Medium
8 people
45 min
Chef Francesca D’Orazio
Ingredients
500 g paccheri pasta (about 35-37 tubes)
6-7 artichokes
1 lemon
1/2 onion
300 g minced beef
200 g minced pork
1/2 glass dry white wine
Fresh thyme leaves
200 g grated Grana Padano PDO Riserva
Extra virgin olive oil
1 L artichoke stock (or vegetable stock)
100 g butter
70 g pastry flour
1 egg yolk
2 tbsp. milk
Salt
For the pastry:
500 g pastry flour
250 g butter, cut into small pieces, at fridge temperature
1 egg yolk
1 egg
about 100 ml iced water
a pinch of salt
Preparation
For the pastry:
Mix the flour with the pinch of salt and rub the butter into the flour with the fingertips until the mixture resembles fine breadcrumbs. Alternatively, use a food processor, but in this case it is better to use butter kept in the freezer.
Add the egg, the beaten egg yolks and the iced water. Mix briefly, then wrap the pastry in cling film and leave to rest in the fridge for at least 2 hours.
In the meantime, clean the artichokes (keep the offcuts for making stock), cut into wedges and keep in water acidulated with lemon juice, then parboil, drain (set the water aside) and chop them.
Lightly fry the onion in 2-3 tablespoons of olive oil then add the meat, browning it before adding the white wine. Season with salt and add the chopped artichokes. Complete with a tablespoon of thyme leaves.
Prepare a stock by cooking the artichoke offcuts and 4 sun-dried tomatoes in 2 litres of water for about 30 minutes. Strain and reserve the broth to cook the paccheri, drain when really a dente, about ¾ of the cooking time.
Dress sparingly with a little oil.
Prepare the creamy sauce: melt the butter, add the flour. Dilute with a litre of the artichoke stock and bring to the boil. Season with salt and turn off the heat 3 minutes after boiling. Add 100 g grated Grana Padano.
Heat the oven to 180°C.
Remove the pastry from the fridge and roll out. With 3/4 of the sheet, line the well-buttered baking dish (25 cm diameter , with 15 cm high sides), ensuring that it sticks out over the top.
Sprinkle 3 tablespoons of grated Grana Padano in the bottom of the dish.
For the paccheri filling, add 1/4 of the creamy sauce and 80 g grated Grana Padano to the meat and artichoke mixture.
Arrange the paccheri, standing up, in the pastry case lining the baking dish. Fill them with the mixture using a piping bag (or a spoon). Pour a ladle of the creamy sauce on top of the paccheri.
Then cover with the rest of the rolled-out pastry. Trim the edges. Make a small hole in the centre to let the steam out.
Roll out the leftover pastry. Cut into leaf shapes and arrange on top of the pie as decorations.
Beat the egg yolk with the milk and brush over the pie.
Place in the oven and bake for about 45 minutes.
Leave to stand for a few minutes before removing from the oven and taking to the table.
Serve with the rest of the creamy sauce.
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