SICILY- Artichokes pie
SKU:
Vegetable Pie with Scamorza Cheese Cream
Prep & Cook Time: 1 hour
Servings: 4
Preheat: 375°F
Ingredients
For the Pie:
- 12 oz Viaggio artichokes
- 1 egg
- 9 oz chard
- 9 oz potatoes
- Viaggio grated parmesan, to taste
- 1 oz butter
- A pinch of nutmeg
- ¼ cup whole milk
- Salt and black pepper, to taste
- Breadcrumbs, for greasing
For the Scamorza Cheese Cream:
- 2 oz Scamorza cheese, cubed
- ½ cup cream
Instructions
- In a pot of boiling salted water, cook the peeled and sliced potatoes for about 20 minutes. Add the chopped chard and cook for an additional 15 minutes, until everything is tender.
- Drain the artichokes and vegetables, then place them in a blender and blend until smooth.
- In a large pan, melt the butter and pour in the vegetable mixture. Allow it to dry out for a few minutes over medium heat.
- Add the milk, salt, pepper, and nutmeg, then stir in the egg. Continue mixing until you achieve a smooth, creamy texture.
- Grease individual molds with breadcrumbs, then pour the vegetable mixture into each mold. Sprinkle with grated Viaggio parmesan to taste.
- Bake in a preheated oven at 375°F (190°C) for 30–35 minutes, or until golden on top.
- While the pie bakes, prepare the cream by heating the cream in a small saucepan. Add the cubed Scamorza cheese and stir until fully melted and smooth.
- Once the vegetable pie is done, remove from the oven and top each serving with a tablespoon of the creamy Scamorza sauce.
BUON APPETITO!
