Empanada de Rúcula
Galicia — Mother recipe · en it
A Rúcula Empanada is a fresh and light delight, perfect for a summer lunch in Galicia.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 300g of flour
- 2 eggs
- 150ml of cold water
- 1 tablespoon of salt
- 100g of butter
- 100g of caciocavallo cheese
- 100g of rucola
- 1 onion
- 50g of extra virgin olive oil
- Salt and pepper to taste
Method
- Mix the flour with the salt and form a cross in the middle. Add the eggs and cold water, mix until you get a homogeneous dough.
- Wash and chop the rucola, garlic, and onion.
- In a bowl, mix the rucola, garlic, onion, caciocavallo cheese, extra virgin olive oil, salt, and pepper to taste.
- Divide the dough into 4 parts and form rectangles with a pastry cutter.
- Pack the filling into each rectangle, seal carefully, and form the empanadas.
- Make a hole in each empanada to allow steam to escape during cooking.
- Fry the empanadas in hot oil until golden brown.
- Serve hot with a tomato sauce or with a bit of rucola salad.
The story
The Rúcula Empanada traces its roots to the culinary traditions of Galicia, where rucola is often used in various forms of cooking, but this empanada version is particularly appreciated for its intense and fresh flavor.
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