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
- Instructions
- 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.
- 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.
- As soon as each artichoke and stem is clean, dip it in lemon juice to avoid oxidation.
- In a pan with the oil and garlic, sauté the artichokes until they become soft. Season.
- Cut the Emmental cheese into cubes.
- In a bowl, sift the ricotta and then add the Parmesan and egg. Mix well and season with salt and pepper.
- Add the artichokes and the cheese to the ricotta mixture.
- Preheat the oven to 350°F.
- 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.
- Roll out the remaining pastry to make a lid.
- Prick the bottom with the tines of a fork. Bake the base in the oven for ten to fifteen minutes.
- Tip the filling into the shell. Drape the lid or decorate with strips.
- 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.