mixture cool.
Assemble the Tronchetto:
Roll the dough out into a rectangle about ¼ inch thick.
Spoon the cooled seafood mixture along one long side of the dough.
Carefully roll the dough over the filling, sealing the edges and shaping into a log.
Place seam-side down on a baking tray lined with parchment paper. Brush with egg wash and sprinkle with sea salt flakes.
Bake:
Preheat the oven to 375°F (190°C).
Bake for 30–35 minutes, or until golden brown and crisp on the outside.
Let rest for 5 minutes before slicing.
Serving and Storage Tips
Serving: Slice into rounds and serve warm, perhaps with a side of arugula salad or a drizzle of lemon-garlic aioli.
Wine Pairing: A crisp white wine like Vermentino or Pinot Grigio pairs beautifully.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a 350°F (175°C) oven for 10 minutes to retain crispness. Avoid microwaving, as it may make the crust soggy.
Variations
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