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.
JOIN US ON THE NEXT PAGE FOR THE VIDEO AND INSTRUCTIONS
Clean the artichokes and into thin slices. Put them in a bowl with water and lemon juice to prevent them discoloration.
Drain the artichokes and place in a pan. Add broth, chopped onion, salt and olive oil. Cover with a lid and cook over low heat for about 15 minutes until the artichokes are tender. Transfer to a large bowl and let them cool. Add ricotta, Parmesan cheese, a pinch of salt and pepper. Mix well.
Unroll a sheet of pastry and put in a baking pan (22-24 cm) Pour the filling on top of the dough. Make 4 holes in the mixture and break an egg into each hole. Cover with another round of pastry dough and brush the top with an egg.
Bake at 350 degrees for 45-50 minutes.
Video from youtube