Torta salata di ricotta, carciofi e carciofina
Torta salata di ricotta, carciofi e carciofina (= Savoury Tart with Ricotta, Artichokes and Carciofina) Main Course
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Cooking tools:
- Tart pan
- Rolling pin
- Parchment paper
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Skillet
- Stove
- Oven
- Refrigerator
- Mixing bowl
- Kitchen towel
- Measuring spoon
Ingredients
- 600 g fresh sheep’s milk ricotta
- 1 jar Carciofina (180 g)
- 1 large artichoke
- 80 g aged pecorino cheese
- 80 g breadcrumbs
- 1 tbsp Extra Virgin Olive Oil
- salt
- pepper
- 450 g flour (plus a handful for rolling out the dough)
- 150 ml Extra Virgin Olive Oil
- 120 g cold water
- 1 tsp salt
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