Torta salata di ricotta, carciofi e carciofina | La Vialla

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 and pepper to taste
• 450 g flour (plus a handful for rolling out the dough)
• 150 ml Extra Virgin Olive Oil
• 120 g cold water