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Rustic leccesi the fly
(on demand)

The rustic Lecce, on the fly ...

Normally I do not cook dishes that often do not know and, in particular, things that I've ever eaten. But ... the other day I was presented Mrs. Metzner, full of nostalgia for years long gone past between Bari and Lecce and asked me these sheets to stuffed tomato, mozzarella and béchamel.
Said fact: I put myself to work between manuals of regional cuisine and his vague memories of those who bought at the pastry shop in Piazza Sant'Oronzo. And, since this is not a complex preparation, I quickly churned them out.
He confirmed that they taste like old times!

The original version includes dough discs cut one by one and then stuffed ... here, in the interpretation on the fly, It is filled with piles of stuffing a strip of dough; then cut with a pastry rings, or even in a square for needs of economy of scale, With wheel cutter sealant (it accelerates the work and eliminates the scraps to be reshuffled and rested).

ingredients:

for the stuffing

peeled tomatoes

gr

60

mozzarella cheese

gr

60

egg to brush

pz

1

extravirgin olive oil

QB

sale

QB

baker's puff pastry

gr

300

for the sauce

milk

cc

150

flour

gr

20

butter

gr

20

sale

QB

black pepper

QB

nutmeg

QB

Preparation:

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First prepare the bechamel, curing is quite thick (the béchamel in this recipe has the important function of keeping the other ingredients bound and to avoid the tomato's wetness bath the dough does not allow it to swell properly).

Coarsely chop the pizza mozzarella (the hard one that should not be drained) and mix it with the peeled pieces.
Season with salt and pepper and add a drizzle of olive oil.
Mix and tie with the white sauce.

and spread the dough, then folding the third one, brushed with egg, on the third following.
The lower double layer will increase the rusticity much in height and volume, enhancing its presence.

On this layer of double dough, distribute small, well-spaced piles of filling.
Brush the egg around the filling and fold the last third of the dough on the filling, tightening well.

Press well around the filling, possibly using a cup or a wide-rimmed glass.

Cut with a thick and jagged pastry rings. Place them on baking paper and brush with egg yolk diluted with water;
place in the 190 ° hot air oven for 20 '.

Remove from the oven, pass over a wire rack and allow to cool for a few minutes: they should be eaten hot but not so much as to burn your tongue!

In case you opt for the square or rectangular version, you can brush the egg before cutting with the cutter wheel (See note).

TIPS

  • The version described above with respect to the preparation of the discs is definitely differs from the original one, but has the advantage of being very rapid.
  • Tradition would have it that the discs are cut first (possibly overlaid on another disc to have a layer of very high layer of dough underneath), then covered with the filling and then closed with another slightly larger sheet of dough.
  • Tagliapasta: Having to cut the already stuffed pasta, better use of the cutter wheel or tagliaravioli instead of the classic pastry rings with sharp edges which, though much more precise, not tightening the dough.
  • Always using béchamel as a binder, you can also use other fillings.