Easter Artichoke Pies Torte Di Carciofo Per Pasqua Recipes

Steps:

• Mix together flour, olive oil, egg, salt, and 3/4 cup cold water in a large bowl until dough just holds together (it should be fairly dry).
• Divide dough into 2 balls, using two-thirds of dough for bottom crusts and one-third for top crusts.
• Roll out dough for bottom crusts on a floured surface until very thin and almost transparent.
• Cut out eight 6 and 1/2-inch circles.
• Wrap bottom crusts in plastic and set aside.
• Roll out dough for top crusts on floured surface and cut out eight 5-inch circles.
• Wrap top crusts in plastic and set aside.
• Prepare the Filling:.
• Heat 2 tbsp olive oil in a pan over medium heat.
• Add onions and cook until slightly golden, about 6?8 minutes.
• Remove from heat and allow to cool.
• Mix together ricotta cheese, parsley, Parmigiano-Reggiano cheese, and sauteed onions in a large bowl.
• Season to taste with salt and pepper.
• Preheat oven to 375?F.
• Assemble pies:.
• Place bottom crusts on a lightly oiled and floured baking sheet.
• Spoon 1 and 1/2 tbsp filling on each bottom crust and spread evenly, leaving 1 and 1/2-inch of crust exposed around edge.
• Divide artichokes between pies, arranging on top of filling, then spoon another 1 and 1/2 tbsp filling on top of each and add top crusts.
• To form pies, fold edges of bottom crusts over edges of top crusts.
• Pinch to seal, and then fold over again to create a slightly thicker edge.
• Brush tops with a little olive oil.
• Slit top of each pie 4 times in a crisscross pattern to allow steam to vent during baking.
• Bake until slightly golden, about 25-30 minutes. Serves 8.
• That's it!

Steps:

• Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
• Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
• Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
• Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
• Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet over medium heat.
• Saute garlic until it starts to brown.
• Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese.
• When heated through, transfer half of artichoke mixture to pie crust.
• Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese.
• Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
• Sprinkle chopped tomato, if using, over top.
• Bake in preheated oven for 45 minutes, or until crust begins to brown.
• Enjoy!

Steps:

• Saute artichokes in olive oil til softened.
• season with garlic salt.
• While artichokes cool slightly, in bowl beat eggs.
• grate mozzarella cheese into eggs then add artichoke mixture & mix well.
• Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
• Bake at 350 for 1 hour.
• Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
• This also reheats in microwave nicely the next day for breakfast lunch & dinner!

Steps:

• Preheat over to 325 degrees.
• Mix Ricotta cheese in large mixing bowl and add the eggs one at a time until all incorporated.
• Stir in Mozarella Cheese, Ham, Hard Salami, Prosciutto, Parmesan Cheese & Provolone Cheese. Mix well until all the ingredients are combined.
• Spoon the mixture into the pie shells evenly, and smooth the top of each.
• Take the remaining pie crusts and place on top of each pie. Crimp the edges to make sure you seal them well.
• Cut 3 or 4 vent holes in the top, to allow steam to escape while cooking. I usually try to cut leaf shapes and then use the cut out and place it on the top of the pie in a design.
• brush top of pie with egg white.
• Bake in oven for 1 hour or until the crust is golden brown.
• Cool and serve when room tempature. You dont want to serve it hot as the cheeses will make it real runny and messy. Allow to come to room tempature before putting in refrigerator.