Artichoke pasqualina pie is a tasty appetizer typical of Ligurian cuisine. It is made with a dough of white flour and dry white wine, and the filling is made up of a delicious combination of artichokes, onion, garlic, grated Parmesan cheese, fresh eggs, marjoram and parsley. A dish full of flavor and perfect to enjoy during springtime. Discover the detailed recipe!
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Make a well with the flour, pour in 2 tablespoons of oil, a little salt, the glass of white wine and knead, adding a little warm water if necessary until you obtain a firm dough
Work it for about 10 minutes, then divide it into about a dozen or more equal buns, flour them and let them rest for about 2 hours under a slightly damp cloth in a warm corner of the kitchen
Clean the artichokes of the toughest leaves and thorns (be careful not to forget the smaller ones in the center), divide each into 8 wedges and sauté them with the chopped onion until golden
Crumble the ricotta, add it to the artichokes with 5 whole eggs and one egg white (keep the yolk in a small cup to brush the pie before baking), salt and pepper, marjoram, garlic and chopped parsley and half of the Parmesan and mix well with a wooden spoon
Roll out the dough buns with a rolling pin to obtain thin sheets wide enough to line a pie dish; do not be afraid to make them too thin because half the value of the pie lies precisely in the delicate pastry
Grease the pie dish with oil and place the first sheet of pastry in it
Ladle
Basin
Spatula
Store the artichoke pasqualina pie in the refrigerator, covered with cling film, for up to 2-3 days.
Artichoke pasqualina pie is a traditional dish of Ligurian cuisine, perfect to serve as an appetizer or main course.
Italia, Liguria
| Energy (kcal) | 215.69 |
| Carbohydrates (g) | 31.26 |
| of which Sugars (g) | 2.31 |
| Fat (g) | 5.36 |
| of which Saturates (g) | 3.18 |
| Protein (g) | 9.52 |
| Fiber (g) | 1.13 |
| Sale (g) | 0.13 |
