I named this pie,
because it has a very rich stuffing.
In addition to the artichokes, the filling provides special notes of bacon,
egg and provola;
but the cake is also spectacularly beautiful, in fact
is covered by a layer of elegant
potatoes puree … so it is good!

Recommended wine:
Vermentino di Gallura Vigna “Ngena” Capichera 2013
a Sardinian white firm, soft,
fragrant, persistent and determined.

And now … LIGHT THE FIRES!

INGREDIENTS:

For the dough:

-60g Soft butter

-50g Grated parmesan

-1 egg

-100g Flour

-1/2 Tablespoon baking mastrofornaio

-1 Teaspoon salt

-50-75 Ml of milk

To fill and cover:

-1 Clove garlic

-2 Tablespoons of extra virgin olive oil

-4 Chopped artichokes

-100g Teda or cubes of bacon to taste

-salt And pepper to taste

-3 Boiled eggs

-50g Smoked cheese slices

-400g Potatoes boiled and mashed

-250g Ricotta

-1 yolk

-1/2 Tablespoon baking Mastrofornaio

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

For the filling:
after cleaning the artichokes and keeping them in a bowl with
water and lemon, cut into small pieces and put them to cook
in a pan with oil and a clove of garlic:
After 10 minutes, add the bacon and cook.
Add salt and pepper.
Once the artichokes are cooled,
mix them with hard-boiled eggs and smoked cheese.
For the dough:
whisk in cream the butter with the grain,
add the egg and beat until well mixed,
add the flour mixed and sifted with half a bag of yeast Mastrofornaio,
a teaspoon of salt,
with a hand whisk incorporated everything gradually adding the milk.
Pour the batter into a cake pan with just a lined baking paper,
leveled well and spread in the stuffing.
Now stir the potatoes with ricotta and
yolk, adding to the last remaining yeast.
With the help of a piping bag with a star nozzle, distributed
the mashed potatoes on the toppings.
Bake 45 minutes in the oven at 180 degrees.

Et voila … a pie tres chic!