Rustics with potatoes and onions. A simple preparation, which over time I had somewhat lost track of, not so much for the outside, but for the type of preparation. Bold flavor, free from all conventions using the ingredients of this recipe. The potatoes and onions prevail over the rest, a strongly aromatic filling that desires a good glass of wine to offer the best in its expression of rusticity.
The outer dough made with re-milled semolina creates a tasty crust, enclosing a filling made of long times and waiting. The potatoes and onions are lightened of their water content with the help of salt, wild herbs release their best when used in the internal cooking without losing identity.
The filling is cooked closed in a sort of container keeping their riches intact.
A dish of Calabrian origins, due to my background but as Italian culinary culture wants, similarities can be found in other regions as well. The origin certainly belongs to southern Italy, due to the use of re-milled semolina as a primary flour for use in pasta and bread preparation.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 6 Large Rustics
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups re-milled durum wheat semolina
- 3.5 tbsp olive oil
- 3/4 cup water
- 2 tsp salt
- Half packet instant yeast for savory preparations
- 2 potatoes (large)
- 6 onions
- 2 bunches aromatic herbs (calamint, basil, chopped)
- to taste fine salt
Tools
- Bowls
- Colanders
- Rolling Pins
- Pastry Wheels
Steps
In a bowl, mix all the ingredients: the re-milled semolina and yeast, oil, water, and salt; knead well
And form a dough ball and after wrapping it with plastic wrap, let it rest for about two hours.
Meanwhile, cut the potatoes and onions into very thin slices, like chips, place them in the colander and salt to remove the water content. It will take about two hours to achieve a good result. Rinse with fresh water and add the herbs and a splash of oil.
Now you can roll out the dough and form circles of about 8 inches in diameter, fill with onions and potatoes
And seal the edges well, if you prefer a shiny and colored surface, brush with the yolk of an egg.
Bake in a preheated oven at 392°F for about 30 minutes. A terracotta-like cooking occurs inside.
Your rustics are ready to be enjoyed. Accompany with a good glass of wine or a cold beer.
Some More Tips
The rustics are large and one is enough per person, they can also be made smaller as an appetizer. The filling in the original recipe is as described, naturally, it can also be filled with other vegetables. The outer pastry can also be used for the preparation of other savory pies or savory strudels, meatloaf in crust.
