![multicolored tagliatelle with fresh sauce multicolored tagliatelle with fresh sauce](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1490217803/orywi29gtd8joo7bgefr.jpg)
multicolored tagliatelle with fresh sauce
single courses from Italy - Emilia-Romagna
pie artichokes and potatoes
pie artichokes and potatoes
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Easy and gentle only dish that makes everyone happy is the pie of artichokes and potatoes. The base is a mixture in white wine. typical winter recipe, hurry up and do it as long as there are artichokes cheap!
For the base, mixed together with the wine and 80 g. oil until an emulsion. Add the sifted flour and salt. Knead, form a ball, wrap in plastic wrap and store in refrigerator to harden.
Peeled shallot, slice it and put it to fry in a large skillet with 20 g. oil
Meanwhile, clean the artichokes, keep only the hearts and cut into eighths. Toss in pan with the shallots for 5 '. Switch off, remove from heat, add salt, season with the leaves of 3 sprigs of thyme.
Peel the potatoes, slice them into thick slices not more than 2 mm. and blanch for 5 'in salted boiling water. Drain and season with salt and pepper.
Roll out the dough to the wine, put it in a baking pan lined with parchment paper, prick the base and cover with thinly sliced smoked cheese.
Arrange a tour of potato slices, then take a tour of artichoke slices and proceed in concentric rings. Complete with a little oil and a few thyme leaves. Bake at 180 ° C for 20 'or a little more.