Artichoke and ricotta savory pie Quick and easy recipe
Artichoke and ricotta savory pie : this savory pie I eat it at Easter is a variant of the Easter cake that can be prepared with spinach, chard or artichokes, I prefer artichokes, the Genoese tradition also provides that they are positioned on the ricotta (creating a depression ) 7 egg yolks, so that by cutting the various slices you see the whole egg, I preferred to make it lighter without eggs, if you like artichokes also try the artichoke and potato quiche
For other simple and quick rustic pies click here: Pizza and rustic recipes
Ingredients for a 22-24 cm diameter cake pan:
- 2 roll of puff pastry
- 10 medium artichokes
- 100 gr. of Parmesan
- 500 gr. of ricotta
- 1 egg
- extra virgin olive oil,
- spoons of grated Parmesan cheese
- 1 tablespoon of pecorino
Preparation: 10 minutes Cooking: 40 minutes Execution: Easy
How to make the artichoke and ricotta savory pie
Clean and cut the artichokes into thin slices, remove the hard outer leaves, remove the inner beard, and put them in a pot with water and 1 teaspoon of flour, cook for 7-8 minutes from the boil. Drain and brown them in a pan with garlic and oil for another 5 minutes, until they are slightly crunchy. Turn off the heat and keep them aside.
In a bowl put the ricotta, salt, egg, parmesan, pepper and turn to mix all the ingredients, also add a little nutmeg.
At this point line a pan with the puff pastry leaving the parchment paper already present in the package, make the dough adhere to the walls of the pan pierce the puff pastry with the tines of a fork and without cutting away the excess dough then pour the artichokes ,
Add the ricotta mixture and level the surface, add a little more grated Parmesan
and cover with the other roll of puff pastry making it adhere to the filling, seal the edge by closing together both the dough of the base and the upper one, create a decoration with the fork, brush the surface with a little oil and bake in a preheated oven (at least for 10 minutes already), at 180 ° for 30-40 minutes in the central level of the oven
checking the cooking often (cover the surface with a sheet of aluminum foil if you see that it begins to take too much color). And your ricotta and artichoke pie is ready and… GOOD APPETITE !!!
WINE PAIRING: Solopaca Bianco or Elba Bianco Doc
For the wine pairing I consulted the site: www.bodegasdevino.org
Artichoke and ricotta savory pie
Enjoy your meal!