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Meat, Italy

Neapolitan rustic pie with side salad

Neapolitan rustic pie is a thick savory pie filled with ricotta, ham, salami, mozzarella and parmesan, served with a green salad. It serves 4 in 75 minutes, at a medium difficulty level, for about €2.80 per person. The key is spreading the filling while it's warm, never hot, before baking.

Tonight I'm bringing out the big Neapolitan pie, nicely golden, filled with ricotta, ham and salami, and your salad is just there to balance out the feast.

Neapolitan rustic pie with side salad
Total time
1 h 15
Difficulty
Medium
Cost per person
€2.80
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall
The kids
They generally like it

This pie comes straight from Naples, the kind made in a big batch so everyone can go back for seconds. Ricotta brings the creaminess, ham and salami add a savory kick, and mozzarella melts into little pockets throughout the filling. The golden shortcrust shell cracks under the fork, then gives way to a soft center that holds together when it's baked right.

It's a good fit for a Sunday with time to spare, or for a make ahead meal before guests arrive late in the afternoon. Kids like its straightforward appeal, melted cheese and ham with nothing surprising on the plate. Mon Chou walks you through it step by step so it comes out golden and slices cleanly.

The ingredients

4 people

Dairy

  • Shortcrust pastry sheets 2
  • Ricotta 250 g
  • Mozzarella 125 g
  • Grated parmesan 50 g
  • Eggs 5

Butcher

  • Cooked ham 150 g
  • Salami 80 g

Fruits and vegetables

  • Green salad 1

Pantry

  • Balsamic vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Preheat the oven to 190°C. Cut the ham, salami and mozzarella into small cubes.

    Put the mozzarella in the freezer for 15 minutes, it cuts cleanly without sticking to the knife.

  2. Mix the ricotta, 4 eggs, parmesan, pepper and a little salt, then fold in the diced meat and cheese.

    Go easy on the salt, the ham and salami already bring plenty.

  3. Line a tart pan with one sheet of dough, keeping its baking paper, pour in the filling and smooth it with the back of a spoon.

    Prick the bottom crust with a fork so it doesn't puff up during baking.

  4. Cover with the second sheet of dough, pinch the edges to seal, cut a small vent in the center and brush with the remaining beaten egg.

    Keep the dough scraps to cut a few decorative leaves, they stick very well with beaten egg.

  5. Bake the pie until it's nicely golden, then let it cool for 10 minutes before slicing. 45 min

    A warm pie slices cleanly, a piping hot one collapses and the ricotta runs out.

  6. Dress the salad with the oil, balsamic vinegar and a pinch of salt, then serve it alongside the slices.

    One spoonful of balsamic is enough, its acidity nicely cuts through the richness of the pie.

Our tips to get it right

  • Let the rolled dough sheets sit at room temperature for a few minutes before unrolling them, they crack less and seal better at the edges.
  • Drain the ricotta and mozzarella well before mixing them into the filling, excess moisture would make the bottom crust soggy.
  • Check doneness by lifting an edge with a spatula, the bottom should be golden and firm, not just the top.

The variations

  • Swap the salami for coppa or mild chorizo to change the character of the filling.
  • For a vegetarian version, skip the ham and salami and double the mozzarella with a few spoonfuls of cooked, well drained spinach.
  • For a quicker version, use one large sheet of dough folded over itself into a turnover shape instead of two stacked sheets.

What to serve it with

  • A vinaigrette green salad, as in the recipe
  • Sliced fresh tomatoes
  • Sparkling water with lemon

Storage

The pie keeps for 2 to 3 days in the fridge in a sealed container. It freezes well already baked, in individual slices, for up to 2 months. Reheat slices in the oven rather than the microwave so the crust stays crisp.

Questions about this dish

Can you make this pie ahead of time?

Yes, you can assemble it the day before and keep it raw in the fridge covered with plastic wrap, then bake it just before serving. You can also bake it ahead and reheat it in the oven the same day.

Can ricotta be replaced?

You can use a similar fresh cheese or a thick, well drained cottage cheese. The texture will be slightly less creamy but the pie will still hold together well.

Why does my pie puff up and warp while baking?

This usually happens because the bottom crust wasn't pricked with a fork before adding the filling. Trapped air under the dough makes it puff up unevenly.

Is this pie good for kids?

Yes, kids tend to love it thanks to the ham and melted cheese, with no spice or sharp flavors. You can leave out the salami for an even milder version if needed.

How long does it take to make a Neapolitan rustic pie with a side salad?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Neapolitan rustic pie with a side salad?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Neapolitan rustic pie with a side salad cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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