How to prepare the Calabrian artichoke pie
The Calabrian artichoke pie is a very rich and tasty main course, thanks to the presence of seasoned sausage, pecorino cheese and caciocavallo cheese.
- 8 artichokes of medium size
- 120 g of caciocavallo cheese
- 2 eggs
- Seasoned sausage
- 3 tablespoons of grated pecorino cheese
- 1 clove of garlic
- EVO oil
- Chopped parsley
Clean the artichokes and leave them to soak with water acidulated with lemon juice. Place a pot full of water on the heat, once it boils, blanch the artichokes for ten minutes, drain them and set them aside.
Beat the eggs in a bowl, then add two tablespoons of pecorino cheese, chopped parsley and garlic and salt. Mix the mixture well.
Prepare the baking pan where the pie will be baked, greasing it with oil and sprinkling it with breadcrumbs. Pour half of the artichokes, distribute the sausage and caciocavallo cheese cut into small pieces, a handful of breadcrumbs and cover with the rest of the artichokes.
At this stage, pour the beaten eggs evenly and sprinkle with other breadcrumb and the last tablespoon of pecorino cheese. Preheat the oven to 180°C and bake until the surface of the pie is golden brown, serve warm. Enjoy your meal!