The recipe for this rustic salami sun shape is somewhat similar to the “Rustico Salentino,” the difference lies in the addition of salami, and giving it a sun shape with intertwined rays. The recipe is suitable for dinner and also for buffets or finger food.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 9.2 oz Puff Pastry (Equivalent to two packs of 4.6 oz)
- 5.3 oz Salami (Hungarian)
- 4.2 cups Milk
- 0.7 oz Butter
- 2 tbsps Flour
- to taste Nutmeg (Powdered)
- to taste Black Pepper (Powdered)
- 2 tbsps Tomato Puree
- to taste Fine Salt
- Eggs (1)
- to taste Breadcrumbs
Preparation
Prepare the béchamel by dissolving the flour in a little cold milk in a saucepan over low heat with a knob of butter.
Stir and add the hot milk little by little. Salt, pepper, and add a little powdered nutmeg.
Mix with the tomato puree and stir continuously until it thickens. Cut the salami into small pieces and mix it with the béchamel. Wait for it to cool down. Preheat the oven to 392 degrees Fahrenheit.
Place a base of puff pastry on the baking tray lined with paper and prick with a fork. Sprinkle with breadcrumbs and the béchamel.
Cover with the other pastry and seal the edges by pressing with the fork tip. Use a cup to define the round center of the sun.
Indicate by cutting many rays with a knife at a distance of 1 1/4 to 1 1/2 inches as shown in the image.
Rotate the tips of the rays. Brush the sun with beaten egg and bake for about 20/25 minutes. Decorate the freshly baked sun with a slice of salami in the center.
Serve the rustic salami sun shape after letting it cool a little. Making portions will not be difficult as you only need to cut the rays. A real shame will be to spoil such a beautiful sun. 🙂
Rustic Salami Sun Shape
Tip for the rustic salami recipe The rustic sun can also be made in a sweet version using chocolate or even jam. CHECK OUT THE PINTEREST BOARD THE RECOVERING COOK
