Rustico alla Toscana

Ingredients

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 1 lb (450g) Italian sausage, casings removed 1 lb (450g) Italian sausage, casings removed
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 11g)
• Carbohydrates: 26g (Sugars: 2g)
• Protein: 16g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
3. 3.
   Add the Italian sausage to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon.
4. 4.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
5. 5.
   In a mixing bowl, combine the cooked sausage and spinach mixture with ricotta cheese, Parmesan cheese, rosemary, thyme, salt, and pepper. Mix well.
6. 6.
   Roll out one sheet of puff pastry on a lightly floured surface. Place the pastry onto a baking sheet lined with parchment paper.
7. 7.
   Spread the filling evenly over the pastry, leaving a small border around the edges.
8. 8.
   Roll out the second sheet of puff pastry and place it on top of the filling. Press the edges together to seal the pastry.
9. 9.
   Brush the top of the pastry with the beaten egg to create a golden-brown crust.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Italian sausage — Make sure to remove the casings before cooking.
• Fresh spinach — Thoroughly wash the spinach leaves and remove any tough stems before chopping.
• Puff pastry — Allow the puff pastry to thaw according to the package instructions before using.

Tips & Tricks

• For a spicier version, use hot Italian sausage instead of mild.
• Serve Rustico alla Toscana with a side of marinara sauce for dipping.
• Experiment with different herbs and spices to customize the flavor profile.
• If you prefer a vegetarian option, substitute the Italian sausage with crumbled tofu or tempeh.
• Leftover Rustico alla Toscana can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve Rustico alla Toscana warm as a main course accompanied by a fresh green salad. It can also be sliced into smaller portions and served as an appetizer for gatherings or parties.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped herbs, such as parsley or basil, on top of the Rustico alla Toscana before serving. This adds a pop of color and freshness to the dish.