Zia Antonietta's Fragune di Ricotta (savoury ricotta tarts/slice) Posted on 08 Apr 07:40 , 0 comments
Photography by Simon Griffths
Nonna Villella would make these savoury tarts as a treat during Easter. Since her passing Zia Antonietta has carried on the tradition. In Italy they were baked in wood-fired oven on Pasquetta (Easter Monday) Fragune are very old -world and the pastry used reflects this; it is similar to pasta dough but you could easily use a shortcrust pastry instead.
We use homemade salami in the filling however bacon or salmon would work equally well. You can make individual tarts or a larger baking tray sized tart and serve as slices. Either way they are truly tasty and light. Enjoy.
Makes 6 tarts
1 kg firm resh ricotta
150 g homemade salami cut into 2cm cubes or substitute
1/2 cup grated pecorino cheese
2 eggs1/4 cup flat-leaf parsley, chopped
freshly ground black pepper
1 1/2 cups plain flour
1 cup self-raising flour
3 eggs, lightly beaten
1 tablespoon olive oil
To prepare the filling combine the ricotta, salami, pecorino cheese, eggs and parsley in a bowl, season to taste with salt and pepper and mix well. Set aside.
To prepare the pastry, mix together the flours, eggs, oil and 60 ml of water on a clean bench top. Read well for 10.15 minutes to form a ball. The pastry should be firm, resembling pasta dough. Leave to rest for 20 minutes covered with an upturned bowl.
Pre-heat oven to 200 degrees C (fan-forced)
Using a rolling pin, roll the pastry out until approx 5mm thick. Cut into 6 cm discs from the pastry sheets.
Place one-sixth of the filling in the middle of each pastry disc, leaving a 5 cm border. Brush the rim with a little water and bring the pastry up around the edges of the filling, pinching the pastry. Place on a baking tray lined with baking paper and bake for 30 minutes. Serve warm or at room temperature. They also freeze well.