Hello Hello!!!
I have been asked to write the recipe of this delicious treat. I have published it on my Recipe Blog... but it's in Italian {here is the LINK, if you are interested}. I'm translating here the recipe in English for all those who would like to try it without using google translate... because who knows what would come out!!! :))
If like me, you use the frozen puff-pastry it will be very simple. Here we go:
INGREDIENTS
- 2 sheets of frozen PUFF-PASTRY
Bechamelle Sauce
- 2 cups of warm MILK
- half stick of BUTTER
- 3 tbsp of FLOUR
- SALT
- PEPPER
extra ingredients for the filling
- a can of PEELED TOMATOES
- 1 cup of FRESH MOZZARELLA
- 1 EGG
- Thaw the puff-pastry.
- Prepare the bechamelle sauce:melt the butter in a small pan on medium heat. When melted add the flour. Mix well, always stirring. Add the milk very slowly, always stirring, until it becomes a cream. Add salt and pepper.
- Every rustico is formed by 2 discs of puff-pastry (diameter of 5-6 inches), you can also make it square... any shape you like.
- Put a dollop of bechamelle in the center of the first disc, add 3 chunks of mozzarella and one or two well squeezed can tomatoes. Add a pinch of salt.
- Beat the egg to use it as a "glue" to attach the two puff-pastry discs together. Brush the edges of the first disc and close the rustico covering the filling with the second disc, pressing well the edges to form kind of a dome on top.
- Brush the whole surface with the rest of the egg-wash.
- Use the rest of the puff-pastry and ingredients to make 2 or 3 more rusticos.
- Bake in pre-heated oven at 400 degrees for 30 minutes.
Well, that's all!!! I hope you like it... and if you make it... please let me know!!!!! :)
xoxo,
