Greetings, folks! Today, we’ll show you how to make Maritozzi Con La Panna, or sweet buns with whipped cream, a traditional Italian sweet bun.

Maritozzi are beautiful and tasty Italian cream buns. It’s a brioche-style soft and light bun that’s divided in half and filled with whipped cream! You may easily find one in a pastry store or a coffee shop in Rome. In Italy, these buns are usually served with coffee during breakfast or with a cup of tea in the afternoon.

After making Filipino Ensaymada buns, and Japanese Cream Pan, it’s time for these delicious Italian Maritozzi buns. Also, if you love Italian recipes, you don’t want to miss this Famous Sicilian Cannoli Authentic Recipe and these irresistible Canestrelli cookies. 

What is Maritozzi?

Maritozzi buns date back to the Middle Ages and originated in the Lazio district of Rome. Flour, egg, yeast, sugar, honey butter, salt, and orange zest (or lemon zest) are ingredients used to make authentic Italian Maritozzi buns.

The term is derived from the slang corruption of the word “marito.” Maritozzo or “marito” at the time was well-known to famed Roman poet Gioacchino Belli who observed that “during lent, everybody eats maritozzi at the Caffetteria as they had never dined before.”

He would also have recognized that young lovers would deliver them as Valentine’s Day present on the first Friday in March. A groom-to-be would get a huge maritozzo topped with sugar and containing a ring or a little golden item from his future wife.

As a result, the term maritozzo evolved to imply “husband.” According to another tradition, the girls who prepared the greatest maritozzi were more likely to find spouses well before the rest of the girls.

Maritozzi An Old Tradition

Bread flavored with honey and raisins existed as early as the Roman era. For centuries, women have made identical ‘pagnotelle’ to fit inside the saddlebags of workers who, although away from home all day, may get food on hand.

They shrank in size throughout the years to become a bun. They were so subtle that they were the sole sweet allowed during Lent when the laws of fasting were particularly severe when it came to butter.

They even got the title ‘Er Santo Maritozzo’.

Of course, Rome has a plethora of pastry shops and coffee shops selling cakes, pastries, and sweets, but the maritozzo, the King of Roman sweet bread, will always have a place. After decades of neglect, the maritozzo is making a comeback in Rome… and in style.

A delicious maritozzi must be loaded with ‘Panna montata’ cream and should be both exquisite and delicate. Bakery-made Marioizzi is even lighter than pasticcerie-made, which are richer and less delicate. Enjoy Maritozzi as a delicious treat in the afternoon or with a cup of coffee in the morning.

Check out this Italian Lemon Ricotta Cake!

Maritozzo Day

On Saturday, December 4, 2022, Rome celebrates Maritozzo Day, a yearly celebration of the maritozzo. Maritozzo Day, now in its fifth iteration, is devoted to commemorating the well-known Roman dessert, from the traditional cream-filled form to more daring variants.

The event’s organizers, Tavole Romane, encourage customers to visit their go-to maritozzo vendors so they may “enjoy each bite leisurely” and share maritozzo images and videos on social media.

There will be plenty of pastry shops, bakeries, and pizzerias in the capital and beyond where you may sample this distinctive treat that represents the Eternal City and is beloved across Central Italy and beyond!

Please share the image below to your Pinterest board if you like this Maritozzi recipe!

Maritozzi Recipe

There are many versions of traditional recipes. The Marchigiani Maritozzi is the most well-known and loved.  Today I will share the original Maritozzi con La Panna recipe. This recipe is easy and accessible for all. 

The Maritozzi must be coated with sugar syrup after they have been cooked. This is necessary to give them a glossy appearance. Once they have cooled, they should be cut in half lengthwise (or more) and filled up with whipped cream. You will taste the authentic flavor and smell of real Maritozzi with super soft, homemade cream.

If you ever find yourself in Rome, you should visit IL MARITOZZO ROSSO and try their Maritozzi. Because this is where my inspiration for this recipe came from. 

So, without further due, let’s jump into this Maritozzi Con La Panna Recipe!

Ingredients

For the buns:

• 2 tsp of active dry yeast
• 1 TBSP of honey
• 3 Cups of all-purpose flour, divided
• 1 cup of lukewarm milk
• ¹⁄₃ cup of bread flour
• ¹⁄₃ cup of sugar
• ¹⁄₂ tsp of salt, kosher
• 5 TBSP of unsalted butter, softened and cut
• 2 Tbsp of olive oil, plus more if needed
• 3 eggs
• 2 tsp of orange or lemon zest, grated

For the syrup and filling:

• 3 TBSP of sugar
• 1 Cup of heavy cream, sweetened and whipped to firm peaks* taste with powdered sugar

Instructions

• Make the buns by whisking 1 cup of lukewarm milk, yeast, and honey in a large bowl. Let the mixture stand for 10 minutes before adding the rest of the ingredients. Mix in 1/2 cup all-purpose flour. Cover the bowl with plastic wrap or a kitchen towel and let the mixture rise for 20 minutes.
• Add the all-purpose flour, bread flour, sugar, salt, and remaining flour to the bowl of a stand mixer equipped with the paddle attachment. Mix the ingredients on low speed until well combined. Next, add the eggs, orange zest, and the saved yeast mixture and mix until smooth.
• Using your silicone spatula, scrape the sides and bottom of the bowl. Mix in one-half of the butter at a time in the mixer on low speed until it is well incorporated. Continue to mix and scrape the butter until it is fully incorporated and add the rest of the butter. Then, while the mixer is still running, drizzle in the olive oil. At this stage, mix on medium speed until the dough becomes smooth, a bit sticky, and elastic. This part should take a maximum of 10 minutes.
• Add a small amount of oil to a large bowl and spread evenly. Move the dough to it and cover it with plastic wrap or a kitchen towel. Allow to rise for 1-1/2 hours at room temperature; it should double in size.
• Place parchment paper on two large, rimmed baking sheets and place them aside. Place the dough on a work surface. Divide the dough into 10 same-size portions using a large chef’s or regular kitchen knife. Each piece should be rolled into a ball using your palm.
• Next, roll the dough against a work surface using your hands. Use your hands to gently press down on the two sides of each ball and create oval tapered shapes (5 inches long). Place the buns on the baking sheets. Make sure there is at least 2 inches between each one (this will give them room to rise). Place the buns on the lined baking sheets and cover them with a towel or plastic wrap. Let rise in warm until they are puffy, soft and have not doubled in size. This can take about 40 minutes.
• Place the buns on the lined baking sheets and cover them with a towel or plastic wrap. Let rise in warm until they are puffy, soft, and have not doubled in size. This can take about 40 minutes.
• Preheat the oven to 350F with one of the racks in the middle. Bake the buns and rotate the tray halfway through baking to ensure that the buns are golden brown. This takes between 15-18 minutes.
• Make the syrup while the Maritozzi buns bake. Over medium heat, using a small pot, combine the sugar with 3-4 TBSP of water. Stir frequently, cook the syrup for 2 minutes. Then, remove from heat and let cool.
• After the Maritozzi buns have been removed from the oven, brush them with the syrup (Be generous) and let them cool completely.
• Use a small knife to cut the buns vertically along the middle and split them, but not all the way. Fill the buns with whipped cream and serve right away.

Maritozzi Video Recipe

Dive into the world of Maritozzi mastery with skilled Fabrizio! See a slightly more complicated version of this delicious treat that is well worth your time and attention.

Conclusion

Maritozzi buns are hands down the best sweet buns I’ve ever tasted and made. Italians know their pastry, that’s for sure! I hope you take your time and try this Maritozzi recipe yourself, and if you do, please let me know how it turned out for you by commenting here. Also, if you’re having any difficulty with the Maritozzi recipe, please let me know, and I’ll reply. Thank you!

Have you ever had Kare-Kare? This is a traditional Filipino oxtail stew. Kare Kare is a rich and thick peanut sauce-based Filipino dish. It is a classic meal eaten on special occasions in the Philippines. The customary recipe requires a cow tail.

There are several recipes that call for both ox tripe and tail. String beans, eggplant, bok choy, and banana blossoms are among the vegetables used in this meal. To thicken the sauce, golden brown toasted powdered rice is utilized.

What is Kare-Kare?

Kare-Kare is a famous Filipino stew given on special occasions such as fiestas, birthdays, and family reunions. The dish’s signature component is its peanut sauce. This is created from peanut butter, powdered toasted rice, and annatto seed extract and is prepared with a variety of vegetables and meat (typically oxtail or ox tripe). It has a milder flavor than other rich Philippine meals, which is why it is frequently served with bagoong, a salty shrimp paste.

This meal is prepared in a palayok or clay pot. At the very same time, it serves as a serving dish. Kare-Kare tastes best when served with regular white rice. Bagoong alamang, or fermented shrimp paste, adds character to the meal. Simply mix a spoonful of rice, Kare-Kare, and bagoong with a tiny piece of bagoong and enjoy!

Kare-Kare Variants

Kare-kare has multiple variations. The most noticeable distinction between them is related to the meat component. We now know that oxtail is the typical protein in this meal. Tripe is another useful meat option. There are various variations that employ different types of beef and even seafood.

Beef Kare-Kare

The classic variation is known as beef Kare-Kare. This primarily applies to beef-based variations. Beef Kare-Kare is made of beef chuck, beef shank, and Maskara ng Baka, or cartilage from the cow’s face.

Seafood Kare Kare

Seafood includes shrimp, crab, mussels, and squid. There is a recipe that includes all of these items. It’s known as seafood Kare-Kare. Fish can be utilized as well.

Pata Kare-Kare

If you want to make Kare-Kare with a pig leg or a pork hock, this is called pat. Pata is the second most common ingredient, just after oxtail. This cut of meat is popular, not just because it is less expensive than beef but because it complements the other flavors greatly.

Pata is a favorite ingredient in my Kare Kare. The rich and flavorful sauce compliments the pata’s soft flesh and fat. It’s scrumptious!

Be sure to check these Filipino Recipes:

Filipino Chicken Adobo

Authentic Ensaymada Recipe

Beef Tapa Filipino Recipe

Easy Chicken Tocino

Maja Blanca Easy Recipe

Homemade Sisig Recipe

Chicken Liver Adobo

Technique for Cooking Kare Kare

Let’s get into how I made the rendition in this recipe article. The key steps are to tenderize the meat, create the sauce, and prepare the veggies.

Boil the meat with the sliced onion to soften it. This should make it supple while also giving a wonderful taste. For the most outstanding results, oxtail should be really tender. If trying the conventional technique, it takes approximately 3 hours to boil. A pressure cooker is a faster option. It cuts the cooking time in half.

The peanut sauce has the power to make or ruin your meal. Therefore, it is critical to have the right mixture ratio to create the desired sauce quality. Try not to get it perfect – not too heavy or too thin. To prepare the sauce, I combine peanut butter and crushed peanuts. It gives it a deep taste. Annatto seeds give the sauce a crimson hue. You’ll need to soak the seed in warm water for around 12 minutes to remove the color. The colored water, not the seed, is utilized to produce the dish. After using the seed, throw it away. Toasted ground rice can be used as a thickening agent for the sauce.

Vegetables are an integral part of Kare Kare. They can be cooked alongside the meat or added after the meal is served. I chose to sauté the veggies separately with garlic.

Cooking Hints for Kare-Kare

To rapidly tenderize the oxtail, use a pressure cooker. It tends to take me half an hour, as opposed to about 3 hours when done traditionally.

When boiling with the conventional technique, keep an eye on the quantity of water. Pour in extra water as required until the meat is thoroughly soft.

Bagoong alamang, or shrimp paste, is a vital ingredient. It must be thoroughly cooked before serving. I’ll be making this recipe soon for you, in the meantime, precooked bottled bagoong alamang is also available in supermarkets.

Share the image below to your Pinterest board and save this Kare-Kare Recipe!

List of Ingredients

• salt and pepper to taste
• 1 tbsp garlic minced
• 1 small banana flower bud sliced
• 1 onion chopped
• 1 bundle pechay or bok choy
• 1 bundle of string beans sliced into 2-inch pieces
• 4 pieces of eggplant sliced
• 1/2 cup peanut butter
• 1/2 cup shrimp paste
• 1/2 cup of annatto seeds (soaked in water)
• 1/2 cup toasted ground rice
• 1 cup ground peanuts
• 33 Ounces water, about 1 Liter
• 3 lbs. oxtail cut in 2-inch slices (or use tripe or beef slices)

Directions

1. First, boil the water in a big saucepan.
2. Add the oxtail, then the onions, and cook for 2.5 to 3 hours, or until soft, 35 minutes when using a pressure cooker.
3. When the meat is cooked, throw in the ground peanuts, peanut butter, and annatto seed coloring water and let it simmer for five to seven minutes.
4. Cook for 5 minutes after adding the toasted ground rice.
5. Sauté the garlic in a separate skillet, then toss in the banana blossom, eggplant, and string beans and simmer for 5 minutes.
6. Place the cooked veggies in the big saucepan with the other ingredients.
7. Season with salt and pepper to taste.
8. Serve immediately with shrimp paste. Cheers!

Conclusion

This Kare-Kare Recipe (Filipino Oxtail Stew) is really simple to make, as you can see from the instructions. Even if you’re not a fan of oxtail I strongly recommend you try it, you’d be surprised. When all these ingredients come together, you’ll have an explosion of different tastes complementing each other in your mouth. If you have any questions about Kare-Kare please let me know down in the comments section, and I’ll reply. 

The simplest Sisig recipe you’ll ever prepare! Sisig is the most renowned Kapampangan dish of all time! Have this quick and straightforward Sisig dish with a grilled pig belly! Crispy and hot, exactly how it should be.

What exactly is Sisig?

Sisig recipe is the most iconic Kapampangan cuisine in the Philippines, and it is attracting increasing popularity across the world. You can find Sisig dishes on the menus of most restaurants and Carinderias, which are small food vendors.

This Sisig Recipe is the modernized version of the Sisig most people know. Sisig, a Kapampangan term, means to eat any sour or unripe fruit with vinegar dressing.

Because of the vinegar and/or calamansi juice, it was historically a highly sour meal. Pork or other meat was not incorporated until much later.

Ingredients Needed for Sisig

Authentic Filipino Sisig recipe is prepared with pig head parts like snouts, ears, jowls, cheeks, and (believe it or not) pig brain. If you’re not a big fan of them or are having difficulty locating such items, this recipe is for you! Here’s what you’ll require:

• The pork belly is fatty but meaty, making it ideal for Sisig. It’s easy to cook and can be found at any meat shop without question.
• The two spices I use are garlic and onions. I also added green chili peppers to create a more aromatic flavor and red chilies to make it spicier!
• Seasonings: soy sauce and liquid seasoning. If you’ve been limiting your salt consumption, choose reduced-salt soy sauce.
• Liver pate, also referred to as the liver spread. It adds richness and taste to the Sisig.
• Calamansi is also called calamondin or Filipino lime. This gives Sisig its distinctive tanginess taste. If you don’t have Calamansi, It can be replaced with lemon or lime juice. However, the taste will be unmistakably different. A dash of vinegar can be incorporated for extra acidity.
• Mayonnaise is frequently used as a replacement for pig brain, making Sisig rich and velvety. I’ve heard that sisig aficionados typically avoid using mayonnaise, but I enjoy it.
• Eggs. It is optional, but you could top your Sisig with a fried egg. 

How to Cook Sisig with Pork Belly

Pork belly may be used in two main ways for Sisig. Both methods are simple and involve less work than traditional charcoal grilling.

1. Prepare it from scratch by boiling pork belly strips in water until soft. The time required to cook it is based on the size of the meat. Allow it to air dry for several minutes before seasoning it with salt. Fry till crisp in heated oil. You may also bake to avoid splatters.
2. Make use of leftovers – do you have any leftover Lechon or fried pork? Turn that into Sisig! That’s all there is to it!

FAQs

How Do You Serve Sisig?

Serve Sisig immediately from the pan. Then garnish with additional raw onions and raw egg to make it extremely velvety (radiant heat will fry the egg, don’t panic!) If feasible, move to a sizzling hot plate. I usually use a cast iron pan that doubles as a serving dish. It kept the heat far longer than a typical steel pan. Serve with rice by itself or with beer or your preferred ice-cold beverage.

What are the storage and shelf-life requirements?

Keep the leftovers in an airtight container in the refrigerator for 3 to 4 days. After that, freeze in a sealed container or heavy-duty freezer bags to prolong the shelf life. Thaw completely before cooking on the stove or in the microwave.

Can I use chicken liver paste instead of liver paste?

You may use raw chicken liver instead of liver paste.

To get ready: Season with pepper and a touch of salt before cutting into serving pieces and pan-frying until done but still soft. Avoid overcooking. Shred it with a fork, then put in the remaining sisig components shortly before the spices.

What’s the difference between Traditional and Modern Sisig Recipe?

Sisig was adapted and evolved into what it is now because of the inventive thinking of Lucia Cunanan, a.k.a. “Aling Lucing,” who served it in her Angeles City Carinderia. She devised a means to repurpose the pigs’ heads that would otherwise be discarded by the distribution centers that made food for the American soldiers when they were stationed at Clark Airbase.

It quickly became famous as “pulutan,” or beer food, at this late-night establishment. Later, a competitor, Benedicto Pamintuan, suggested presenting it on a sizzling platter. Not to be outdone, Aling Lucing began to feed her Sisig in the very same fashion.

In Pampanga, it is also commonly served as a side dish with rice. However, as a “pulutan,” it is typically served on a sizzling platter and adorned with a raw egg in other localities.

Nowadays, there are many variants of the original pork Sisig, such as chicken Sisig, tuna Sisig, and squid Sisig, to mention a few. I’ve tasted many types of Sisig from all throughout the country.

Share the image below on your Pinterest board if you like this Sisig Recipe! 

List of Ingredients

• salt and pepper to taste
• 1 ½ tsp soy sauce
• 1 tbsp liquid seasoning (add more if you wish)
• 2 tbsp vegetable oil
• 2 tbsp calamansi juice (add more if you wish)
• 3 tbsp mayonnaise
• 3 cloves garlic
• Chopped green and red chilies (with reduced seeds)
• ¼ cup liver spread
• 1 large onion
• 500 g pork belly (18 oz)
• Water for boiling
• 1 Egg (optional)

Directions

• Boil the pork belly for 30 to 40 minutes or until soft. Allow it to air dry before seasoning it with salt.
• Pan-fry in hot oil until crisp, or oven-fry for 30 minutes at 230°C. Cut into small chunks. Set aside for some time.
• In a skillet or cast-iron pan, heat the oil. Mix in the garlic and onions. Cook until caramelized. Mix in the red and green chilies. For a few seconds, whisk until aromatic.
• Chop up some fried pig belly or Lechon and throw some in. Whisk together for 2 to 3 minutes. Next, put the liquid seasoning, soy sauce, liver paste, and 1⁄2 of the calamansi juice* into a mixing bowl.
• Add the black pepper to taste.
• Stir until the meat is thoroughly covered with the sauce.
• Mix in the mayonnaise. If you want, top it with a raw egg and cook it in the remaining heat.
• Take from the heat and top with additional raw onions. Serve hot on a serving dish or sizzling plate. If desired, add extra calamansi and liquid seasoning.

SISIG RECIPE TIPS AND SUGGESTIONS:

• Pork belly – if possible, use leftover pork belly lechon or Lechon kawali.
• Calamansi is another name for calamondin. If you substitute lemon or lime, the flavor variation will be evident. *
• Knorr, Maggi, or Bragg Liquid Aminos are the best options 
• Liver paste – replace with two pieces of chicken liver
• Season the chicken liver with calamansi, black pepper, and soy sauce. Cook for two minutes per side in heated oil. Mince with a fork before refrying till crispy.

More Filipino Recipes:

Filipino Chicken Adobo

Filipino Beef Caldereta

Homemade Beef Tapa Filipino Recipe

Authentic Pork Siopao Asado Recipe

Easy Chicken Tocino Recipe In No Time

Maja Blanca Easy Recipe

Authentic Ensaymada Recipe (Filipino Buns)

Conclusion

I hope you’ve enjoyed this Filipino Sisig Recipe. If you follow my blog, you can see the pattern of me posting more and more Filipino recipes; no wonder they are amazing. Please let me know if you have any questions or suggestions about this Sisisg recipe down in the comments section, and I will reply. Thanks!