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Rustic Neapolitan pizza (Original recipe) – Gordon Ramsay’s version

rustic Neapolitan pizza - Recipe by Tavolartegusto


There Rustic pizza it’s a savoury cake typical of Neapolitan cuisine which is prepared in Easter period where it is popular in every rotisserie in Naples! From do not confuse with the Pizza chiena much higher and with a leavened dough! This is the classic rustic Neapolitan with shortcrust pastry with a crumbly shell slightly sweet; with filled with ricotta creamy, where at times they meet pieces of salami And try it smoked! A real treat from rich flavor And decided which must be enjoyed cold! Let’s see together how to prepare it at home !

rustic Neapolitan pizza - Recipe by Tavolartegusto

There are many variations! there are those who add the baconwho the famous greaves which are also found in the Neapolitan Casatiello. The one I give you today is the Original recipe from the Rustic pizza of my Neapolitan family, which Uncle Michele always prepared together with the legendary Pastiera during the Easter period. It is a preparation very easybut be careful to respect little rules. First of all we use a base that stands out from the classic savory shortcrust pastry, because it has a percentage of sugar , which will give the characteristic taste. Then, use one drained ricotta to avoid softening the bottom, otherwise it loses friability! finally used right ingredients : Neapolitan salami And fresh provola in this way you will find all the authentic flavour from the real rustic Neapolitan pizza of our grandmothers! My advice is always to prepare it the day before to serve it, so that all the flavors settle perfectly. Believe me, it’s so good that you will serve it not just at Easteror for the Easter Monday picnic if you have any slices left over! I make it often for Parties , Buffet , Birthdays cut to squares or in small ones single portions together with the delicious salty Danube! believe me the wonderful figure is guaranteed! it will literally sell out!

Discover also:

The Savory Pastiera (rustic version of the great Neapolitan classic)

Rustic pizza recipe

PREPARATION TIMES




Preparation Cooking Total
45 minutes 1 hour 1h 45 minutes

Cost Kitchen Calories
Medium Italian 456 Kcal

Ingredients





Quantity for 8 people

For the pastry:

  • 300 – 320 g of ’00 flour
  • 150 g of lard which you can replace with soft butter
  • 50 g of sugar
  • 1 tablespoon parmesan
  • 2 egg yolks
  • 1 whole egg
  • 2 pinches of salt
  • 1/2 teaspoon baking powder

For the stuffing:

  • 600 g cow’s milk ricotta (perfectly drained)
  • 150 g Neapolitan salami
  • 150g fresh smoked provola
  • 50 g pecorino
  • 2 eggs
  • black pepper
  • 1 egg yolk + 20 g of lard or butter to brush the surface

Equipment:

Method

How to make rustic Neapolitan pizza

First of all, make the pastry by whipping the lard or butter with sugar, salt and parmesan with an electric whisk. Then add the eggs one at a time, whisking constantly and finally add flour and sifted yeast, mix by hand and form a ball. I advise you to look at the step by step photos in the SALTY SHORT PASTRY article

where you will find many useful tips, even if there is no sugar in the basic recipe and you will find a higher dose of parmesan, the consistency is practically identical.

Finally, wrap the pastry in cling film and place it in the fridge to firm up.

In the meantime, drain the ricotta perfectly and mix it with a hand whisk with the eggs, pecorino and a pinch of pepper until you obtain a velvety mixture and cut the salami and provola into cubes

how to make rustic Neapolitan pizza - Recipe by Tavolartegusto

While it is cooling, add the cured meats to the ricotta, stir well and leave aside. Do not add salt because it is already very tasty.

Then, when the pastry is very cold, divide it into two parts (the one you don’t use leave in the fridge) and roll it out on a floured surface to a thickness of 5 mm with the help of a rolling pin.

If you see that it is splitting because it is too cold, knead for a few seconds with your hands and roll out again, it will be perfect!

How to assemble rustic pizza

finally butter and flour a mold perfectly and line with the pastry, prick with a fork and add the filling, leveling it well leaving 4 – 5 mm on the edge:

topping the rustic Neapolitan pizza - Recipe by Tavolartegusto

At this point, also roll out the other piece of pastry with the same method indicated above to a thickness of 4 mm and place on the rustic pizza to close it:

close the rustic pizza - Recipe by Tavolartegusto

Roll it out using a rolling pin to obtain a flat surface and press on the edges with a finger to eliminate any excess dough:

close the Neapolitan rustic pizza - Recipe by Tavolartegusto

At this point, prick the surface with the tines of a fork, brush with egg yolk and butter previously mixed together and place in the fridge for 15 minutes.

In the meantime, operate the static oven at 180° or ventilated oven at 160°

Before baking, give another brush with egg yolk and butter and cook in the middle part for about 40 minutes, then lower the temperature to 170° and continue cooking for another 30 minutes or so.

Be careful not to burn, if you see it coloring too much, add aluminum foil to the surface.

Finally, remove from the oven and leave to cool on the pan for 30 minutes. Then turn out onto a wire rack and leave to cool completely for 7 – 8 hours, preferably 1 whole night.

Please rest, it is essential to settle the flavor and cut whole slices!

Here it is ready Rustic Neapolitan pizza

rustic pizza recipe - Recipe by Tavolartegusto

storage

It can be stored at room temperature for 1 day, then I recommend placing it in the fridge where you can leave it for another 2 – 3 days.

You can also proceed with storing it in the freezer where it will keep for a few months.

If you love rustic pizzas, also discover my entire collection of savory pies

Broccoli risotto with pecans and stracciatella – Gordon Ramsay’s version

Broccoli risotto with pecans and stracciatella


This broccoli risotto It’s perfect if you’re looking for a vegetarian first course rich in flavor and nutrients. With that WOW touch that will amaze your guests.

The protagonists of this risotto are broccoli, seasonal vegetables of the colder months, a precious source of vitamins and minerals. They belong to the family of brassicas and are known for their beneficial properties, including supporting the body’s natural defenses and purifying it of toxins.

In this recipe, risotto is not just a comforting winter dish, but becomes a journey through textures and contrasts, of taste, consistency, color and temperature.

The creaminess of Carnaroli rice* blends with the sweetness of the broccoli cream, while the edible flowers bring a note of lively color that attracts the eye and invites you to taste it for the first time.

The cold milk stracciatella, added at the time of service, offers a pleasant thermal shock, creating a play of temperatures that surprises the palate.

Finally, the crunchiness of the pecans adds that essential chewiness that completes the dish, making each bite a perfect balance between the different elements.

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