The Roman Easter breakfast is very rich: salami and other sausages, cheeses, hard-boiled eggs, and savory pies.
I like to set the table as if it were a normal supper, with tablecloths, glasses, plates, and cutlery.
I cook a different savory pie every year but always use local products. This one with Ladispoli cimaroli artichokes is a bomb!

Savory pie with ricotta and artichokes

  • Preparation time: 90 minutes
  • Ingredients for 6-8 servings
  • Difficulty: Average difficult recipe

  • Ingredients
  • For the oil short crust pastry:
  • 9 oz (250 grams) of all-purpose flour
  • 2 oz (50 grams) of extra virgin olive oil
  • 1 pinch of salt
  • 4 oz (100 grams) of frozen water
  • For the stuffing:
  • 3 artichokes (possibly Roman cimaroli)
  • 1 lemon
  • Extra virgin olive oil to taste
  • 1 clove of garlic
  • 9 oz (250 grams) of ricotta
  • 2 oz (50 grams) of grated Parmesan cheese
  • 2 oz (50 grams) of Emmental cheese
  • 1 egg
  • Salt and pepper to taste
  1. Instructions
  2. Prepare the short crust pastry by mixing all the ingredients but adding the water a little at a time until it is formed. Leave to rest, covered, for thirty minutes.
  3. Wash and clean the artichokes. Remove the tough outer leaves. Clean the stem of the artichoke, eliminating the external fibers. With a digger, remove any barbs present inside.
  4. As soon as each artichoke and stem is clean, dip it in lemon juice to avoid oxidation.
  5. In a pan with the oil and garlic, sauté the artichokes until they become soft. Season.
  6. Cut the Emmental cheese into cubes.
  7. In a bowl, sift the ricotta and then add the Parmesan and egg. Mix well and season with salt and pepper.
  8. Add the artichokes and the cheese to the ricotta mixture.
  9. Preheat the oven to 350°F.
  10. Cut off 2/3 of the pastry. Roll out the larger piece on a lightly floured worksurface to the thickness of a 1/8 inch, then use it to line the base and sides of the cake tin.
  11. Roll out the remaining pastry to make a lid.
  12. Prick the bottom with the tines of a fork. Bake the base in the oven for ten to fifteen minutes.
  13. Tip the filling into the shell. Drape the lid or decorate with strips.
  14. Bake in the oven for another thirty to thirty-five minutes.

Tips to ensure the success of the dish:

  • Do not work the short crust too much and let it rest before its use.
  • It is important to cook the base well, considering that the ricotta filling is always moist.
  • Cooking times depend on the type of oven.