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Pasqualina cake with artichokes

Pasqualina cake with artichokes

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Recipe Pasqualina cake with artichokes from of 25-03-2017 [Updated on 29-08-2018]

There Pasqualina cake with artichokes it is a tasty rustic pie and very easy to make. It is the variant of the famous Pasqualina cake, typical of the Liguria region. In this recipe, artichokes take the place of spinach but the combination with ricotta and pecorino is just as perfect. If I can afford it, I preferred this version to the original, and in fact at my house they have already requested it to be included in this year's Easter menu. What are you guys doing this weekend? Here in Naples, spring has arrived and this morning we agreed on an exit that can satisfy both Ely's needs and ours at the same time. Carousels on the promenade of Coroglio for her and then an aperitif on a terrace overlooking the sea a little further on for us;) So I leave you with the recipe of the day and go to organize myself, a basin: *


How to make artichoke pasqualina cake

Start preparing the brisee pastry. Put the flour in a bowl, make a hole in the center and add the butter cut into chunks and the salt.
When you have obtained a grainy mixture, add the water and continue working.
Then form a ball, wrap the pasta in cling film and leave it in the fridge to rest for 30 minutes.

Meanwhile, clean the artichokes, cut them into thin slices and add the lemon juice to water.

After half an hour, brown the garlic with the parsley in a pan with the oil, then add the drained artichokes.
Let them season for a few minutes and cover them with the broth, let them cook for about 15 minutes.

When cooked, lift them and transfer them to a bowl with ricotta, pecorino, salt and pepper.
Gently stir to mix the mixture.

Take the dough, divide it in two and roll out the dough on a floured pastry board thus obtaining two sheets.

Place the first layer of shortcrust pastry inside a greased baking sheet.
Remove any leftover brisée from the edges and stuff the inside with ricotta and artichokes.

Form 4 spaces inside the filling.
Then put the eggs in each one, keeping some egg whites aside.

Close with the other shortcrust pastry, remove the leftovers and seal the edges well.
Prick the surface with the tines of a fork and bake the artichoke pasqualina cake at 180 ° C for 40 minutes.

Once ready, let it cool. Your pasqualina cake is ready to be brought to the table.