Easy and quick to make, this rustic will satisfy you with its goodness. Ideal as an appetizer, it becomes a delicious second course accompanied by a rich salad. To try!
Ingredients (for 6-8 people)
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Shortcrust pastry a round roll
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Ricotta 200 gr.
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Diced cooked ham 100 gr.
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Whole eggs 2
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Salt to taste
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Pepper optional
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Parmesan cheese 40 gr.
Put the ricotta, Parmesan cheese, diced cooked ham, pepper -if you like- and salt in a bowl. Mix well with a fork.
Unroll the shortcrust pastry or if you want you can prepare it yourself (you can find the recipe here). I prepared the shortcrust pastry two days before.
I rolled out the dough with a rolling pin on baking paper and put it in the fridge where it can be kept for about 4 days, otherwise you can also freeze it and use it when needed.
Place the dough with its paper on the oven tray.
With a knife or a pizza cutter wheel, cut the dough in the center with 4 perpendicular lines (which will be a guide for the realization of the rustico) that make 8 triangles.
Add the eggs to the bowl.
Mix well. The filling is ready.
Put 8 tablespoons of filling on the edge of the pastry base.
Starting from the center of the triangle, fold the dough towards the edge trying to incorporate part of the dough and seal well.
A part of the filling will remain outside and this will be the peculiarity of this rustic. Brush the surface with a little beaten egg.
Bake at 180* for 30 minutes.
The rustic is ready for your table! Beautiful to look at and delicious to taste!
"Only one thing makes a dream impossible: the fear of failure" (Paul Coelho, writer)