It’s no secret that pizza is one of my favorite foods. I love all sorts of pizza: tavern-style, Neapolitan, NY, deep dish, pizza rolls…whatever.
Years ago, I had a pizza party where I had friends bring a pie from their neighborhood to share. I also provided bagel bites and pizza-flavored Combos. It was the best.
One thing that I didn’t have there was Anna Gass’s recipe for Rustico Leccese: puff pastry filled with a quick marinara, bechamel, cheese, and oregano. It’s in her new book, Italian Snacking: Sweet and Savory Recipes for Every Hour of the Day. Do yourself a favor and grab a copy because this isn’t the only pizza pocket recipe in it!
But there’s not just pizza pockets, obviously. There’s mozzarella in carrozza, erbazzone (vegetable pie), smacafam (sausage bread), fried cannoli cream doughnuts, TWO KINDS of fritto misto, and Sicilian cazzilli (potato croquettes…SICILY).
Anna is a wonderful gal and we had such a blast cooking together. I asked her some questions which she was kind enough to answer below. Be sure to follow her on IG and you can slide into her DM’s to ask her more, plus check out more of her fun content and videos.
Farideh: What are your ideal pizza toppings?
Anna: My favorite pizza is the Quattro Stagione (recipe in Italian Snacking…shameless plug) its artichokes, ham, olives and tomatoes all separate in 4 quadrants. The best of all worlds.
F: Top 5 Italian-America dishes?
A: Chicken Milanese, Eggplant Parm, Lasagna Bolognese, Pasta al Pomodoro, Cavatelli with Broccoli Rabe and Sausage.
F: Top 5 Italian dishes!
A: See above, I crave the Italian dishes that left the boot and made a name for themselves here in the US!
F: 5 desert island ingredients:
A: Garlic, breadcrumbs, mozzarella, chicken, flour
F: What is your favorite thing to make?
A: Breaded and fried chicken cutlets with lots and lots of lemon
F: What is your favorite dish for someone to cook for you?
A: Eggplant Parm - such a beast to make!
F: Favorite place to visit in Italy:
A: Florence and the Amalfi coast are in a brutal battle for top spot in my heart.
F: Favorite snack?
A: PIZZA!
Rustico Leccese – Italian Hot Pockets!
Yields: 12
Prep time: 20 minutes
Total time: about 1 hour
INGREDIENTS
for the quick marinara:
2 tablespoons extra-virgin olive oil
1 garlic clove, smashed
Pinch of red pepper flakes (optional)
3 basil leaves
1 (8-ounce) can of tomato sauce
2 teaspoons kosher salt
2 teaspoons dried oregano
for the bechamel:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ¼ cup milk, heated
2 teaspoons freshly grated Parmigiano Reggiano cheese
for the rustico leccese:
1 package puff pastry, defrosted
1 cup bechamel
1 cup marinara sauce
1 cup shredded mozzarella cheese
¼ cup dried oregano
1 egg, beaten plus 1 tablespoon water
kosher salt
DIRECTIONS
Make the marinara: In a small saucepan, heat oil on medium. Add garlic clove, red pepper flakes, if using, and basil leaves. Allow the garlic and basil to cook for five minutes, until the garlic is a dark brown. Remove the garlic and basil and add the sauce, salt and oregano. Reduce heat to low and allow the sauce to simmer for 30 minutes.
Make the bechamel: Melt butter in a heavy bottom saucepan on medium heat. Add flour and whisk to create a paste with the butter. Allow it to cook for two minutes, until a medium brown color is achieved.
Add the milk slowly, whisking after each addition until it begins to thicken. Once all the milk is combined, whisk until it coats the back of a spoon. Add cheese and mix to combine.
Make the rustico leccese: Heat oven to 400°F.
Roll out the puff pastry until it is very thin. Sprinkle with flour if it begins to get sticky. Cut 12 large rounds using a large cookie cutter. Cut another 12 rounds using a cookie cutter that is slightly smaller than the first.
Place the 12 larger rounds on baking sheets. Place a tablespoon of bechamel on each round. Then, place a tablespoon of marinara sauce on top of the bechamel sauce. Then, sprinkle a tablespoon of shredded cheese on top of the sauce. Pinch a bit of dried oregano on top of the cheese.
Place the smaller round on top of the filling. Brush each round generously with egg wash. Using a fork, crimp the edges all the way around, sealing the top round to the bottom round.
Sprinkle kosher salt on the tops of all the pockets. Bake for 15 minutes until they are puffed and golden.
Snacking Like Italians