Artichoke hearts and ricotta pie
Author Notes: It’s my masterpiece in the kitchen, which never disappoints the expectations and it’s good and simple, but not casual. It’s the pie for parties, events, family lunches and summer brunches. It’s always a certainty. Check it on: https://profumieparole.wordpress.com/ —Greta Ceresini
Serves 8
- 400 grams artichoke hearts
- 2 cloves of garlic
- 200 grams ham
- 450 grams ricotta cheese (soft white italian cheese)
- grated Parmesan cheese
- 1 egg
- 3 tablespoons olive oil
- 1 pinch pepper
- 2 pinches salt
- 2 forms of shortcrust pastry (Brisèe)
- 6 pieces Fontina cheese (or cheddar cheese)
- Put the olive oil in a pan and put 2 cloves of garlic in it. After few minutes, add the artichoke hearts and a pinch of salt and cook it with some water. Cut the ham in cubes and add it in the pan, remove the garlic. When cooked, cut the artichoke hearts.
- Prepare the stuffing: put ricotta cheese, egg and Parmesan in a bowl. After few minutes, add the artichoke hearts and the cubes of ham; after that, oil, pepper and salt.
- Take the first form of stortcrust pastry and put it on the baking tin, then pierce it with a fork. Cut Fontina cheese and put the pieces on the pastry, then add the filling on them and level it. Put the second form of shortcrust pastry on the filling; cut the exceed pastry and roll up the two forms.
- Pierce it and put in the oven at 170° for about 40 minutes.
- Check the pie and pierce it sometimes. When the pastry will be baked, take off the cake and serve it when it’s lukewarm.
More Great Recipes:
Cheese & Dairy|Vegetables|Appetizers|Entrees|Pies & Tarts
Showing out of comments
Showing 0 out of 0 comments