Servings: 8
Ingredients:
1 pack Raw Ham
500 gr. artichoke
1 pack puff pastry
250 gr. ricotta-cheese
100 gr. fontina-cheese
1 shallot
2 eggs
As needed parsley
As needed extra virgin olive oil
As needed muskat nut
As needed salt
A tasty variation of the torta pasqualina that will conqueer you!
Directions:
Roll the puff pastry out in a buttered pan, pierce it with a fork, then cover with baking paper and dry beans. Bake at 180°C for about 20 minutes. A smooth and uniform surface is obtained by using this baking method. When the pie is ready, take it out from the oven, let it cool, and take away the baking paper and the beans.
For the filling: cut the shallot up, and brown it with two tablespoonful of oil until golden. In the same pan add the cleaned and blanched artichockes. Add salt, warm water and cook for 5 minutes. In a bowl mix the eggs, add the ricotta and the raw ham cut into pieces. Season with muskat nut and a pinch of salt.
On the baked pastry, lay the cubed fontina, 2/3 cooked artichokes and the mix. Garnish with the remaining artichokes and the chopped parsley. Put the pie in the oven at 200°C for 20 minutes more.