Sweet or salty? That is the question! Corriere di Napoli is back with its recipes and, this time, we are ready to solve that great frustration. How? With the rustic pizza recipe!
A rustic with a particular flavor, which combines the desire for salty with that of sweet thanks to its unmistakable flavor. Typical recipe of the Easter period, nothing prevents us from proposing it on any occasion and you know: meglio murí sazzio ca campà diúno -better to die satiated than to live fasting, so let’s see how to prepare it immediately!
INGREDIENTS
For pastry
400 gr flour
4 eggs
10 g sugar
10 g salt
16 g of butter
2 g yeast
For the stuffing
350 g ricotta
350 g seasoned cheese (preferably half provolone and half scamorza)
300 g diced salami
6 eggs
METHOD
Start by preparing the pastry: in a bowl arrange the flour and put the egg yolks, melted butter and sugar in the center. Mix and add the water little by little; once absorbed, continue to knead until a smooth and homogeneous mixture is obtained. When the dough is ready, cover it with plastic wrap and let it rest for at least 30 minutes.
At this point prepare the filling: in a bowl arrange the ricotta (seasoned with a drizzle of oil, pepper and salt) and work the mixture until creamy. Add an egg and continue to work and then mix the diced salami, provolone, scamorza and parmesan.
When the filling is ready, take the pastry (which will have rested for 30 minutes), divide it in half and begin to roll it out not too thin. Coat the pan with parchment paper and lay the first part of pastry. Pour the mixture inside, level it with a spatula and coat everything with the second part of the dough. Brush with an egg yolk and bake at 180 degrees for about 50 minutes. Let cool and serve!
In partnership with Tourist in Naples
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