Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 4 | eggs |
| 2 | artichokes |
| 200 g | fresh ricotta cheese Sterilgarda |
| 2 tablespoon | grana padano |
| 2 tablespoon | breadcrumbs |
| 2 tablespoon | extra virgin olive oil |
| 1 cloves | garlic |
| to taste | salt |
| to taste | pepper |
Preparation
- Clean the artichokes carefully, removing the tougher outer leaves. Cut the artichokes into thin slices, then soak them in a bowl with fresh water and the juice of a lemon (this way they will not turn dark).
- In a medium-sized pan, add the garlic and extra virgin olive oil. Turn the heat on to medium and when the garlic is golden, add the well-drained artichokes and sauté them over high heat for about 3-5 minutes.
- Add a little water, a pinch of salt and cover with a lid.
- Cook the artichokes over low heat for about 25 minutes and as soon as they are tender add a pinch of pepper and transfer them to a plate to let them cool (remove the garlic).
- In a bowl, lightly beat the eggs with a pinch of salt and add the tablespoons of grated Grana Padano.
- Add the Sterilgarda ricotta and mix everything well and only lastly add the sliced artichokes.
- Pour the mixture into a pan and cook in a static oven preheated to 180°C for approximately 25 minutes.
- Remove from the oven and let cool before serving.
Sauté the mushrooms with oil and garlic Blend the mushrooms Wet the sandwich bread in the milk Add the mascarpone to the rest of the ingredients Fill ...
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