Herbs and artichoke pie
Instructions
Place the flour and pour a little water and oil, a pinch of salt.
Knead and then keep in the refrigerator for half an hour.
Boil the herbs in salted water until al dente, drain, chop and strizzatele.
Delete all hard leaves of the artichokes, cut the ends, wash them and leave them in water and lemon juice for about 10 minutes.
Drain them, chop them finely and put them in a pan with a little oil and powdered sliced onion.
Left to dry on low heat.
Then add the herbs, grated cheese, the crumb of bread soaked in milk and squeezed.
Carefully mix everything, add salt and pepper and sprinkle with a tablespoon of chopped Marjoram.
Roll the dough into two disks, one larger than the other.
Place the largest one in a buttered pan and let rise well over edge.
Pour the vegetable mixture, cover the filling with the second disc by sealing the edges well.
With the prongs of a fork stamped by drawing a spiral pattern.
Cook in the oven at 200 degrees for 40 minutes or more.
This cake can be served hot, warm and cold.
Accompanying wines: Alto Adige Traminer Aromatico, Malvasia Istriana Collio DOC DOC Frascati DOC "Canellino".
Ingredients and dosing for 6 persons
- 500 g of flour
- 500 g of herbs
- 12 artichokes
- 100 g of cheese
- 50 g of parmigiano
- 50 g of butter
- 2 slices of bread
- Olive oil
- Milk
- Lemon juice
- 1 tablespoon of chopped fresh marjoram
- Onion
- 1 pinch of salt
- Pepper