Artichoke pie, torta salata di carciofi
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the ‘salty’ artichoke pie
Torta salata means ‘salt based pie’, in this case a variety with artichokes. This pie-quiche like recipe gets it’s main flavors from the pancetta bacon, sauteed artichokes and parmesan cheese.
Ingredients for 6
- Phyllo dough, roll-out style
- Artichokes, 600 grams or 21 ounces
- Eggs, 4 large brown
- Pancetta bacon or normal bacon, 12 slices
- Grated Parmesan, 60 grams or 2 ounces
- Heavy whipping cream 200 ml or 6.5 fluid ounces
- Parsley, small handful
- Extra virgin olive oil
- Garlic clove, 1
- Ground Black Pepper for seasoning
how to prepare, taken from the video
Start by preparing a sauté for the artichokes by adding in a couple tablespoons of olive oil and a clove of garlic to a pan on the stove.
I use the side of my knife to crack the garlic clove open.
Next cut up the artichokes into smaller pieces, these come from a frozen package and have been boiled for about 5 minutes already. If you want, you can use fresh artichokes as well but the process of cleaning and preparing them will take longer.
(using fresh artichokes? see how i clean them in this video risotto recipe)
After that chop up the parsley in to fine pieces.
Then add the artichokes to the pan and stir them around briefly making sure they all get covered by the olive oil and let them simmer on a low heat.
Before preparing the dough preheat the oven to 175 degrees Fahrenheit.
Now remove the Phyllo dough sheet and use a roller to expand it so you have some dough to partially fold over the edges of the pie before baking it.
While preparing the pie dough check and stir the artichokes briefly.
Now begin to prepare the pie by putting the pie dough over a round baking dish, then start layering the pancetta bacon into the bottom. If you can’t find Pancetta bacon normal non-smoked bacon works as well.
After that check the artichoke sauté to see if they have absorbed the olive oil. They have so turn off the burner then add in the parsley and stir them around, then little ground black pepper.
For the main filling mix the four eggs together with an electric mixer, then add-in the heavy whipping cream, mixing that in as well.
When the cream and eggs are mixed together put in the parmesan cheese and mix that in by hand. To finish this part add in a little ground black pepper.
Next remove the clove of garlic from the artichokes and add them to the pie on top of the pancetta bacon, making sure they’re evenly spaced out.
To finish preparing the pie add in the egg based mix and fold over the edges of the dough towards the center. There will be a good size part of the center not covered by the dough.
When that’s done it’s ready to be baked at 175 Fahrenheit for 25 minutes or until it’s golden brown. Let it cool a little and serve.
it's about italian food
and sharing how we make it from our kitchen in florence, italy. we enjoy cooking and learning new recipes and hope you will too. buon appetito, and thanks for stopping by. more
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to the tooth, or so your teeth can feel it. ‘dente’ means tooth in italian and ‘al’ means ‘too’ in this case. when eating spaghetti if the center is slightly hard the teeth will feel it.
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season to taste
Taste is important, following recommendations of a recipe are good but not always the way you may like it. Look over the ingredients to see which are going to add more seasoning than others, like bacon or pancetta which will add a saltly flavor when cooked.
farm fresh
If you live in a city or town that has local farmstands or a store that sells locally grown produce it’s worth the extra trip. some of the best produce we’ve been lucky to cook with has come from some of these small growers and sellers.
