Ingredients :
BROKEN PASTA ROTONDA 2 rolls
SCAMORZA 200 gr
TOMATO PUREE 6 tablespoons
MILANESE SALAMI 5 slices
YOU ALSO NEED IT:
EGG YOLK 1
LATTÉ qb

How to prepare the Befana savory base:
Step 1
Unroll the shortcrust pastry

2nd step
With a knife with a smooth, sharp blade, cut out the shape of the sock

Step 3
Gently remove excess dough

Step 4
Once you have received the sock, cut the remaining shortcrust pastry into strips.

Step 5
Arrange the resulting strips along the edges of the sock

Step 6
This way you will get higher edges and ready to accommodate the filling.

Step 7
Prick the dough with the tines of a fork

Step 8
Season with tomato paste

Step 9
Add half of the diced scamorza

Step 10
Continue with the salami slices, overlapping them slightly.

Step 11
Distribute the rest of the scamorza

Step 12
Cover with the second roll of brisket, which makes it adhere well to the underlying dough.

Step 13
Cut off the excess dough and keep aside.

Step 14
Seal the edges well with the tines of a fork

Step 15
Using a cookie cutter, cut out a few stars from the leftover pasta kept aside.

Step 16
Proceed in this way by spreading the remains and using the appropriate molds to create stars of different sizes, small trees and miniature Befana socks: you will need them to decorate the rustic.

Step 17
Brush the surface of the sock with the egg yolk lightly beaten with the milk.

Step 18
Decorate the bottom with the stars and the prepared shortcrust pastry molds, applying light pressure to make them adhere.

Step 19
Brush the surface again with the egg yolk and milk mixture.

Step 20
Place in an oven preheated to 180°C and bake for around 20 minutes, or until golden brown.

Step 21
Once the cooking time has elapsed, remove the rustico from the oven and let it cool.

Step 22
Bring the Befana salty bottom to the table and serve.

storage
Savory Bas Befana can be kept in the refrigerator, in an airtight container, for 1 to 2 days maximum. When ready to serve, we suggest reheating it in the oven, or on a hotplate for a few minutes: it will come back as fragrant as if it had just been taken out of the oven.