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2 puff pastry sheets
4 tbs. olive oil
2 medium leeks (white part only), thinly sliced
2 boxes frozen artichoke hearts defrosted, thinly sliced
1/3 cup white wine
4 tbs. parsley, minced
½ tsp. salt
1/8 tsp. pepper
1 tbsp. sage, chopped
1 tbsp. thyme
1 ½ cup grated pecorino cheese
¼ cup whole milk
Preheat oven to 375°.
Roll out one sheet of puff pastry to fit a 9” tart pan with removable bottom. Alternatively, use a square tart pan.
Roll a second sheet to 10” diameter and refrigerate both until filling is made.
In a large sauté pan heat the oil and add leeks, cook until leeks are softened.
Add artichokes and cook for 12 minutes over low heat.
Add wine and raise heat to high, cook until wine has evaporated. Stir in the parsley, salt & pepper. Allow to cool for a few minutes.
In a separate bowl, beat the eggs and milk.
Transfer artichoke mixture to prepared tart pan, spread evenly. Sprinkle with cheese. Pour egg mixture over top. Cover with the second sheet of pastry and trim edges.
Bake for 40 minutes.
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