Rustic pie of artichokes and ricotta. Today a rustic pie easy and tasty, of those that everyone likes, with a vegetable that is now at the end (I am telling you so subliminally you need to prepare this dish with a lot in a hurry!). Is’ a pastry filled with ricotta cheese and artichokes. Artichokes are cut in half and cooked stew for 10 minutes, in order to soften them, so are arranged on ricotta, in baking, inflate, creating a sort of flower on the surface. If you want, you can chop one or two artichokes and mix the ricotta filling, to get a more pronounced flavor. On my YouTube channel you will also find a VIDEO TUTORIAL on how to clean the artichokes to perfection.
The rustic pie artichokes and ricotta cheese is a dish easy, Chic and tasty, ready really real-time, You can accompany with a salad, or you can serve at a buffet or even for a picnic. In short, is a versatile recipe! I hope you like, I liked it a lot and the next day was even more good. And if you like artichokes but prefer a dish or a savory side dish, have a look at all my RECIPES with artichokes or, On the subject of quiches and pies, to my SPECIAL RECIPES QUICHES. Have a good day!
2 comments
Good morning dear Ada, your enlightened opinion… Lately I don't appreciate particularly the browse, I'd like to replace it with a brise’ Rustica (mixed with olive oil and dry white wine). What do you think? Obviously, congratulations – discounted – for your wonderful recipes!!!!
Hello Ale! Then, I confess that I am not crazy for the browse, unless it is made in house. What you buy ready don't really relate at all. I am a fanatic of pasta BRISA in egg-free version and version with egg. And of course in this cake looks great. I think you should give her a first firing of 15 minutes before putting the white ricotta, otherwise you will not bake well and doesn't become crispy as it should be. Let me know, I embrace you, ADA