Ingredients: 500 g of puff pastry
robiola
400 g 70 g grated Parmesan cheese 6
artichokes trimmed 4 eggs yolk
onion garlic olive oil
nutmeg salt pepper
Cut the artichokes, sautéed with oil, a clove of garlic and onion. Season with salt. Sprinkle with half cup water, cover and let simmer for about 10 minutes.
Roll out the dough on a floured work surface a little.
Grease and flour a rectangular mold of 30 x 20 cm and coat with two thirds of dough. Add artichokes
robiola, a little nutmeg and some pepper, mixing well.
Fill the cake with half of the mixture, scavatevi 4 cavities, each of which is a shelled egg, and cover with the rest of the compound. Close
with the remaining pastry, brush with a little egg yolk and bake for 45 minutes at 180 degrees.
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