1 hour and 25 minutes
Side dishes and salads
- 7 oz all-purpose flour
- 7 oz ricotta cheese
- 3 ½ oz extra virgin olive oil
- 12 artichokes
- 2 mozzarella cheese, small
- ½ lb ham
- 1 ¾ oz grated Pecorino cheese
- 3 eggs
- 3 ½ oz Fontina cheese, thinly sliced
40 minutes preparation + 45 minutes cooking
Prepare a very soft dough and divide it into two parts for the pie crust. The tender parts of the artichokes should be softened in butter. The diced prosciutto and Mozzarella should be added to the eggs mixed with grated Pecorino and salt.
On the bottom of the pie put the thin slices of Fontina, put on top the other ingredients then close off with the remaining pastry.
Bake in a hot oven (400°F) for about 45 minutes.