Torta pasqualina ai carciofi
April 5, 2017 
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Torta pasqualina ai carciofi
INGREDIENTS: 2 rolls of pasta round puff, 2 Roman artichokes (or 4 small), 200 g of ricotta cheese, a little onion, a ladle of broth, 30 g of grated Parmesan cheese, 4 eggs + 1 for brushing, salt, pepper, extra virgin olive oil the juice of half lemon.
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