Artichoke pie with Pomodorina sauce

chef

Leonardo Pellacani

Gluten-free

Gluten-free

Other Ingredients

q.s. Toasted pistacchio

q.s. Salt

q.s. Parsley

q.s. Butter

60 g. Parmigiano Reggiano

90 g. Fresh cream

6 Eggs

q.s. Pepper

Serve 6

Mix the eggs with the  artichoke sauce, parsley, parmigiano and some milk. Add salt and pepper to taste and pour the mixture into buttered molds. Bake them in the oven at 180 ° C for 25 minutes. Warm up the pomdorina sauce and spread it on the paltes then add the pie in the center and decorate with toasted pistachios.

Tortino ai carciofi in salsa pomodorina

Il nostro Chef Leonardo Pellacani ci spiega come preparare questo delizioso tortino.

Per preparlo sono stati usati i seguenti ingredienti MENU':

C1107 Gransalsa di cuori di carciofo

CA1 Pomodorina