Artichoke Torta Rustica

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
85 min

DIFFICULTY
Easy

TYPE
Bread, focaccia and pizza

ITALIAN REGION
Abruzzo

Tags

Easy, In the oven/Baked, Aperitif, Buffet, Make ahead, Picnic, Bread, focaccia and pizza, 45 minutes, 40 minutes, Abruzzo, More than 1 hour, Cooked ham , Flour , Winter

Ingredients for 4 people

For dough: 1 3/5 cup flour
7 ounces ricotta
½ cup extra virgin olive oil
salt to taste For filling: 12 artichokes
2 small mozzarella cheese balls
½ pound prosciutto
2/3 cup grated semi-aged Pecorino
3 eggs + 1 to brush dough
3 ½ ounces thinly sliced Fontina cheese
3 tablespoons butter
salt to taste

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Ingredients

Preparation 40 minutes preparation + 45 minutes cooking

On a board or in a bowl, mix the flour and ricotta with oil. Add a pinch of salt. Knead dough until even and very soft.

Divide into two sections, which will form the top and bottom crust, and allow to rest for about ten minutes.

Clean the artichokes, remove tips and tough outer leaves, and cut in half. Remove choke and cut halves into strips. Sauté the artichokes in 2 tablespoons of butter in a pan. Season with a pinch of salt and pepper.

Dice prosciutto and mozzarella.

In a bowl, mix with 3 eggs, grated Pecorino and sautéed artichokes. Season with salt if necessary. Roll out one piece of dough and press into a greased baking dish.