Pasticcio delicious with Tortiglioni
starters from Italy - Puglia
translated by Italian with
The Rustico Leccese is a finger food loved and appreciated in Salento. I am a hard crispy golden pastry enclosing a soft filling of sauce, tomato and mozzarella! Really unique! #cucinapugliese
First made the sauce: Heat the milk, speziandolo with pepper and nutmeg, melt the butter in a saucepan over low heat, add the flour and stir quickly.
Stir quickly with a spiral whisk to prevent lumps from forming.
When the flour is completely mixed, add the hot milk, add salt and, stirring constantly, let thicken the whole.
Then cut the mozzarella into small pieces. Season the tomato puree with a little olive oil, salt and pepper.
With a pastry cutter cut out from the sheet 16 circles with a diameter of 10 cm and 8 smaller circles of 8 cm diameter.
Place 8 large circles on a baking tray covered with baking paper, lay the diced mozzarella on the edge of the disks in such a way as to create a barrier.
At the center, pour 2/3 tablespoons of sauce and a few pieces of peeled tomatoes. Cover with the larger disk.
Seal well the waves edges to prevent the filling from escaping during the rustic cottura..dopodichè brush the surface with an egg yolk.
Bake for 15 minutes at 180 ° C and then, for another 5 minutes in grill mode to make the surface more rustic golden and crispy.