{"id":41722,"date":"2020-02-25T16:57:03","date_gmt":"2020-02-25T16:57:03","guid":{"rendered":"https:\/\/www.hdsalento.com\/rustico-leccese-recipe-how-to-prepare-it\/"},"modified":"2025-02-19T14:18:32","modified_gmt":"2025-02-19T14:18:32","slug":"rustico-leccese","status":"publish","type":"post","link":"https:\/\/www.hdsalento.com\/en\/rustico-leccese\/","title":{"rendered":"Rustico Leccese recipe: how to prepare it"},"content":{"rendered":"

Are you looking for the best Rustico Leccese recipe<\/strong>? Discover it by reading this article<\/strong>!<\/p>\n

Among the many baked products made in Italy<\/strong>, and more specifically in Apulia, one cannot fail to include the very tasty Rustico Leccese<\/strong>, which is currently also on the ‘National List of Traditional agri-food Products’ drawn up by the ‘Ministry of Agricultural, Food and Forestry Policies’.<\/p>\n

With its shape very similar to a French vol-au-vent, it is one of the savoury pastry products, made with a few ingredients not exactly typical of the traditional cuisine of Lecce, which on the contrary prefers genuine ingredients linked to rural traditions.<\/p>\n

Nevertheless, the Rustico Leccese recipe has been handed down from generation to generation, found in all bakeries in Lecce, perfect for a quick snack to eat anywhere or for an aperitivo.<\/p>\n

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Ricetta Rustico Leccese<\/figcaption><\/figure>\n

Rustico Leccese Original Recipe<\/h2>\n

The preparation of Rustico Leccese requires a certain amount of manual dexterity, especially its puff pastry, which provides a casing for the remaining two ingredients with which it is made, namely b\u00e9chamel and tomato.<\/p>\n

Ingredients (Serve 4)<\/h2>\n

Below is a very simple recipe that can easily be made at home with ready-made puff pastry rolls<\/strong>:<\/p>\n

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  • 2 rolls of puff pastry<\/li>\n
  • 200 g tomato puree<\/li>\n
  • 1 mozzarella or fior di latte cheese<\/li>\n
  • 1\u00a0 garlic clove<\/li>\n
  • 12 basil leaf<\/li>\n<\/ul>\n

    For the b\u00e9chamel:<\/strong><\/p>\n

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    • 200 ml milk<\/li>\n
    • 20 g butter<\/li>\n
    • 20 g 00 flou<\/li>\n
    • nutmeg and pepper to taste<\/li>\n
    • salt to taste<\/li>\n<\/ul>\n

      For brushing<\/strong>:<\/p>\n

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      • 1 egg<\/li>\n<\/ul>\n

        Instructions<\/h2>\n

        To prepare<\/strong> the Rustici Leccesi<\/strong>, the first thing you need is b\u00e9chamel<\/strong>.<\/p>\n

        Melt butter in a saucepan together with flour to form the typical roux, then add milk, flavourings and salt.
        \nStir continuously to prevent lumps from forming.<\/p>\n

        Store the b\u00e9chamel in a bowl and in the meantime finely chop the mozzarella, or fior di latte, trying to remove all the wet part by taking it to a colander.<\/p>\n

        Separately, season the tomato sauce with salt, basil and garlic.<\/strong><\/p>\n

        Now you can start assembling the ingredients. Cut 16 circles <\/strong>from the puff pastry with a 10 cm diameter pasta cutter and 8 circles with an 8 cm diameter pasta cutter.<\/strong><\/p>\n

        Place 8 large circles on a baking tray covered with baking paper<\/strong> and brush with beaten egg, then place another circle of the same size on top of each one.<\/p>\n

        This will allow the rustici to grow in height while baking.
        \nIn the centre of each circle place a generous spoonful of b\u00e9chamel and then a spoonful of tomato puree. Finish with a little mozzarella, finely chopped beforehand.<\/p>\n

        Once the stuffing is finished, brush the edges of the circles with egg, which will act as a glue to the smaller circle to be placed on top. Finally, brush each rustico with the remaining egg.<\/p>\n

        Proceed with baking<\/strong> in a static oven at 200\u00b0 for about 25 minutes<\/strong>. The Rustici Leccesi will be ready when their surface is golden brown<\/strong>. When they are cooked, wait a little while to cool and serve.<\/p>\n

        To make the Rustico Leccese even tastier, cooked ham can be added to the filling.<\/p>\n

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        Un post condiviso da HDSalento (@hd_salento)<\/a><\/p>\n<\/div>\n<\/blockquote>\n