Thanks to GayR for the Italian blog, Mestolando. Here's my Artichoke pie [torta salata di carciofi]

M

marilynfl

Moderator
"O-Kay! Let's get started!"

(My notes are below the photo.)

http://i56.photobucket.com/albums/g166/Finer_Kitchens/DSC01212.jpg

Unfortunately, I couldn't find the written recipe on the blogsite, so I guess-timated the ingredients from watching the video.

Differences:

Video says "filo" dough

I used Pillsbury "rolled" pastry dough. (Ha! I had typed Pillsburgh....guess I lived in Pittsburgh for too many years!)

Video showed 4 eggs

I started with 4, then added another one after checking quiche ratios.

Video said "panchetta" bacon

I was shopping from memory and bought 1/4 pound of proscuitto. Oops.

Video said preheat oven to 175 degrees Farenheit. Yes, I know. I listened to it twice.

I baked at 400 degree Farenheit for the first 30 minutes, then 350 for the last 15 minutes (again, using standard quiche instructions).

1 pastry dough

1/4 pound proscuitto (or panchetta)

2 boxes of Green Giant frozen artichokes

surviving green sprigs of parsley

1 clove garlic

a few glugs of olive oil

5 organic eggs

1 C heavy cream

a mound of grated parmesan and a smaller mound of shaved parmesan when I got tired of grating.

Lots of fresh ground pepper.

Sprinkle dough with flour and roll thinner. Lay in 9" cake pan with dough overhanging.

Saute artichokes in a few glugs of olive oil with one clove of smashed garlic. This may take a bit longer than if using fresh because the water has to exude out. I didn't bother cutting them smaller. After about 10 mintues, sprinkle with minced parsley and ground pepper.

Layer half the meat on bottom of pie pan and top with artichokes (after removing the clove of garlic). Dice remaining meat and sprinkle over artichokes.

Mix eggs with handwhip, add cream and mix, then add cheese and more ground pepper. Pour over artichokes.

Flip dough up over the edge to trap the moist filling.

Bake 400 degree F for the first 30 minutes, then 350 for the last 15 minutes.

Very enjoyable. I served it with flash-cooked spinach. This was a good complement except for a few bitter bites. If I weren't on drugs, I would have enjoyed a cold, crisp wine with it.

Thanks again, Gay!

http://www.mestolando.com/

 
Marilyn, my lunch today is the pits and I want a piece of your Articoke Pie

instead! It looks sooooo good. Thanks for posting your recipe. I am taking candidates for my first cooking debut in my new kitchen, this is on the list!!

 
Oh Marilyn, My mouth is watering. I just love that website and can't get enough. I am..>

so glad that you made the recipe and you are such a sweetie for letting us all know. Loved your notes.

 
Here you go sweetie,

Artichoke pie, torta salada di carciofi

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 saute 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 into 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.

After that check the artichoke saute to see if they have absorbed the olive oil. They have so turn off the burner then add the parsley and stir them around, then little ground black pepper.

For the main filling mix the flour 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.

Mestalando - Claudia Baggiani

Marilyn, When I view the videos the recipes are below them on my computer.

 
HOW do you do that! I looked everywhere on that blog! And watched the video 3 times.

just to get the ingredients at least in the ballpark.

Oh, it's the old scroll bar trick again, isn't it.

Boy, it's a curse to be dumb.

 
Steve, it's scary how much you and I think alike. And hugs to you, Gay. I love and

appreciate the skill with which you find items for us so efficiently!

 
I saw that too...BTW 175 deg C=about 350 deg F...see inside for conversion equation>>>

Take degrees Celsius, multiply by 9, divide by 5, then add 32. This will give degrees in Farenheit.

 
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