LIGURIA - Torta di carciofi
1h 30 minutes
For the dough:
2.2lb Viaggio flour
4 tablespoons Viaggio Extra Virgin Olive Oil
Salt and water to taste
For the filling:
12 Viaggio artichokes
Half chopped onion
Parsley to taste
Viaggio grated parmesan to taste
Salt and pepper to taste
Knead Viaggio flour with Viaggio Extra Virgin Olive Oil, add salt and water to obtain a homogeneous dough. Cover it with a towel and let it rest for 15 minutes.
Prepare a pan with 2/3 tablespoons of Viaggio Extra Virgin Olive oil, add parsley and chopped onion and wait till it gets brown. Add the previously drained Viaggio artichokes cut into small pieces and cook them for about 10 minutes.
In the meanwhile, divide the dough into 2 balls, roll out one of them and put it into an oven pan of 9” in diameter. When the artichokes are ready, add Viaggio grated parmesan, salt and black pepper.
Pour the artichokes mixture over the dough. Create 12 small holes in the filling and in everyone of these, add a teaspoon of butter and a broken egg. Sprinkle the filling with Viaggio grated parmesan, salt and pepper to taste. Cover with the remaining ball previously rolled out, pinch with a fork and put the pie into the oven for about 60 minutes at 350F.