Artichoke, DORATI and provola cheese fan


Gianluca Galliera

Pour a portion of egg appareil into a bowl and add the sauce of artichoke hearts. Thicken with the potato flakes. Line a mould with the puff pastry, fill it with slices of stewed bacon and the Provola, arrange the artichoke quarters and pour in the prepared appareil. Complete  by arranging the cherry tomatoes, trying to keep them on the surface. Bake in the oven with fan at 170‑180° C  for about 30‑40 minutes. Leave to cool before removing from the mould and serve with fresh basil leaves.