LIGURIA - Torta di carciofi
SKU:
Artichoke and Egg Pie
Total Time: 1 hour 30 minutes
Servings: 6
Preheat: 350°F
Ingredients
For the Dough:
- 2.2 lb Viaggio flour (about 4½ cups)
- 4 tablespoons Viaggio extra virgin olive oil
- Salt, to taste
- Water, as needed
For the Filling:
- 12 Viaggio artichokes, drained and chopped
- ½ onion, finely chopped
- 12 eggs
- 3.5 oz butter (about 7 tablespoons)
- Fresh parsley, chopped (to taste)
- Viaggio grated Parmesan cheese, to taste
- Salt and black pepper, to taste
- 2–3 tablespoons Viaggio extra virgin olive oil (for sautéing)
Instructions
- In a large bowl, mix the flour with olive oil and a pinch of salt. Gradually add water until a smooth, elastic dough forms. Knead briefly, cover with a clean kitchen towel, and let it rest for 15 minutes.
- In a large skillet, heat 2–3 tablespoons of olive oil over medium heat. Add the chopped onion and parsley, and sauté until the onion is golden. Add the chopped artichokes and cook for about 10 minutes, stirring occasionally. Remove from heat and let cool slightly. Stir in grated Parmesan, salt, and pepper to taste.
- Preheat the oven to 350°F (175°C).
- Divide the dough into two equal portions. Roll out one half and place it in a greased 9-inch oven-safe pie pan, pressing it gently to cover the bottom and sides.
- Spread the artichoke mixture evenly over the dough. With the back of a spoon, create 12 small wells in the filling. Place a small piece of butter and crack one egg into each well. Season the top with more grated Parmesan, salt, and pepper.
- Roll out the second dough portion and cover the pie. Seal the edges and prick the top with a fork to allow steam to escape.
- Bake for about 60 minutes, or until the crust is golden brown.
- Let cool slightly before slicing. Serve warm or at room temperature.
A delicious and hearty pie—perfect for a special brunch or holiday meal!
ENJOY!
