Fagottini with artichoke
Instructions
Put the flour into a bowl and intridetela with the soft butter, knead it with a pinch of salt, 50 g cold water.
Then briefly worked the dough d Finally let it rest in the fridge for 30 minutes.
Clean the artichokes of outer leaves without spaccarli, then put them in a saucepan with 2 cloves of garlic, a sprig of thyme, half a glass of wine, 3 tablespoons olive oil, salt, pepper and moderate heat cook for 10 minutes.
Finely slice the mushrooms and courgettes; chop the carrot and leek and put them to dry in a pan in a little olive oil, then add the zucchini and mushrooms, then FRY over high heat.
Stuffed artichokes with the mixture thus obtained, then apply a paste of 3 mm thick and wrapped the artichokes so obtained.
Infornateli to 250 degrees on a porcelain baking dish for 10 minutes.
Ingredients and dosing for 4 persons
- For the dough:
- 200 g of flour
- 100 g of butter
- Salt
- 1 egg to brush
- For the artichokes:
- 200 g of mushrooms
- 100 G = = Zucchini
- 50 g of leeks
- 50 g of carrots
- 8 thornless artichokes
- Garlic
- Thyme
- Lemon
- Dry white wine
- Olive oil
- Salt
- Pepper