Pasqualina (Easter) Pie

Preparation time: 2 hours minutes



Difficulty: medium



Ingredient x 4 people:

For the dough:

• 600 gr flour,

• 2 dessert spoons oilve oil,

• salt

For the filling:

• 8 artichokes,

• 200 gr herbs,

• 400 gr ricotta cheese,

• 100 gr butter,

• 10 eggs,

• 50 gr grated parmesan cheese,

• 1 clove of garlic,

• parsley,

• marjoram,

• 1 lemon,

• 2 dessert spoons flour,

• salt





Preparation:

Clean the artichokes, discarding the outer leaves, stalks and thorns. Cut them lenghtways into sdlices and steep them into water and lemon juice. In this way they won't become dark.

Sieve the flour on to a table and make a well. In the centre pour the oilve oil, 1/2 liter lukewarm water and salt. Knead for 15 minutes to obtain a soft dough. Cover with a dry cloth and allow to rest.

Wash herbs and cook them in a small quantity of water, strain and squeeze well. Chop them and drop into a pot. Cook with tha clove of garlic in 50 gr of butter. Drop the drained artichokes into a pot, cover them and let them cook slowly.

When they're nearly cooked add a little chopped parsley, remove them from the pot and mix the herbs into the cooking liquid.

Take a bowl and mix ricotta with grated parmesan cheese, 3 eggs, flour, salt and pepper, add the cooled herbs and artichokes, discarding the garlic.

Divide the dough into 10 pieces. Keeping the others covered to prevent them from drying, roll out four pieces thinly (one at a time). Place these sheets one on top of the others, in a round cake tin, brushing the first 3 with olive oil. allow pastry to stick to the bottom and sides, leaving about 1 cm of pastry overlapping tha top.

place the filling in the centre. With the back of a spoon make 7 hollowa and break an egg into each. Add a teaspoon of melted butter and one of paresan cheese, salt and pepper. Take the other pieces of dough roll out and cover the filling using the same procedure and brushing each with oil. Cut away the overlapping pastry all around the cake pan and shape a wide braid to place around the edge. Brush the last sheet with oil and prick tha pastry with a fork. Be careful not to break the eggs!

Bake the pie for 1 hour at 180°C as far as the surface becomes golden brown. Serve hot!

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