multicolored tagliatelle with fresh sauce
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Rustic artichoke and leek
ingredients
servings
6
Leeks
1 unit
Artichokes
5 unit
Grated cheese
3 spoons
Eggs
2 unit
Soft goat cheese
150 grams
Water
1 glass
Iodized salt
to taste
Pepper
to taste
Extra virgin olive oil
3 spoons
Water
250 grams
Extra virgin olive oil
100 grams
Iodized salt
1 teaspoon
Type 0 wheat flour
500 grams
second courses from Italy - Puglia
Rustic artichoke and leek
Rustic artichoke and leek
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The plots of artichokes and leeks with cream cheese and goat ideal for Easter Monday you can eat hot or cold
preparation
step 1
We put the flour on a work surface form a hole in the center and add 100g of oil, a teaspoon of salt and gradually warm water,
step 2
We work l 'dough order to obtain a soft and smooth ball, close the dough in the film is let rest.
step 3
Meanwhile we clean the artichokes and leeks, leeks and artichokes frulliamo it into thin slices,
step 4
In a pan put oil 3cucchiai do just heat and add the leek, and artichokes amalgamiamo the whole is add the glass of water add the salt and pepper, cover is let cook.
step 5
In a bowl we put the eggs the grated cheese and fresh cheese spread capraquello we mix everything is in order the artichokes with leeks if we make them cool a little better.
step 6
Let us divide the dough into two parts a larger and smaller than the other
step 7
With a rolling pin Roll out the dough before the larger form a disc of a few millimeters and covered with a non-stick pan, put the filling and stretch it the other disc,
step 8
We cover we remove the excess dough and form a cordon around spenelliamo the surface with a bit 'of bucherreliamo pasta oil
step 9
And we bake at 250g until they become beautiful golden
