Rustic pie of artichokes and ricotta
Instructions
Private artichokes of stems and the toughest outer leaves, remove the plugs, then cut them into wedges and put them in a bowl filled with water acidulated with lemon juice.
Drain and let them boil for about 3 minutes in a pot with boiling salted water.
In a pan with hot oil FRY to moderate heat the garlic crushed, for a few minutes, then take it out and put the artichokes, well drained.
Let them fry gently for a quarter of an hour or until they are tender, then transfer to a bowl and let cool.
Combined with artichokes, ricotta sieved, beaten eggs, grated Parmesan cheese, salt and pepper and a minced mixed with care.
Divide the bread dough into two pieces of different sizes.
Roll out the largest one on floured pastry Board, using the rolling pin, and use the browse obtained to coat the bottom and sides of a round cake Tin (22 cm in diameter), greased and sprinkled with flour.
Spread in baking pan filling prepared, level it and cover with the second piece of dough pulled into strips.
Ribattete along the bottom edges, and then cook the pie in the oven at 200 degrees for about 45 minutes.
Ingredients and dosing for 8 persons
- 500 G = = Bread Dough
- 6 artichokes
- 2 tablespoons of olive oil
- 1 clove of garlic
- 1 sprig of parsley
- 1 lemon
- 2 eggs
- 300 g of ricotta
- 4 tablespoons of grated parmesan cheese
- Salt
- Pepper
- Butter for pan
- Flour for the cake tin