Grandma’s Neapolitan Rustic.
Simple, quick, very tasty.
I love simple, quick recipes that make the whole family happy with very little effort and are also great for emptying the fridge (you can change the cold cuts and cheeses based on what you have in the fridge), like this ancient recipe I found in an old cookbook of my mother’s, the Grandma’s Neapolitan Rustic, a rustic very different from those previously prepared because it has a very soft and hydrated dough, like pizza dough, to be quickly worked with a wooden spoon and then rises only once directly in the mold, which makes it very simple and quick, as well as uniquely soft 🙂
Grandma’s Neapolitan Rustic is a very simple and quick leavened product to prepare, super soft and with lots of cold cuts and cheeses that make it very tasty. A perfect dinner saver for the whole family and its goodness will win you over at the first taste, plus it is perfect to serve also for parties and buffets. Try it, it will win you over at the first taste 🙂
Also try:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/4 cups all-purpose flour
- 7 oz milk
- 3 1/2 tbsp corn oil
- 4 eggs (at room temperature)
- 18 g fresh yeast
- 2 tbsp grated Parmesan
- 1 tsp salt
- 1 tsp sugar
- 1 3/4 oz diced bacon
- 2 3/4 oz diced salami
- 3 1/2 oz diced cooked ham
- 3 1/2 oz diced mortadella
- 5 1/4 oz diced provolone
- to taste pepper
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Spatula
- 1 Bundt Pan
- 1 Oven
Steps
Cut all the cold cuts and cheese into cubes.
Warm the milk slightly, it should just be a little warm.
Dissolve the yeast in the milk along with a teaspoon of sugar.
Place the eggs in a large bowl if mixing by hand or in the bowl of the stand mixer and beat them lightly, add the flour, a grind of pepper, the milk with the yeast, and start mixing with a wooden spoon (or K hook), now also add the salt and oil, knead for a few minutes until you get a smooth and homogeneous dough, but very sticky.
As soon as the dough is smooth and without lumps you can add the cheese and diced cold cuts, mix again to combine everything.
Butter a 10-inch bundt pan.
Pour the dough into the mold.
Place the mold already in the middle-lower part of the oven (the shelf just above the base) and let it rise for an hour in the closed and switched-off oven, it should double.
As soon as the rustic has risen without moving it turn on the oven to 356°F and let it bake for about 40 minutes, it should turn golden.
Cut all the cold cuts and cheese into cubes.
Warm the milk slightly, it should just be a little warm.
Dissolve the yeast in the milk along with a teaspoon of sugar.
Put in the bowl 40 secvel 3.
Add the flour, a grind of pepper and the milk with yeast 30 secvel 3.
Spatula everything to the center.
Also add the salt and oil 40 secvel 4.
Spatula and work another 30 secvel 4.
Turn off the Thermomix, pour the dough into a bowl and add the cheese and diced cold cuts, mix with a spatula to combine everything.
Butter a 10-inch bundt pan.
Pour the dough into the mold.
Place the mold already in the middle-lower part of the oven (the shelf just above the base) and let it rise for an hour in the closed and switched-off oven, it should double.
As soon as the rustic has risen without moving it turn on the oven to 356°F and let it bake for about 40 minutes, it should turn golden.
Grandma’s Neapolitan Rustic is ready to be enjoyed… Enjoy your meal!
Also try the Neapolitan Casatiello, find the recipe CLICKING HERE.
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