Rustico leccese
The rustico leccese is a classic of Salento cuisine: a crispy and golden pastry shell that encloses a creamy filling of béchamel sauce, stretchy mozzarella, and tomato. A symbolic dish of Puglian tradition, perfect as either a main course or a complete meal in itself, it represents the art of southern pastry-making with its elegant simplicity and intense flavours.
Preparation
- 1
Prepare the béchamel sauce in a small saucepan: make a roux with butter and flour, add the hot milk while stirring constantly until you obtain a smooth and thick cream. Season with salt and pepper, then let it cool slightly.
- 2
Cut the mozzarella into small cubes and drain the peeled tomatoes well of any excess liquid, seasoning lightly with salt.
- 3
Spread the pasta sfoglia in a rectangular baking dish, dividing it into two sheets of uniform thickness.
- 4
Distribute the filling over the lower half of the pasta sfoglia: alternate layers of béchamel, mozzarella, tomato, and a sprinkling of Parmigiano reggiano.
- 5
Cover the filling with the second sheet of pasta sfoglia, seal the edges well by pressing with your fingers and then with the prongs of a fork.
- 6
Brush the surface with extra virgin olive oil and make a few small decorative cuts in the pastry to allow steam to escape.
- 7
Bake at 180°C for 30-35 minutes until the pastry becomes golden and crispy.
- 8
Let it rest for a few minutes before serving, preferably while still warm.
Chef's Tips
You can prepare the rustico also with fresh homemade pasta sfoglia for an even more authentic result. If you love bold flavours, add a pinch of chilli pepper or a fresh basil leaf to the filling.