The perfect finger food? With the bites of puff pastry you will not go wrong and you will make everyone happy! And when we talk about tasty morsels, we immediately think of… rustic! Today we will focus on the Rustici Leccesi, where the puff pastry will host a filling of bechamel, tomato and mozzarella.
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Antipasti/rustici-leccesi.html
Video of the Recipe
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Identity Card of the Recipe
- 387 KCal Calories per serving
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Ingrediants
- 2 rolls of 250 g l "one of puff pastry
- 100 g of light béchamel
- 50 g of mozzarella
- 100 g of tomato puree
- Q.b of salt
- Q.s. of pepper
- 1 teaspoon of oregano
- Optional: for brushing: 60 g of eggs
Materials Needed
- Round cookie cutter with a diameter of 8 or 10 cm
- Baking tray
- Baking paper
- Bowls of various sizes
- Brush
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Antipasti/rustici-leccesi.htmPreparation
- First, cut the mozzarella into cubes and let it drain on a colander to remove the whey.
- Cook the tomato puree for 10 minutes, adding oil, salt, pepper and oregano: stir from time to time. The sauce is ready when it appears compact and dry.
- Roll out the puff pastry: gently place a 8 cm diameter round mold to draw the trace within which to collect the filling.
- Stuff each round design (directly on the pastry) with a spoonful of cold bechamel, a teaspoon of tomato sauce and diced mozzarella.
Bechamel: how is it prepared?
The preparation of light béchamel is easy. Dissolve 20 g of corn starch in 50 ml of milk; pour 150 milk into the saucepan and bring to a boil, adding salt, pepper and nutmeg. When the milk boils, add the corn starch and, continuing to stir, cook until the mixture thickens.- Place the other disc of puff pastry on top of the filling, pressing with your hands around the filling to eliminate air.
- At this point, with the round pastry cutter used previously, cut out the rustici and further seal the edges with the tines of a fork. Proceed in this way also with the other morsels. The cutouts can be used to obtain small decorative shapes.
- Arrange the rustici on a plate lined with baking paper, brushing the surface with beaten egg. If desired, decorate the cottages with the shapes of leftover pastry.
- Place in the oven and cook the puff pastry appetizers at 200 ° C (mode: static) for 15 minutes or until golden brown.
- The Lecce cottages are ready. Remove from the oven, allow to cool and serve as an appetizer.
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Antipasti/rustici-leccesi.htmlAlice's comment - PersonalCooker
The Lecce rustics are not lacking in the Apulian rotisseries ... and from today they cannot even be missing in our buffets! With these finger foods you will conquer the palate of your diners!
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Antipasti/rustici-leccesi.htmlNutritional values and Health Comment on the recipe
The Rustici Leccesi are a food that belongs to the group of appetizers.
It is a very energetic recipe, whose calories are supplied mainly by lipids, followed by carbohydrates and finally by proteins.
Fatty acids are mainly unsaturated, complex carbohydrates and peptides of medium-high biological value.
Fibers are present in medium quantities, while cholesterol is not relevant.
They do not contain ingredients rich in histamine (except for tomato puree) or histamine-liberators. They provide gluten and lactose.
The Rustici Leccesi do not lend themselves to nutritional regimes for overweight and metabolic diseases (hypercholesterolemia, type 2 diabetes mellitus, hypertriglyceridemia, arterial hypertension, etc.). They are prohibited in the diet against celiac disease and lactose intolerance; instead, they are relevant to the diet against histamine intolerance.
It is a recipe that respects the lacto-ovo vegetarian criteria but not the vegan ones.
The average portion of Rustici Leccesi is 20-30 g (about 80-120 kcal).
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