Gorgonzola and artichokes cake
#food steller #stelleritalia
Today's recipe is dedicated to one of the ingredients of the Conad Sapori & Dintorni line. Through a trip through the various Italian regions, I stopped in my beloved Lombardy, where I was born and I live. I chose gorgonzola as my emblem for Conad. I love this cheese and I made it the star of this savory pie that I present to you today.
A savory dish that looks like a dessert, a trend that is experiencing a lot of success. A dish that you can easily bring with you because it is cold. Beautiful to see and to taste. For the mise en place ceramic cutting board of Easy Life Design and Opinel knife.
Ingredients: 125g of rye flour 50g of 00 flour 25g of rice flour 90g butter 50g grated cheese 1 egg 1 yolk 200g of sweet gorgonzola flavors and surroundings 150g of spreadable cheese 50g of mascarpone 25g of grated cheese 5 artichokes in oil QB of fresh marjoram
#recipe medium difficulty for 4 or 6 persons. Direct link in Italian https://www.cravatteaifornelli.net/ricette/primi-piatti/torta-salata-gorgonzola-e-carciofi-ricetta/
Make the pastry, mixing the flour with grated cheese first, then add the egg yolk and the egg and soft butter. Mix well and form the classic sphere and let it rest for at least 30 minutes in the refrigerator. Roll out the pastry with a rolling pin to a thickness of 4mm and line a ring mold and cook the shortcrust pastry in a hot oven at 180 ° C for about 20 minutes. Remove from the oven and let it cool.
In a bowl, work with the electric whisk the gorgonzola cut into chunks, the mascarpone, the splamabile cheese and the grated one. Form a soft and fluffy cream. Add some finely chopped marjoram leaves and pour the cream into a sac à poche with a smooth nozzle. Cut the artichokes into wedges. Fill the shortcrust shell with tufts of cream cheese of various sizes. Arrange the artichoke wedges and finally add marjoram leaves.
On Instagram & Twitter @patroclo75 Emanuele Patrini Food & Style Blogger Cravatte ai Fornelli www.cravatteaifornelli.net