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Rustic pie of artichokes and vegan ricotta

ingredients

servings

4

Shortcrust pastry

1 unit

Artichokes

8 unit

Ricotta cheese

300 oz

Tropea onion

1 unit

Nutmeg

to taste

Extra virgin olive oil

to taste

Salt

to taste

Pepper

to taste

Parsley

1 sprig

White wine

25 oz

single courses from Italy

Rustic pie of artichokes and vegan ricotta

Rustic pie of artichokes and vegan ricotta

vegetarian with gluten with lactose

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rustic pie of artichokes and vegan ricotta

The savory artichoke and ricotta cake is easy, fast and is made with a few simple ingredients. A roll of pasta brisèe, artichokes and ricotta for a second or a delicious and tasty appetizer.

Rustic pie of artichokes and vegan ricotta step 1

step 1

To make the savory artichoke and ricotta cake, if you have not bought the roll ready to use, start by preparing the brisée (for the recipe click here). Then take care of cleaning the artichokes: cut off the tips and stalks of the artichokes, remove the leaves more

Rustic pie of artichokes and vegan ricotta step 2

step 2

hard. Then divide them in half, extract the central beard and cut into strips each half and soak them in water acidulated with lemon for 5 minutes. Heat the olive oil in the pan, add the finely sliced ​​red onion, brown for a few

Rustic pie of artichokes and vegan ricotta step 3

step 3

minute the garlic over low heat, then pour the artichokes, rise to the flame and let them flavor for a couple of minutes, then blend with the white wine and let evaporate then salt and pepper: stir occasionally, the artichokes must cook in about 5 min

Rustic pie of artichokes and vegan ricotta step 4

step 4

remaining crispy. When cooked, add a sprinkling of chopped parsley.

Rustic pie of artichokes and vegan ricotta step 5

step 5

While the artichokes are cold, prepare the soy ricotta (for the recipe click here) soften the ricotta in a bowl with a spatula, add the grated nutmeg, salt and pepper to taste and stir to obtain a homogeneous mixture.

Rustic pie of artichokes and vegan ricotta step 6

step 6

Then retrieve the pasta brisée, roll with a rolling pin on a pastry board, obtaining a 1 cm thick disc. Cover a 26 cm diameter cake tin with parchment paper, lay the disc on the mold making the bottom and the edges adhere well.

Rustic pie of artichokes and vegan ricotta step 7

step 7

Pour the now chilled artichokes in the bowl with the ricotta and mix to mix the ingredients well; spread the ricotta and artichoke cream inside the brisèe and close the edges well.

Rustic pie of artichokes and vegan ricotta step 8

step 8

Bake in preheated 180 ° static oven for 30-35 minutes. After cooking time, take out the savory artichoke and ricotta cake, let it cool and then serve it in slices. Enjoy your meal!

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