CROSTATA DI CARCIOFI E FUNGHI (TART OF ARTICHOKE, MUSHROOM, AND CACIOCAVALLA CHEESE)
Steps:
- Start by making the dough, combining the flour, butter, salt and the water. Lightly mix together, just mixing until the dough comes together, being careful not to overmix. Wrap in plastic and set aside in the refrigerator for 30 minutes or more.
- To make the filling, start by cleaning the artichoke, removing the tough outside leaves and the fuzzy choke from the center. Slice the artichoke 1/4-inch thick, preheat a skillet over moderate-high heat with 2 tablespoons of the olive oil and saute the artichokes, lightly browning on both sides. Season lightly with salt and pepper and add the wine and stock. Cook until the liquid has evaporated. Remove the artichokes from the pan, put the butter and remaining olive oil in and saute the mushrooms over high heat. Lightly season with salt and pepper, when the mushrooms are lightly brown, remove them from the pan. Add the pancetta until lightly brown, remove from the pan. In a separate bowl, beat together the eggs, cream, milk, and salt and pepper to taste.
- Preheat the oven to 425 degrees. Roll out the dough to 1/8-inch thickness. Take a 9-inch springform pan, lightly butter the pan, line the pan with the dough. Fill the pan with the artichokes, mushrooms, pancetta and the caciocavallo cheese, pour over the egg/cream mixture. Bake for 30 minutes, or until the mixture is set and the pastry is golden brown. You can serve it hot or cold.
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Dipak Bist
b.d@hotmail.co.ukThis crostata is a keeper. I'll definitely be making it again and again.
Free Fire with Bangladesh
free_f@hotmail.comI love the simplicity of this crostata. It's made with just a few ingredients, but it's packed with flavor.
Nellie George
gnellie71@yahoo.comThis crostata is a great way to impress your guests. It's beautiful and delicious.
Aleu Aleu
aleu-a41@hotmail.comI've never made a crostata before, but this recipe made it easy. I'm definitely going to make it again.
hibahh
hibahh@aol.comThis crostata is a great make-ahead meal. You can prepare it the day before, and then just bake it when you're ready to serve.
Bhavika Ben
ben_b@yahoo.comI made this crostata with gluten-free flour, and it turned out great. It's a great option for people with celiac disease or gluten intolerance.
Javis Tadoh
tadoh.javis@gmail.comThis crostata was a bit more work than I expected, but it was worth it. The finished dish was beautiful and delicious.
Azara Watkins
w.azara@yahoo.comI'm not a big fan of artichokes, but I loved this crostata. The mushrooms and cheese really balanced out the flavor.
Undercutz
undercutz99@gmail.comThis crostata is perfect for a light lunch or dinner.
Angela R
a60@yahoo.comI made this crostata for a party, and it was a huge hit. Everyone loved it!
Itz Pato
patoi61@gmail.comThis crostata is a great way to use up leftover artichokes and mushrooms.
George Melton
g.m@gmail.comI would definitely recommend this crostata to anyone who loves artichokes and mushrooms.
Rowena Keyes
keyesr83@yahoo.comThis was my first time making a crostata, and it turned out great! The instructions were easy to follow, and the dish was delicious.
Yo Amarbaysgalan
a-y@hotmail.co.ukI've made this crostata several times now, and it's always a crowd-pleaser. The flavors are amazing, and the crust is always perfect.
ericson jackson
e67@yahoo.comThis crostata was a bit too salty for my taste, but otherwise it was very good. The artichokes and mushrooms were cooked perfectly, and the crust was flaky and buttery.
Chinedu Babako
chinedu-b66@gmail.comI love the combination of artichokes and mushrooms in this crostata. The caciocavallo cheese adds a nice touch of saltiness and creaminess. The crust is also very good, with a nice crunch.
Kamaunie Evans
k-evans@hotmail.comThis crostata was a delightful blend of flavors and textures. The artichokes and mushrooms were perfectly cooked, and the caciocavallo cheese added a rich, nutty flavor. The crust was flaky and buttery, and the overall dish was a hit with my family.