Time: 25′ prep. 30′ cooking
Chopped rosemary to taste.
4 spoons of Storica Bianca
200 gr of flour
120 g of smoked scamorza cheese
2 cloves of garlic
Olive oil q.b.
Mix flour with rosemary, a pinch of salt, Storica Bianca and a little warm water to make a soft dough. Cover and let rest for at least 30 minutes.
Clean the artichokes, divide them into eight parts, remove the inner beard and soak them in water and lemon juice.
Peel the potatoes and cut them into wedges the same size as the artichokes. Thinly slice the scamorza cheese.
Brown the peeled and minced garlic with three to four tablespoons of oil. Add the drained artichokes and potatoes. Add salt, cover and cook for 20 minutes, wetting, if necessary, with a little water and sprinkling with parsley.
Divide the dough into eight parts, roll it out into thin round sheets, lay four of them in a baking pan covered with baking paper, brush the edges with a little water and distribute the filling evenly, covering with the cheese slices.Cover the bases with the other four sheets of pastry, repassing them with a rolling pin so that they are slightly larger than the previous ones and make the edges fit tightly. Bake in a hot oven at 190 °C for 25 minutes. Serve on a plate with radicchio and iceberg lettuce.