| Recipe from the Black Countess Artichoke Cake Ingredients400 g flour150 g butter3 eggs 50 g milk1 sachet of yeast for savoury pies450 g artichoke hearts200 g fresh robiola200 g fresh sausage 2 cloves of garlic1 sachet of saffron2 medium onions2 tablespoons of lemon-pricemolosaloliosc, pepper PreparationOn the pastry board sift the flour with salt, make a fountain and place in the center the butter softened and cut into pieces. With the fingertips crumble it with the flour, then redo the fountain, add 1 egg and yeast and knead quickly with the addition of milk, in which you have dissolved the saffron. Wrap the pasta in a transparent film and place it to rest in the refrigerator for about 15 minutes. Cut the artichokes into four parts and put them in a bowl containing the lemon juice for 10 minutes. In a pan, fry the onion cut with the garlic, add the sausage, without the skin and let it cook for another 5 minutes. Salted and flavoured with pepper and parsley. In a bowl beat the eggs with salt, add the robiola, mash with a fork, incorporate the mixture and mix well. Roll out the dough with a rolling pin and line a buttered and floured baking sheet for tarts. Distribute the filling by leveling it, decorate with the scraps of dough kept aside and put in a hot oven at 180 ° C for 40 minutes. |
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