Stuffed artichokes with sauce eggs and poor. A poor peasant sauce, that represents Sicily, made with recycled ingredients: the latest artichokes, grated Parmesan and pecorino, stale bread and eggs. But how much flavor in this ' poverty '. I can't tell you the origin of the dish, which of course is a unique dish’ why you eat doing Bootie’ with so much bread: My grandmother made him, Palermo, and she remembered where she learned. My mother did it only a few times, I don't have any memory. But the other day, While lucky, told me: ' Because the blog does not make that dish that was Grandma? Poor sauce of artichokes, the one with Mint?’. I did explain the result: a yummy dish, rich and vegetarian. I'm glad I rediscovered it and share it with you. If you like artichokes also try our artichokes ' ammuddicati’, the artichokes with potatoes and eggs, the baked artichokes, the artichoke croquettes, peas and Bacon.
Ingredients for 4 people:
- 8 artichokes
- 6 eggs
- 750 ml of tomato puree
- 100 grams of smoked cheese, diced
- 150 grams of grated bread
- 60 grams of grated Parmesan cheese
- 30 grams of grated pecorino romano Pdo
- extra virgin olive oil as required
- a handful of fresh mint
- salt and pepper
- a pinch of sugar
Clean the artichokes by removing the leaves harder, the stem (artichokes will stand, then remove everything so that you have a stable base) and the ends and place them for 10 minutes in a bowl with water acidulated with lemon juice. Prepare the filling by mixing together the breadcrumbs, the Parmesan, pecorino. Season with salt and add sufficient oil to get a smooth but grainy. Push in the middle of each artichoke heart some cubes of smoked cheese and fill the artichokes with the filling, pressing down firmly, So let as much as possible. Beat two eggs with a pinch of salt and go in the egg just the top of the artichoke, the one with the stuffing, so cover it well. Cover the bottom of a nonstick pan with olive oil and, When it is hot, Fry the artichoke top, that soaked with egg, to form a crust that will protect the artichoke flavor but especially in baking.
Boil the eggs until sodarle. In the same oil you fry the artichokes, pour the tomato sauce, season with salt and add a pinch of sugar. Bring the tomatoes to a boil and place the pan the stuffed artichokes, with the top pointing upwards. Cover and cook over low heat. Meanwhile, remove the shell to the eggs and FRY in a pan with a little oil, in order to brown them on all sides (will make you go crazy, be warned…roll), then merge them with sauce. Chop the Mint thinly and add the Mint. The sauce should cook about 20 minutes: will be ready when the artichokes are tender. I recommend you let it rest 5-10 minutes before serving with a mint leaf for garnish and abundant homemade bread.
THE PAIRING: A Lager beer, the type Weizen, is the suggested pairing for this dish. We chose the Bi-weizen “The Mirage”, produced by Italian Brewery, located in the province of Como. It is characterized by hints of fruit and a slight taste accompanied by a good acidity which succeeds well in the difficult juxtaposition with the note of Artichoke and tomato sauce ferrous.