Rustic recipe with artichokes and olives from of 19-04-2019
The rustic with artichokes and olives is a recipe that I saw here and that immediately intrigued me. It is a very particular savory pie, in some ways similar to one that ran a few years ago on my Facebook group and that I liked a lot. This new cottage is also very versatile. I really like this combination with artichokes and olives and it is perfect for early spring, but you can change the filling according to your preferences or your guests or depending on what you find in the fridge. If you are organizing a buffet lunch, even for the Easter Monday packed lunch, this could be the recipe for you!
How to make the rustic with artichokes and olives
Clean the artichokes to get the hearts.
Leave them immersed in water and lemon for 10-15 minutes.
Blanch them for 15-20 minutes in salted water, then set them aside and let them cool.
Blend the ricotta with the milk with a blender.
Beat the eggs with a whisk for at least 15 minutes until they are light and fluffy.
Add the seed oil slowly, then slowly add the ricotta cream.
Slowly mix sifted flour and yeast, finally Parmesan, salt and chopped basil.
Pour half of the mixture into the mold lined with parchment paper.
stuffed with cooked ham, provolone and artichokes, and cover with the remaining dough.
Decorate with olives, then bake for 35 minutes in a preheated convection oven at 180 ° C.
Let it cool down, then unmold and cut into squares.
Your rustic with artichokes and olives is ready: you can serve it warm or cold, as you prefer.