Neapolitan Rustic Quick and easy recipe
Neapolitan rustic: one of the best things that the Neapolitan rotisserie offers. It pleases all lovers of both sweet and savory in fact the rustic is composed of a sweet pastry that wraps a salty filling made of ricotta, pepper, salami and provolone. You recognize the rustics by their oval shape, they are similar to the sfogliatelle (shortbread). Today I propose the very simple and successful recipe. You can use the oval molds (as I did) or prepare a larger single rustic, if instead you create a rectangular shape it is perfect for buffets by cutting it into slices.
Ingredients for 6 small oval rustics
- 2 rolls of sweet shortcrust pastry
- 700 gr of ricotta
- 7-8 slices of Napoli salami
- Provoloncino di Sorrento (like caciocavallo)
- 1 egg
- butter and flour
- 2 tbsp grated Parmesan cheese
How to make the Neapolitan Rustic
Cut the salami into slices and then into small pieces, also cut the provolone (I used the provoloncino di Sorrento, but the fior di latte of the day before is fine, or a provolone type caciocavallo). In a bowl, put the ricotta, Parmesan, salami and provoloncino cut into small pieces and turn everything, mixing the ingredients.
add the egg and plenty of ground black pepper
At this point, grease the molds (or the pan) with butter and sprinkle with flour, removing the excess, cover the frosted oval molds with the pastry and prick the pastry with the tines of a fork.
Fill the molds with plenty of ricotta filling, creating domes
cover with the remaining shortcrust pastry, pressed on the edges to seal the two edges and to remove the excess shortcrust pastry, prick the surface with a toothpick, brush the surface with egg yolk and milk
Bake in a hot oven for 25-30 minutes at 180 °, if the top immediately becomes golden cover with a sheet of aluminum foil. And your delicious Neapolitan Rustico is ready. Enjoy your meal!
WINE PAIRING: Solopaca Bianco or Elba Bianco Doc
For this wine pairing I consulted the site: www.bodegasdevino.org
Enjoy your meal!