Now that Bertucci's has closed, my daughter has a desperate longing for their rolls, as do a number of her friends. I've never had them, don't know anything about their taste or texture, and don't have a clue about how to make them, or something like. I've looked online to no avail -- just found a general description and technique. Any ideas? Thanks for any help -- a bunch of millennials -- and I -- would be grateful.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)