Here is the recipe for the rustic Neapolitan: a perfect contrast of sweet and savory for a goodness as few!
In this new appointment with our address book Cooking in the Neapolitan area, we offer you another classic of traditional Neapolitan cuisine: the Rustico Napoletano.
From the name it may seem like the usual sweet salty, but the point is just that! The Neapolitan rustic, in fact, is both sweet and salty, or rather, the shell is sweet and enriched with the usual lard and the filling is salty; a Dolce contrast that delight the palate. Just like the rustic pie.
Most often the rustic is prepared in many portions, but sometimes also in large circular cake pans. You can find it both in pastry and rotisserie, but the pleasure of eating a rustic made with your hands is quite another thing!
But let's move on to his preparation!
Ingredients
For shortcrust pastry
- 400 grams of flour
- 200 gr lard or lard
- 100 grams of sugar
- 1 pinch of salt
- 4 yolks
For the filling
- 450 gr fresh ricotta
- 200 gr of fiordilatte
- 180 gr Neapolitan salami
- Parmesan cheese as needed
- 1 medium egg
- Salt and Pepper To Taste
15 frosted oval molds
Preparation
Start with the preparation of the shortcrust pastry. Mix the sifted flour with the suet. Add the eggs one at a time and then the sugar and the pinch of salt. Stir for a few minutes, form a dough and place in the fridge for 2 or 3 hours.
Now go to the stuffing. Add the ricotta with the egg, a handful of Parmesan, the fiordilatte cubed (taken from the fridge to make it more dry), the salami into small pieces, salt and pepper.
Grease the 15 molds and coat them with about ¾ of the pastry previously spread with the help of the flour. Prick the bottom and sides with a fork and refrigerate for about ten minutes.
Extract from the fridge and stuffed with the ricotta and sausage stuffing.
Cover with the remaining pastry and close well. Prick the surface with the fork.
Cook the rustiques in a preheated oven for about 25 minutes at 180 °.
Buon appetito!
