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Preparation Time:
45 min
Difficulty:
Easy
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Ingredients
FOR A 22/23 CM DIAMETER CAKE TIN:
1 roll of puff pastry -
200 g D'Amico Artichokes “Roman Style”” -
250 g ricotta cheese -
2 eggs -
30 g grated Parmesan cheese -
1 sprig of fresh mint -
salt and pepper to taste -
melted butter to taste
Instructions
Drain the artichokes thoroughly.
Beat the eggs. Pour the ricotta cheese into a bowl with the eggs, grated Parmesan cheese, salt, and pepper to taste. Add a few leaves of fresh mint to the mixture and mix all the ingredients well.
Lightly butter the cake pan with melted butter and line it with a roll of puff pastry. Fill the pastry case with the ricotta filling and then arrange the artichokes neatly on top.
Bake in a preheated oven at 175°C for about 20 minutes, then increase the temperature to 190°C and bake for another 4-5 minutes. Remove from the oven and allow to cool before serving.
