lunedì 21 novembre 2011


Appetizer - Entree - Vegetarian

For the dough:
2 2/3 cup 00 flour
6 tbsp butter, diced really cold
2 eggs

For the stuffing:
1 1/2 jar Italian marinated artichokes, draine
3 tbsp plain Italian breadcrumbs
4 eggs
1 8oz mozzarella diced
1/2 cup Parmigiano, grated
2 tbsp extra virgin olive oil
3 cloves garlic, chopped

First of all, prepare the dough: in a bowl mix flour and a pinch of salt; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the crust will become hard.

Wrap the dough in plastic wrap and put it the refrigerator for 30 minutes, at least.

Prepare the stuffing: in a skillet over medium-high heat, sautee garlic in olive oil until lightly golden, then add artichokes and sautee for about 5 minutes.

Preheat oven to 400.

Take the dough out of the fridge and divide in 2 parts, one slightly bigger than the other. Roll the bigger one over a flour-dusted table, thick about 1/4".

Repeat with the smaller part.

Put the bigger disk you obtained in a pie-pan (buttered and dusted with flour or with parchment paper) and poke it with a fork.

Sprinkle the bottom with breadcrumbs and spoon artichokes in it; in a separate bowl beat eggs with salt, parmigiano and mozzarella.

Cover with the smaller disk, pinch edges tighly, and make 5-6 cuts in order to let steam escape.

Bake for about 10 minutes, then lower to 350 and bake for about 30 more minutes (or until golden).

This recipe serves 6

- This recipe can me made also with unsweetened frozen puff pastry, which will save time, just defrost it and follow recipe.

- It's a vegetarian dish that can be served as appetizer or entree.

- You can add shredded prosciutto, but it would no longer be vegetarian; also, in this case, you need to adjust the quantity of salt.

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