Rustic Neapolitan shortcrust pastry: the recipe for the rich and delicious savoury cake

Ingredients

For the pastry

00 flour

300 gr

lard

90 gr

powdered sugar

40 gr

You will send him

1

Baking powder without vanilla

1 teaspoon

For the filling

Vaccine Ricotta

600 gr

No

1

Grated Parmesan cheese

30 gr

diced Neapolitan salami

75 gr

diced sweet bacon

35 gr

white provola

75 gr

sale

qb

For brushing

egg yolk

1

Whole milk

qb

The Neapolitan shortcrust pastry is a savory cake typical of the Neapolitan tradition , made famous by the local rotisserie Scaturchio. It is a slightly sweet shortcrust pastry shell filled with a rich and savory filling of cow’s milk ricotta, Neapolitan salami, sweet bacon and provola cheese.

It can be prepared in delicious single portions and enjoyed as a convenient street food , or in a single shape, as proposed here, and served at a festive buffet, an aperitif or a special dinner: guests will be delighted.

The shortcrust pastry is fragrant and crumbly thanks to the addition of lard, while the filling is a true triumph of the most typical Neapolitan flavors.

The feature that distinguishes this rustic is the pleasant contrast between the sweetness of the outer shell and the saltiness of the inner filling, an element that we find in many traditional preparations from Campania and more generally from southern Italy.

For an even richer and more powerful flavor, you can replace the cow’s ricotta with sheep’s or goat’s ricotta and the parmesan with pecorino ; if you want, you can replace the lard with butter and season the filling with ground black pepper, a pinch of nutmeg or aromatic herbs of your choice.

For an impeccable result, we recommend that you prepare it in advance : this way, the rusticity will settle and you will be able to consume it and also transport it more conveniently.

Follow our recipe step by step.

How to prepare rustic Neapolitan shortcrust pastry

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