Artichoke torta pasqualina

Make the fountain with the flour, pour in 2 tablespoons of olive oil, a little salt, a glass of white wine, and knead, adding if necessary a little lukewarm water until a dough.

Work on it for about 10 minutes, then split it into a dozen or more rounds, flour and leave to stand for 2 hours under a slightly damp towel in a warm corner of the kitchen.

Clean the artichokes of tougher leaves and thorns (mind you not to forget the little in the middle), divide each into 8 wedges and gently fry with chopped onion until they are golden.

Crumble the ricotta, add the artichokes, 5 whole eggs and a white (the Red hold a Cup to brush the cake before you bake the pizza), salt and pepper, marjoram, garlic and chopped parsley and half the Parmesan cheese and stir well with a wooden spoon.

Roll out with rolling pin the small loaves of dough getting of thin, wide browse enough to line a pan; Don't be afraid to make them too thin because half of the value of the cake lies in delicate pastry.

Grease the pan with oil, put the first sheet, grease it with oil and put a second browse (without pressing it, but leaving some air bubbles trapped) smear and continue until half of the sheets that you have prepared.

Above this have all the filling, level with the back of a spoon and practicing regular distances 6 grooves.

In these dimples put a drip of oil and scodellarvi the eggs taking care not to break the yolk, salt and pepper.

Sprinkle with remaining cheese and superimposing a sheet, grease it, put a second browse without mangling and proceed similarly to deplete the remaining sheets.

Fold inward the leaking paste and form a cordon by pinching around around.

Brush the surface with a little olive oil mixed with egg yolk left, put in oven at 200 degrees and just begins to swell fork with a toothpick to allow steam out (don't go too in depth so as not to break the yolks of the eggs); continue cooking for about 40 minutes.