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    Grana Padano & artichoke pasties

    4 per.
    Chef Danilo Angé


    • 4 artichokes
    • 50 g shallots finely chopped
    • 40 g di Grana Padano over 16 months
    • 1 dessert spoon extra-virgin olive oil
    • Salt & pepper
    • For the dough:
    • 100 g flour
    • 100 g strong bread flour
    • 1 tsp. salt
    • 1 tbsp. extra-virgin olive oil
    • 120 ml sparkling water
    • 2 tsp. yeast.


    STEP 1

    For the dough: mix the two flours with the water, salt and oil for two minutes, add the yeast and knead until you get a smooth dough. Form 6 balls, place them on a baking tray and leave to rise for 30 minutes.

    STEP 2

    Clean the artichokes, remove the internal beard and cut them into julienne.
    Fry the shallots with a little oil, add the artichokes, season and cook for 10 minutes.

    STEP 3

    Roll out the dough balls, trying to give them a round shape. Divide the artichokes and Grana Padano, cut into small chunks, between each circle.
    Fold the pastry over, in the shape of a half-moon, and seal.
    Brush each pasty with olive oil and bake at 190 ° C for about 20 minutes.