Artichoke Savory Pie
Torta Pasqualina

Dough: 2 lbs., 4 oz.
flour
4 oz. olive oil
water
salt

Stuffing:

12 artichokes
1 lb. ricotta
1 cup olive oil
1/4 lb. grated Parmigiano
1 sprig parsley
2 oz. butter
1 small onion, chopped
9 eggs
salt
pepper

Make a soft dough with flour, oil, a pinch of salt and cold water. Knead
well until the dough becomes elastic. Divide the dough into 12-18 balls
the size of an egg, keeping each one in a wet cloth and set aside. In the
meantime prepare the stuffing as follows: Wash the artichokes and cut
them into thin slices. Saute' the onion and parsley with oil, add the
artichokes and cook for 15 mins. Let cool. Then combine Parmigiano and
ricotta with 3 eggs, add salt and pepper and mix with the sauteed
artichokes. Set aside.

Flatten each piece of dough, one at a time, making each a very thin disk,
larger than the baking pan you are going to use. Place the first circle of
dough

in a greased 12-in. baking pan, making sure the dough is about 1/2-in.
wider than the pan, and brush the surface with oil. Place another disk
over it and repeat until you have used 6-9 disks. Pour the stuffing over
and make 6 small cavities close to the border. Pour a raw egg into each
cavity and sprinkle each with salt, pepper, Parmigiano and butter flakes.
Cover with all the remaining disks of dough, each brushed with oil. Pinch
the borders and trim the excess dough, prick the top of the pie in a few
places and then brush with oil. Torta pasqualina can be made with other
vegetables instead of artichokes. Bake for about one hour at 400:F and
serve at room temperature.

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