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Lecce Rustico
ingredients
servings
4
Puff pastry
300 grams
Canned tomato sauce, without salt
50 grams
Mozzarella cheese
80 grams
Extra virgin olive oil
to taste
Iodized salt
to taste
Full fat milk
200 grams
Type 00 wheat flour
20 grams
Butter
20 grams
Black pepper
to taste
Egg, yolk
1 unit
starters from Italy - Puglia
Lecce Rustico
Lecce Rustico
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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
preparation
step 1
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.
step 2
Stir quickly with a spiral whisk to prevent lumps from forming.
step 3
When the flour is completely mixed, add the hot milk, add salt and, stirring constantly, let thicken the whole.
step 4
Then cut the mozzarella into small pieces. Season the tomato puree with a little olive oil, salt and pepper.
step 5
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.
step 6
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.
step 7
At the center, pour 2/3 tablespoons of sauce and a few pieces of peeled tomatoes. Cover with the larger disk.
step 8
Seal well the waves edges to prevent the filling from escaping during the rustic cottura..dopodichè brush the surface with an egg yolk.
step 9
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.
