NEAPOLITAN SAVORY PIE Easter Rustic, easy and quick, delicious recipe for appetizer, or for Easter Monday, idea for lunch or dinner with ricotta and cold cuts.
The Neapolitan Savory Pie is a masterpiece of Neapolitan culinary tradition, an Easter rustic that enchants with its simplicity and authenticity. This dish, rich in genuine flavors and tradition, is perfect to celebrate the Easter holidays in a genuine and tasty way.
The Neapolitan Savory Pie is a triumph of flavors that captivates with every bite. The characteristic of this rustic pie is the sweet shortcrust pastry base, enriched by a filling of ricotta, cold cuts, and eggs, creating a perfect combination of tastes and textures that captivates at the first taste.
This Easter rustic is ideal to enjoy with family during the Easter holidays, but also all year round as a main course or appetizer on special occasions. Its authentic goodness and simplicity of preparation make it perfect even for those who have little time available.
The characteristic of this pie is its ease of preparation. With few ingredients and simple steps, you can create an Easter rustic that seems to come directly from a Neapolitan grandmother’s kitchen. Just prepare the shortcrust pastry, fill it with the ingredients, close to form a pie, and bake until golden.
The characteristic of Neapolitan rustics is the sweet shortcrust pastry base that encloses a savory filling, a true delight, an incredible contrast of flavors.
Join me in the kitchen today for the Neapolitan savory pie Easter rustic.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2.1 oz Neapolitan salami
- 2.1 oz cooked ham
- 1 egg
- 7.1 oz ricotta
- to taste salt
- 2 tbsp parmesan cheese
- 1.6 cups all-purpose flour
- 1 egg
- 2.5 oz sugar
- 1 tsp baking powder
- 3.2 oz butter
Steps
Prepare the shortcrust pastry, pour the flour into a bowl, add the baking powder, sugar, egg, butter in pieces, and a pinch of salt, work the ingredients until you get a smooth dough.
Divide it into two parts and roll out the larger half in a 8-9 inch pan.
Pour the ricotta into a bowl, add the chopped cold cuts, the parmesan if you like, the egg, and salt, mix well and pour everything on the pastry shell.
Roll out the other half of the pastry and close the pie sealing the edges, brush with beaten egg and bake.
Bake at 356°F for about 20-25 minutes.
Bon appétit
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NEAPOLITAN SAVORY PIE Easter Rustic
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FAQ (Questions and Answers) NEAPOLITAN SAVORY PIE Easter Rustic
Can I make the Neapolitan Savory Pie in advance?
Of course! You can prepare the pie in advance, store it in the refrigerator, and reheat it before serving. Alternatively, you can freeze the already cooked pie and thaw it when you need it.
Can I substitute some of the filling ingredients?
The Neapolitan Savory Pie is very versatile, and you can customize it by substituting some of the filling ingredients with those you prefer. For example, you can add vegetables, different cheeses, or eliminate the cold cuts for a vegetarian version.
How can I store leftover pie?
If you have leftover pie, you can store it in the refrigerator for a couple of days, well wrapped in plastic wrap or in an airtight container. You can also freeze it for longer storage, ensuring it is well wrapped before placing it in the freezer.
