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Neapolitan Rustic Recipe of of 21-03-2014 [Updated on 02-10-2018]
The Neapolitan rustic is a classic of traditional Neapolitan cuisine, it is a sweet shortcrust pastry shell with a salty filling made of ricotta, eggs, salami and pecorino, a sweet contrast that will win you over for its particularity. The Neapolitan rustic is usually prepared in many single portions with an ovoid shape and you can find it in all the takeaways in Naples and surroundings, but do you want to put the satisfaction of doing it at home and adjust the doses according to your taste? To me who doesn't particularly like the sweet / salty contrast so it seemed perfect, but if you want, you can slightly increase the doses of sugar in the pastry which, I recommend, must be made with lard;) I leave you to the recipe and I run away, sorry if this week I was a little fugitive but I'm anxious about Sunday :( docks
Method
How to make the Neapolitan rustic
Put the flour, sugar, lard and half beaten egg in a bowl (the other half you will need for the filling)
Mix the ingredients quickly, form a ball, cover it with transparent film and let it rest in the fridge for 30 minutes.
Meanwhile, in a bowl, mix the ricotta with the remaining egg, pecorino, salami and diced cheese.
Take the dough again, roll it out on a pastry board and cut out some shapes to cover the molds.
Prick the pastry base with the tines of a fork
Then fill with the filling
Cover with the remaining shortcrust pastry, seal the edges well, then make holes over the entire surface of the shortcrust pastry
Bake the Neapolitan rustic at 180 ° and cook for about 20 minutes
Let it cool and serve
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