Torta pasqualina (4)
Instructions
Line a baking pan with pastry and fill with 4 cooked artichokes in saucepan and flavored with garlic and parsley, chopped 4 hard boiled eggs cut into 4 wedges, 400 g Roman ricotta cheese tossed with 3 tablespoons of milk and 3 tbsp yoghurt.
Cover everything with a disc of puff pastry, weld the edges and go in the oven already warm at 200 degrees for 1 hour.
Remove from oven and serve only when it is cold.
Ingredients and dosing for 4 persons
- 4 artichokes
- Chopped garlic
- Chopped parsley
- 4 hardboiled eggs
- 3 tablespoons of milk
- 3 tablespoons of yoghurt
- Disc 1 of puff pastry
- 400 g of roman ricotta