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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 oz

Water

1 glass

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

3 spoons

Water

250 oz

Extra virgin olive oil

100 oz

Iodized salt

1 teaspoon

Type 0 wheat flour

500 oz

second courses from Italy - Puglia

Rustic artichoke and leek

Rustic artichoke and leek

vegetarian with gluten with eggs with lactose with good fats

ready in

2 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rustic artichoke and leek

The plots of artichokes and leeks with cream cheese and goat ideal for Easter Monday you can eat hot or cold

Rustic artichoke and leek step 1

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,

Rustic artichoke and leek step 2

step 2

We work l 'dough order to obtain a soft and smooth ball, close the dough in the film is let rest.

Rustic artichoke and leek step 3

step 3

Meanwhile we clean the artichokes and leeks, leeks and artichokes frulliamo it into thin slices,

Rustic artichoke and leek step 4

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.

Rustic artichoke and leek step 5

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.

Rustic artichoke and leek step 6

step 6

Let us divide the dough into two parts a larger and smaller than the other

Rustic artichoke and leek step 7

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,

Rustic artichoke and leek step 8

step 8

We cover we remove the excess dough and form a cordon around spenelliamo the surface with a bit 'of bucherreliamo pasta oil

Rustic artichoke and leek step 9

step 9

And we bake at 250g until they become beautiful golden

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