Artichoke savory roll
By Elisa Berghi e Laura Franceschetti
Serves 4 people
For the pastry:
250 gr whole grain flour
1 tsp baking powder
100 gr plain yogurt
7 tbsp evoo
water as needed
salt
Mix flour and baking powder in a bowl and after add the remaining ingredients. Knead until you have a smooth dough. Wrap in plastic paper and let it rest for 30 minutes before using.
For the filling:
4-6 artichokes
2 garlic cloves
parsley
mint
salt and pepper
evoo
200 gr pecorino cheese
Clean and slice finely the artichokes and sauté them with evoo and the chopped garlic. Add salt and pepper. Add the chopped herbs at the end.
Once at medium temperature use them as filling for a savory tart together with the pecorino cheese.
p.s. What I do is rolling thinly the dough like an oval. I put the cheese and the artichokes in the middle and then I close folding the sides.
Bake at 180° for 25-30 mins