Rustic Cake with Artichokes and Ricotta
Cake
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Cook Time
1 h 30 min
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
This rustic cake with artichokes and ricotta is a true triumph of spring flavors! The base, prepared with flour, water and a touch of yeast, contains a creamy and tasty filling. The artichokes, sautéed in a pan with garlic and parsley, blend perfectly with fresh ricotta and grated pecorino cheese. A whole egg and three egg yolks enrich the filling, making it even more delicious. Perfect for a Sunday brunch or as a single dish for an informal dinner, this cake is an explosion of taste and tradition. Preparation takes some time, but the result is guaranteed!
Ingredients (16 ingredients)
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150 ml water
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150 ml sunflower seed oil
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0.5 tbsp fine salt
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7.5 g instant yeast for savory pies
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400 g 00 flour
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300 g artichokes
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1 clove garlic
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extra virgin olive oil
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1 ciuffetto parsley
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80 ml white wine
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fine salt
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250 g ricotta
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1 tbsp grated pecorino cheese
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pepper
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1 uova eggs
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3 uova eggs
Preparation (12 steps)
Preparation of the artichokes
Clean the artichokes by removing the tough outer leaves and the internal beard. Cut the artichokes into thin slices.
Sauté garlic and artichokes
Pour a drizzle of extra virgin olive oil into the bowl. Add 1 clove of garlic, cut into pieces, and sauté for 3 Min./120°C/Stufe 1.
Addition of artichokes and parsley
Add the sliced artichokes and 1 sprig of chopped parsley to the bowl. Cook for 5 Min./120°C/Stufe 1.
Deglaze with white wine
Deglaze with 80 ml of white wine and cook for another 10 Min./100°C/Stufe 1, without the measuring cup, to evaporate the alcohol.
Adjust with salt
Adjust with fine salt to taste and transfer the artichokes to a bowl. Let it cool down.
Preparation of the dough
Pour 150 ml of water, 150 ml of sunflower seed oil and ½ tablespoon of fine salt into the bowl. Heat for 2 Min./37°C/Stufe 2.
Addition of yeast and flour
Add 7.5 g of instant yeast for savory pies and 400 g of 00 flour. Knead for 3 Min./Knetstufe.
Resting of the dough
Transfer the dough to a lightly floured work surface, form a ball and divide it into two parts (one slightly larger than the other). Wrap the doughs in cling film and let them rest for at least 30 minutes.
Preparation of the filling
In a bowl, mix 250 g of ricotta with 1 tablespoon of grated pecorino cheese, pepper to taste and 1 egg. Add the cooled artichokes and mix well.
Assembly of the cake
Roll out the larger part of the dough and line a cake tin (about 24 cm in diameter) previously greased and floured. Pour the artichoke and ricotta filling into the cake tin.
Create the hollows for the eggs
With a spoon, create 3 hollows in the filling and gently place 3 raw eggs in the hollows.
Coverage and cooking
Roll out the remaining part of the dough and cover the cake. Seal the edges well. Prick the surface with a fork. Bake in a preheated oven at 180°C for about 45 minutes, or until golden brown.
Finished cooking? Great! 🎉
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Created by
Sara Barbieri
3
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk
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