Ricotta and Artichoke Turnovers
A warm ricotta, artichoke and pancetta filling is at the center of these pizza pockets. Hello everyone! By now I've got a taste for it, and every time I decide to make a savory pie with my beloved puff pastry I no longer turn on the traditional oven but I directly use my new time-saving ally: the microwave! So also to make this tasty Panzerotto artichokes and ricotta I used it with great time savings and with an excellent, fragrant and crunchy result. Of course, you can also cook successfully in the traditional oven!
INGREDIENTS11 OZ. of all-purpose or flour1 TBSP. of brewer's yeastsugar1 of large eggsalt7 OZ. of sheep’s milk ricotta cheese3 TBSP. of pancetta (slab pancetta), diced4 artichokes1/2 of onion, choppedbay leafthymeunsalted butterlemondry white winesalt
METHOD
For the dough: Dissolve yeast in 3/4 cup water. Combine the 2 flours with 1 tsp. salt, 1/2 tsp. sugar, and dissolved yeast. Knead until smooth and compact. Cover and let rise in a warm place for 40 minutes. For the filling: Meanwhile, squeeze juice from 1 lemon into a large bowl of water. Clean and trim artichokes, remove the inner choke and place in lemon water. Heat 1 1/2 Tbsp. butter in a skillet with diced pancetta, chopped onion, and a bay leaf for 5 minutes. Drain and slice artichokes and add to skillet with a pinch of salt, and thyme leaves. Continue to cook over high heat for another 5 minutes. Add 1/2 cup wine, cover, and simmer for 10 minutes over medium. Remove from the heat and mix in the ricotta. Bake for 15-18 minutes until golden.
A warm ricotta, artichoke and pancetta filling is at the center of these pizza pockets. Hello everyone! By now I've got a taste for it, and every time I decide to make a savory pie with my beloved puff pastry I no longer turn on the traditional oven but I directly use my new time-saving ally: the microwave! So also to make this tasty Panzerotto artichokes and ricotta I used it with great time savings and with an excellent, fragrant and crunchy result. Of course, you can also cook successfully in the traditional oven!
INGREDIENTS
11 OZ. of all-purpose or flour
1 TBSP. of brewer's yeast
sugar
1 of large egg
salt
7 OZ. of sheep’s milk ricotta cheese
3 TBSP. of pancetta (slab pancetta), diced
4 artichokes
1/2 of onion, chopped
bay leaf
thyme
unsalted butter
lemon
dry white wine
salt
METHOD
For the dough: Dissolve yeast in 3/4 cup water. Combine the 2 flours with 1 tsp. salt, 1/2 tsp. sugar, and dissolved yeast. Knead until smooth and compact. Cover and let rise in a warm place for 40 minutes. For the filling: Meanwhile, squeeze juice from 1 lemon into a large bowl of water. Clean and trim artichokes, remove the inner choke and place in lemon water. Heat 1 1/2 Tbsp. butter in a skillet with diced pancetta, chopped onion, and a bay leaf for 5 minutes. Drain and slice artichokes and add to skillet with a pinch of salt, and thyme leaves. Continue to cook over high heat for another 5 minutes. Add 1/2 cup wine, cover, and simmer for 10 minutes over medium. Remove from the heat and mix in the ricotta. Bake for 15-18 minutes until golden.
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