Rustic Neapolitan

• •500 g All-Purpose Flour (Type 00 flour if available)
• •200 g Butter (Room temperature, or lard)
• •200 Sugar
• •2 piece Eggs (Whole, large)
• •1 pinch Salt
• •400 g Ricotta Cheese (Well-drained (cow or sheep))
• •150 g Napoli-style Salami (Diced into small cubes)
• •150 g Smoked Provola or Fior di Latte (Dry and diced into small cubes)
• •1 piece Egg (Large, for the filling)
• •50 Parmigiano Reggiano Cheese (Grated)
• •to taste Black Pepper (Freshly ground)
• •1 piece Egg Yolk (For brushing the top)
• •1 tsp Milk (optional) (For egg wash, if desired)

Instructions

1. 1

   Prepare the Sweet Pastry Dough: On a work surface or in a large bowl, quickly combine the flour, sugar, and cubed room-temperature butter (or lard). Add the 2 whole eggs and a pinch of salt. Knead rapidly until you form a smooth, compact dough. Wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.

2. 2

   Make the Filling: In a spacious bowl, mash the well-drained ricotta with a fork until creamy. Add 1 whole egg, the grated Parmigiano Reggiano, a generous amount of freshly ground black pepper, and a pinch of salt. Mix well, then incorporate the diced salami and provola (or fior di latte). Combine thoroughly.

3. 3

   Assemble the Rustico: Retrieve the pastry dough from the fridge and divide it into two parts, with one part slightly larger than the other. Roll out the larger portion on a floured surface with a rolling pin and use it to line the bottom and sides of a greased 24-26 cm (approx. 9.5-10 inch) springform or pie pan.

4. 4

   Fill and Cover: Prick the bottom of the dough with a fork and pour all the ricotta and cured meat filling inside, leveling it evenly with a spoon. Roll out the second part of the dough and place it over the filling to cover the rustico. Seal the edges well by folding them inwards. Lightly prick the top surface of the pie.

5. 5

   Bake: In a small bowl, lightly beat 1 egg yolk (you can add a splash of milk if desired for a shinier finish) and brush it over the top surface of the rustico for a golden crust. Bake in a preheated static oven at 180°C (350°F) for about 40 minutes, or until the pastry is beautifully golden brown.

6. 6

   Cool and Serve: Remove from the oven and let it cool slightly before slicing into wedges and serving. Enjoy!

Chef's Tips

• 💡Ensure your ricotta is very well-drained to prevent the filling from becoming watery, which can make the pastry soggy.
• 💡For a richer flavor, you can use a mix of smoked provola and a drier mozzarella (like fior di latte) for the cheese component in the filling.
• 💡While the recipe specifies a sweet shortcrust, some traditional versions use a more savory pie crust; experiment to find your preference!