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
  • salt,
  • extra virgin olive oil,
  • pepper,
  • nutmeg
  • spoons of grated Parmesan cheese
  • 1 tablespoon of pecorino

Preparation: 10 minutes Cooking: 40 minutes Execution: Easy

*****

Most important steps

    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.

    Artichoke and ricotta savory pie

    In a bowl put the ricotta, salt, egg, parmesan, pepper and turn to mix all the ingredients, also add a little nutmeg.

    Artichoke and ricotta savory pie

    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 ,

    Artichoke and ricotta savory pie

    Add the ricotta mixture and level the surface, add a little more grated Parmesan

    Artichoke and ricotta savory pie

    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

    Artichoke and ricotta savory pie

    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

    Artichoke and ricotta savory pie

    Enjoy your meal!

    3.1

    Deja una respuesta

    Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *

    Subir
    Esta web utiliza cookies propias y de terceros para su correcto funcionamiento y para fines analíticos y para fines de afiliación y para mostrarte publicidad relacionada con sus preferencias en base a un perfil elaborado a partir de tus hábitos de navegación. Al hacer clic en el botón Aceptar, acepta el uso de estas tecnologías y el procesamiento de sus datos para estos propósitos. Más información
    Privacidad