Torta di carciofi – Artichoke pie
January 7, 2010 by Anna Merulla / Tags: artichoke pie , Genoa , Liguria / 0 Comments
For pastry:
500 gr flour, 40 gr olive oil, 1 glass of water, 3 teaspoon of salt,For stuffing the pie:
12 artichokes, 100 gr of grated parmesan, 1 onion, 5 eggs, 300 gr ricotta, some parsley, some marjoram.Prepare the pastry by mixing flour, olive oil, water and the salt. The result is soft dough; let it rest for 1 hour.
Prepare the artichokes by removing the outer leaves, cutting the stems and the thorns. Secondly, cut the artichokes into thin slices and place them, for a few minutes, in some water with a lemon (cut the lemon into 4 parts).
Meanwhile make brown slowly 1 onion, some parsley and marjoram. Then, add the artichokes, some salt and cook everything in a covered pan.
When all is cooked add eggs, parmesan, a pinch of marjoram, salt and ricotta. Mix everything with a spoon. Roll out the dough and with a rolling pin make 4 puff pastry. Place on a baking pan 2 pastry and then pour the artichokes mixture uniformly.
Finally cover the pie with the other 2 pastry and brush with 1 egg yolk.
Cook for about 45 minutes at 200 degrees.
Enjoy and let me know how it turns out!
