Rustico with Sausage, Provola and Speck, ready in 10 minutes, a tasty recipe for dinner, perfect idea as an appetizer, soft and delicious as a main course.
I wanted to prepare something tasty and quick for my children’s friends for dinner, zero time and a half-full fridge. Classic foodblogger last-minute save 😅
This rustico with sausage, provola and speck was the perfect solution: it comes together in minutes, cooks quickly and is one of those dishes that disappear before they even reach the table.
It’s an easy recipe, practical, ideal for an informal dinner, for a hearty aperitif, as a melty appetizer or a main course when you don’t feel like spending hours at the stove. The sausage, speck and provola combo is a guarantee: flavorful, indulgent, irresistible.
This savory rustico is also perfect cut into little squares, great hot but also delicious warm. One of those clever recipes to always have ready.
Follow me in the kitchen today — there’s rustico with sausage, provola and speck.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 25 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 3/4 cup + 1 tbsp cup all-purpose flour (the one you usually use)
- 1/4 cup extra virgin olive oil
- Half packet baking powder for savory preparations
- 1/3 cup cup water
- 1 teaspoon salt
- 3.5 oz speck
- 2 sausages
- 3.5 oz provola
Steps
Remove the casing from the sausages, crumble them and cook in a frying pan.
Whisk the eggs in a bowl by hand, add the water and the oil and combine everything.
Add the flour with the baking powder and the salt a little at a time and keep mixing with the hand whisk.
Add the crumbled sausages, the provola cut into pieces and the speck, mix well and pour everything into a rectangular pan about 8 in x 4 in or a 8 in round pan.
Sprinkle with breadcrumbs and oil, bake at 356°F for about 25-30 minutes.
Bon appétit
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Rustico with Sausage, Provola and Speck
Useful tips
If you want an even more flavorful rustico, lightly brown the sausage before using it.
Smoked provola works great for a stronger flavor.
You can prepare it in advance and bake it at the last minute.
Also perfect in the air fryer for quicker cooking.
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FAQ Rustico with Sausage, Provola and Speck
Can I prepare the rustico with sausage, provola and speck in advance?
Yes, you can assemble it beforehand and bake it when needed; it stays soft and melty.
Can I replace the provola?
Of course, scamorza or very dry mozzarella work well too.
Is it suitable as a main course?
Absolutely yes, it’s rich and substantial, perfect for a quick dinner.
Can I cook it in an air fryer?
Yes, it cooks very well and is ready even faster.
Can it be frozen?
Better not once cooked, but you can freeze it assembled while raw.
