Savoury Pasticciottini • grated Parmigiano Reggiano cheese 100 g • peeled tomato to taste Put the butter, salt, pepper and nutmeg in a saucepan on the stove. Melt the butter and pour in the flour. As soon as the flour is absorbed, start pouring in the milk a little at a time and continue to cook over medium heat. Add the diced mozzarella and mix well. Add the Parmigiano Reggiano cheese. Allow to cool a little before use. Add the tomato. Assembly Roll out the puff pastry to a thickness of two millimetres and cut into 10 × 10 cm squares with a pastry cutter. Brush the edges of the puff pastry square with beaten eggs. Using a pastry bag, place in the centre about 50 g of Béchamel sauce to which the peeled tomato (or another filling, in case you have chosen a different one) has been added. Take another square sheet of puff pastry and cover. Seal the edges tightly. Then, with the help of a round cookie cutter, lightly press a border around the filling, forming the characteristic rounded dome. Brush the entire surface of the Rustico with egg. To give a toasted taste, you can sprinkle the surface with seeds, if desired. Bake in a preheated convection oven for six minutes at 210°C and then another 5 minutes at 240°C. As soon as you see the filling coming out, take it out of the oven. The Rustico should be served hot. by Antonio Campeggio, maestro pastry chef The procedures and the assembly are the same as for the sweet version. Savoury shortcrust dough • weak flour 500 g • white almond powder 100 g • butter 250 g • salt 12 g • sugar 15 g • powder baking yeast 10 g • eggs 100 g (2) Margherita filling • mozzarella 200 g • Bechamel sauce 200 g • grated Parmigiano Reggiano cheese 50 g • fresh cream 50 g • oregano 5 g • peeled, crushed and salted tomatoes to taste Mix all the ingredients. Salento Rustici Puff pastry dough made with your own recipe, with the caveat to make it only with butter Filling • butter 100 g • flour 100 g • salt 2 g • pepper to taste • nutmeg to taste • whole milk 500 g • cubed mozzarella 500 g Recipe 51
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