Green cake
Instructions
Peel the biete.
Clean the artichokes, remove the tough outer leaves and tips, finely slice them up.
Peel the onion and chop finely.
Wash, dry and chop the Marjoram.
In a bowl pour the milk and dip the bread crumbs.
Boil the biete without adding water.
drain, strizzatele, chop.
Brown the butter in a small pan and keep aside.
In a large skillet heat 1 tablespoon oil, add the onion and artichokes and sauté to moderate flame for a few minutes.
The biete and continue cooking.
When the artichokes are cooked add the parmigiano, breadcrumbs well squeezed, browned butter, two tablespoons oil and Marjoram.
Add salt and pepper, mix well.
Prepare the dough: put the flour on the work surface.
Add a pinch of salt, three tablespoons of olive oil a day and 25 cl of water.
Knead until you get a homogeneous dough.
Turn oven to 200 degrees (thermostat 6).
Grease a mould oil removed.
Divide the dough into two parts.
Roll out the dough with a rolling pin and cut two thin discs, one of which is great and another mould diameter.
The mould is lined with larger disk, fill with the stuffing and lisciatene the surface.
Cover with the small disk, pinch the edges to seal the pie.
Brush the surface of oil cake and bucherellatela with a fork.
Bake the cake and let it Bake from thirty-five to forty minutes, until it is golden.
Serve tepid or cold.
Ingredients and dosing for 6 persons
- For the dough:
- 500 g of flour
- 3 tablespoons of olive oil
- Salt
- For the filling:
- 1000 g of biete
- 12 artichokes
- 150 g of grated parmesan cheese
- 50 g of butter
- 1 onion
- 50 g of stale bread crumbs
- 5 cl of milk
- 3 tablespoons of olive oil
- Some leaves of fresh marjoram
- Salt
- Pepper