55 minutes

artichoke hearts, 14 oz
garlic, 2 cloves
raw ham, 1 big slice of about 7 oz cut in cubes
ricotta cheese, 14,8 oz
parmigiano cheese
Fontina or cheddar cheese, 5-6 little cubes
egg, 1
extra virgin olive oil
2 forms of shortcrust pastry (Brisèe)


Oil a pan and put 2 cloves of garlic in it. After few minutes, add the artichoke hearts and a pinch of salt, cook in some water. Dice the ham and add it in the pan, removing the garlic. When cooked, cut the artichoke hearts.
For the stuffing: put ricotta, egg and Parmesan in a bowl. After few minutes, add the artichoke hearts and the diced ham; after that, add in oil, pepper and salt.
Take the first form of stortcrust pastry and put it on a baking tray, piercing it with a fork. Slice Fontina and put the slices on the pastry, then add the filling, levelling well. Put the second form of shortcrust pastry on top of the filling; cut the exceeding pastry and roll up the two forms. Pierce the pie surface and bake at 340° F for about 40 minutes. Check the cake and pierce it sometimes. Serve the pie when it’s lukewarm.

Thanks to: Profumi e Parole