Artichokes pie with melted heart | Italian recipes

Artichokes pie with melted heart | Italian recipes
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The artichokes pie with melted heart is a very versatile and elegant dishto serve as appetizer. Today we will present a version with a delicatebase enriched with a melting heart of vegetables and cheese. The artichoke pie has a creamy taste and texture. If you want to prepare these pies even in other variants you can always replace the artichokes with other vegetables: spinach, leek or courgettes for example!

 

Artichokes pie with melted heart
Free image from Pixabay

 

Artichokes pie with melted heart: ingredients for 4 people

 

 

The Filling:

 

The Fondue:

 

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Artichokes pie with melted heart: instructions

 

  • In a mixer place the cold chopped butter, sifted flour and a pinch of salt (add a pinch of pepper if you like).
  • Transfer the mixture into a bowl and combinethe ricotta cheese, then amalgamate all the ingredients together.
  • Transfer the dough onto a worktop and start kneadinguntil it becomes homogeneous and compact.
  • Wrap the dough insome Clingfilm and place it in the refrigerator to solidify for at least 1 hour.
  • In the meantime, dedicate yourself to the filling:cut the pancetta into small pieces, leaving 4 thin rectangles for the final decoration.
  • Brown the pancetta slices in a large frying pan with a clove of garlic and an olive oil.
  • When they are browned combine the artichokes’ hearts, salt and pepper and let them stew for at least 20 minutes, covered with a lid.
  • Once ready, turn off the fire and transfer it in a mixer.
  • Combine the grated pecorino cheese and the egg in order to form a homogenous cream.
  • Place the mixture obtained in a pastry bag.
  • Take the dough out of the fridge andstretch it in a thin sheet of half an inch. Cut 4 circles which will be the bottom of the pies and 4 strips (7 cm wide and 20 cm long).
  • Grease 4moulds: place the dough circles on the bottom and the strips on the edges removing the excess.
  • Poursome artichokes cream and some chopped scamorza cheese on the bottom, then stuff with more cream until the edge of the molds and brush the edges with a beaten egg.
  • Cook them in a static oven preheated at 180 ° for 30 minutes.
  • While the pies cook prepare the fondue: place the finely chopped Montasio cheese in a mixer and grind it.
  • Warm the milk in a saucepanuntil it reaches the boil, then turn off the fire and combine it to the groundMontasio cheese and the black pepper and mix with a whip.
  • When the pies are cooked remove them from the moulds.
  • Spread some fondue on a platter and place the pie upon it.
  • Finally decorate with some slices of artichoke and pancetta.

 

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