One of the strengths of Neapolitan cuisine, as you know, is the rosticceria with its many delicacies, among which we also find the Neapolitan rustici.
Delicious shortcrust pastry shells in an oval shape that hide inside a savory filling made with ricotta, salami and cheeses.
These rustici are capable of delighting lovers of the sweet-and-salty combination and, at the same time, winning over those who wrinkle their nose a little at sweet-and-sour tastes.
The aroma they release in the oven is irresistible and immediately brings to mind the display cases of the rosticcerie of Naples, where they proudly sit next to fried pizzette, Neapolitan pasta frittatines and many other treats.
Making them at home means bringing an authentic piece of Campanian tradition to the table, with simple but flavorful ingredients. They are ideal as an appetizer, for an aperitif with friends or as a tasty savory snack and, despite the result looking professional, making them is much simpler than you might think.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
- Difficulty: Medium
- Cost: Moderate
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups 00 flour (type 00)
- 7 tbsp butter (softened)
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk (reserve the white to brush the rustici before baking)
- 1 pinch fine salt
- 1/2 small glass water (if needed)
- 1 cup sheep ricotta
- 3.5 oz Neapolitan salami
- 3.5 oz provolone (mild)
- 1 oz pecorino romano (grated)
- 1 oz grated Parmigiano-Reggiano
- to taste black pepper (ground)
- 2 eggs
- 1 pinch fine salt
Tools
For the Neapolitan rustici you will need:
- 8 Molds oval with fluted edges
- 1 Knife
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin
- Plastic wrap
- 1 Whisk
- 1 Cooling rack
Steps
Neapolitan rustici require two different preparations: the sweet shortcrust pastry and the savory cream that will be the filling. Despite this, the working times are rather short. Let’s see the steps in detail!
To prepare the shortcrust pastry, sift and pile the flour into a well on a pastry board.
Place the sugar, a pinch of salt, the softened butter, the egg and the yolk in the center of the flour.
Knead all the ingredients until you obtain a smooth and homogeneous dough. If needed to bring the dough together, use 1/2 small glass of water (about 1 tbsp).
Wrap the shortcrust pastry in plastic wrap and let it rest in the refrigerator for 30 minutes.
While the pastry rests in the fridge, prepare the filling for the Neapolitan rustici.
In a bowl put the eggs together with the ricotta and, with a fork, mix these two ingredients thoroughly. Then add the grated cheeses, salt, pepper and finally the provolone and salami cut into small cubes. Give a final stir until you obtain a homogeneous mixture.
At this point take the pastry out of the fridge and cut it in half to obtain two dough pieces.
Roll out the first piece on a lightly floured board until you get a sheet about 3/16 in thick (approximately 5 mm). Divide it into 8 portions and line the previously buttered molds.
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Now, with the help of a spoon, fill the molds with the filling remembering, however, to prick the bottom of the pastry first.
Then roll out the second piece of pastry, also divide it into 8 portions and cover the molds.
Be careful to seal the edges well and remove any excess dough.
As a final step brush the surface of each Neapolitan rustico with egg white.
Bake your Neapolitan rustici in a preheated conventional oven at 374°F (190°C) for about 30 minutes.
The surface should be nicely golden.
Once removed from the molds, taking care not to burn yourself, unmold the rustici and let them cool on a rack. This operation will keep them nice and crispy 😉.
Storage
Neapolitan rustici are irresistible straight from the oven, but they can be stored easily while keeping taste and crispness.
If you plan to eat them within 24 hours, you can store them in an airtight container or covered with plastic wrap, in a cool, dry place away from heat sources.
To keep them longer (2-3 days) place them in an airtight container.
They can also be frozen for 1-2 months inside an airtight container separated by parchment paper without stacking.
They can also be frozen for 1-2 months inside an airtight container separated by parchment paper without stacking.
FAQ (Questions and Answers)
Can I use ready-made shortcrust pastry?
Yes, absolutely. Ready-made shortcrust pastry is perfect for speeding up the preparation and still guarantees a great result. Choose a rectangular, good-quality one.
Can I prepare the rustici in advance?
Yes. You can assemble them a few hours in advance and keep them raw in the refrigerator. Bake them shortly before serving. Alternatively you can bake them in advance and reheat them in the oven, but they are also delicious at room temperature.
Why do rustici open in the oven?
It can happen if they were overfilled or the edges were not sealed well.
Can I make them without salami?
Yes. You can omit it or replace it with cooked ham, speck or make them vegetarian using only cheeses and vegetables such as boiled spinach.
