Pasqualina with Artichokes

Servings: 8
INGREDIENTS
  • For the filling:
  • - 500 g of cottage cheese from cow
  • - 8 artichokes
  • - 1 lemon
  • - 8 quail eggs
  • - 1 bunch of parsley
  • - ½ clove of garlic
  • - 1 onion
  • - 2 tablespoons extra virgin olive oil
  • - salt
  • For the dough:
  • - 500 g of ready bread dough
  • - 2 tablespoons extra virgin olive oil
  • For the mold:
  • - butter
  • - 1 egg
INSTRUCTIONS
  1. Knead the dough for bread with two tablespoons of extra virgin olive oil and let it stand, cover at room temperature.
  2. Meanwhile, clean the artichokes, removing carefully the tough outer leaves, thorns and beard inside.
  3. Slice them into thin slices and put them to soak in water and lemon. Finely chop the garlic and brown it gently in a pan with oil.
  4. Add the artichokes, salt and add a ladle of boiling water.
  5. Cover and cook, over medium heat for about 15 minutes.
  6. Let it dry in the cooking. Season with salt and add the chopped parsley.Mix the cottage cheese in a bowl.
  7. Add the onion, chopped very fine, artichokes and season with salt.
  8. Divide the dough into two parts, one of which is a bit bigger than the other and pull them with a rolling pin.
  9. Grease a springform pan with a diameter of 25-26 cm with a little butter.
  10. Wrap it with the larger portion of pastry rolled thin so it overflows a little out of the mold.
  11. Fill it with the ricotta mixture and artichokes, level; form dimples and lay on it the shelled eggs, making sure that the egg whites do not litter too much.
  12. Cover with the rest of the dough pulled thin.
  13. Seal well the cake, folding the edges, and do some decorative opening, so that the filling shows through
  14. Brush the dough with the beaten egg yolk and bake at 200 ° C for about 1 hour.