After high school, my sister took a professional pastry course. There she learned how to make, in addition to sweet cakes, some savory buffet doughs.
Now that she’s a new bride and often invites friends over to dinner or for an aperitif, she’s brushing up on all her old recipes.
This savory pie is a little elaborate, but certainly successful because it is visually appealing and delicious.

Mirta’s savory yeast dough cake with artichokes

  • Preparation time: 90 minutes+ dough resting
  • Ingredients for 8-10 servings
  • Difficulty: Difficult recipe

  • Ingredients
  • 1 lb or 500 g of flour (half Manitoba flour + half pastry flour),
  • 1 oz or 25 g of sugar
  • 5 oz or 150 g of butter
  • ½ oz or 9 g of salt
  • 1 egg
  • ¾ oz or 15 g of brewer’s yeast
  • 9 oz or 250 g of milk
  • For the stuffing:
  • 4 artichokes
  • 4 oz or 100 g sliced ​​prosciutto (ham)
  • Extra virgin olive oil to taste
  • 1 clove of garlic
  • 4 oz or 100 g of grated pecorino cheese
  1. Instructions
  2. Put the flour on the pastry board.
  3. Add the brewer’s yeast dissolved in a little milk, then add the sugar, egg, and the rest of the milk, creating a nice firm-but-soft dough. Add the salt. Stir the dough for at least fifteen minutes until it becomes elastic; then incorporate the butter, in chunks, while continuing to mix until completely absorbed.
  4. Put the dough in a bowl, cover it with cellophane, and let it rise for forty-fifty minutes, until it doubles.
  5. Meanwhile, prepare the filling.
  6. Wash and cut the artichokes into thin slices. Boil them in water for five minutes and then sauté them in a pan with oil and a clove of garlic.
  7. Cut the prosciutto into strips.
  8. Fold the dough to collect air and leave it covered for ten minutes. Take the dough and roll it out into a rectangle.
  9. Sprinkle the pecorino on the pasta, add the prosciutto, and finally add the artichokes.
  10. Roll the dough into a sausage.
  11. At this point, cut the roll into slices if about 3 fingers thick. Form the cake by arranging them in a buttered and floured baking pan; let rise for about forty minutes-one hour.
  12. Bake at 350° F for about thirty to thirty-five minutes.

Tips to ensure the success of the dish:

  • If kneading is used, the mixing times are halved.
  • The quantity of liquids depend very much on the type of flour. I suggest you pour ¾ of the milk on the dough and see how it behaves, adding the rest by spoonful if the dough is too hard.
  • The timing of cooking in the oven is indicative because each oven cooks differently.

Mirta as a bride