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Grana Padano & artichoke pasties

Name: Grana Padano & artichoke pasties
Prep time: 1h
Cook time: 1h
Total time: 1h
Yield: 4
Cuisine: Italian
Ingredients: 4 artichokes; 50 g shallots finely chopped; 40 g di Grana Padano over 16 months; 1 dessert spoon extra-virgin olive oil; Salt & pepper; For the dough:; 100 g flour; 100 g strong bread flour; 1 tsp. salt; 1 tbsp. extra-virgin olive oil; 120 ml sparkling water; 2 tsp. yeast.

Mittel

4 per.

1h

Chef Danilo Angé

Zutaten

4 artichokes

50 g shallots finely chopped

40 g di Grana Padano over 16 months

1 dessert spoon extra-virgin olive oil

Salt & pepper

For the dough:

100 g flour

100 g strong bread flour

1 tsp. salt

1 tbsp. extra-virgin olive oil

120 ml sparkling water

2 tsp. yeast.

Zubereitung

STEP 1

For the dough: mix the two flours with the water, salt and oil for two minutes, add the yeast and knead until you get a smooth dough. Form 6 balls, place them on a baking tray and leave to rise for 30 minutes.

STEP 2

Clean the artichokes, remove the internal beard and cut them into julienne.
Fry the shallots with a little oil, add the artichokes, season and cook for 10 minutes.

STEP 3

Roll out the dough balls, trying to give them a round shape. Divide the artichokes and Grana Padano, cut into small chunks, between each circle.
Fold the pastry over, in the shape of a half-moon, and seal.
Brush each pasty with olive oil and bake at 190 ° C for about 20 minutes.

Ein produkt mit kultstatus

geschichte und herkunft

Die g.U.

Italienische klassiker

Hauptgerichte

Frühstück und brunch

Mittag zum mitnehmen

Beilagen und Snacks

Zum teilen und aperitifs

Kombinationen

Lieferkette und tierschutz

Ökologische nachhaltigkeit

Ernährungserziehung

Die stiftung

Aufgaben: schutz und förderung

Hauptakteure: die mitglieder des konsortiums

Verwaltung und satzung

Ergebnisse: produktion und verbrauch

Produktinformationen

Nachrichten und presseraum

Archiv

Partnerships

Besondere projekte

Search

Grana Padano & artichoke pasties

Zutaten

4 artichokes

50 g shallots finely chopped

40 g di Grana Padano over 16 months

1 dessert spoon extra-virgin olive oil

Salt & pepper

For the dough:

100 g flour

100 g strong bread flour

1 tsp. salt

1 tbsp. extra-virgin olive oil

120 ml sparkling water

2 tsp. yeast.

Zubereitung

For the dough: mix the two flours with the water, salt and oil for two minutes, add the yeast and knead until you get a smooth dough. Form 6 balls, place them on a baking tray and leave to rise for 30 minutes.

Clean the artichokes, remove the internal beard and cut them into julienne.
Fry the shallots with a little oil, add the artichokes, season and cook for 10 minutes.

Roll out the dough balls, trying to give them a round shape. Divide the artichokes and Grana Padano, cut into small chunks, between each circle.
Fold the pastry over, in the shape of a half-moon, and seal.
Brush each pasty with olive oil and bake at 190 ° C for about 20 minutes.

Verwandte Rezepte

Grana Padano primavera pie

Grana Padano, confit onion & potato gratin with Prosciutto di San Daniele

Italianburger mit Grana Padano

Grana Padano gefüllte Grappakartoffeln

Ein Produkt mit Kultstatus

Der Grana Padano g.U.

Wissenswertes über Grana Padano

Das Konsortium Grana

Ein produkt mit kultstatus

geschichte und herkunft

Die g.U.

Italienische klassiker

Hauptgerichte

Frühstück und brunch

Mittag zum mitnehmen

Beilagen und Snacks

Zum teilen und aperitifs

Kombinationen

Lieferkette und tierschutz

Ökologische nachhaltigkeit

Ernährungserziehung

Die stiftung

Aufgaben: schutz und förderung

Hauptakteure: die mitglieder des konsortiums

Verwaltung und satzung

Ergebnisse: produktion und verbrauch

Produktinformationen

Nachrichten und presseraum

Archiv

Partnerships

Besondere projekte

Search

Grana Padano & artichoke pasties

Zutaten

4 artichokes 50 g shallots finely chopped 40 g di Grana Padano over 16 months 1 dessert spoon extra-virgin olive oil Salt & pepper For the dough: 100 g flour 100 g strong bread flour 1 tsp. salt 1 tbsp. extra-virgin olive oil 120 ml sparkling water 2 tsp. yeast.

Zubereitung

For the dough: mix the two flours with the water, salt and oil for two minutes, add the yeast and knead until you get a smooth dough. Form 6 balls, place them on a baking tray and leave to rise for 30 minutes.

Clean the artichokes, remove the internal beard and cut them into julienne. Fry the shallots with a little oil, add the artichokes, season and cook for 10 minutes.

Roll out the dough balls, trying to give them a round shape. Divide the artichokes and Grana Padano, cut into small chunks, between each circle. Fold the pastry over, in the shape of a half-moon, and seal. Brush each pasty with olive oil and bake at 190 ° C for about 20 minutes.

Verwandte Rezepte

Grana Padano primavera pie

Grana Padano, confit onion & potato gratin with Prosciutto di San Daniele

Italianburger mit Grana Padano

Grana Padano gefüllte Grappakartoffeln

Ein Produkt mit Kultstatus

Der Grana Padano g.U.

Wissenswertes über Grana Padano

Das Konsortium Grana

4 artichokes

50 g shallots finely chopped

40 g di Grana Padano over 16 months

1 dessert spoon extra-virgin olive oil

Salt & pepper

For the dough:

100 g flour

100 g strong bread flour

1 tsp. salt

1 tbsp. extra-virgin olive oil

120 ml sparkling water

2 tsp. yeast.

Clean the artichokes, remove the internal beard and cut them into julienne.
Fry the shallots with a little oil, add the artichokes, season and cook for 10 minutes.

Roll out the dough balls, trying to give them a round shape. Divide the artichokes and Grana Padano, cut into small chunks, between each circle.
Fold the pastry over, in the shape of a half-moon, and seal.
Brush each pasty with olive oil and bake at 190 ° C for about 20 minutes.