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Ingredients for two:

- four morellini and violet artichokes.
- four fresh eggs.
- ½ cup extra virgin olive oil.
-
flour to taste - salt and pepper to taste PROCEDURE

: Clean the artichokes

rimuiovendo leaves harder then cut the ends and cut the artichokes vertically otttenendo three or four slices of the thickness of a finger, hold the artichokes dipped in plenty of water and vinegar or lemon water to prevent blacken.


drain well to remove excess water and, without removing it from the bowl, add a little flour, stirring well to ensure that the artichokes will be covered.


Heat oil in a frying pan or, even better in a black iron and neatly arrange the artichoke slices and brown slowly on both sides, careful not to raise too much heat because doing so bake the artichokes while still remaining outside hard inside; At the end of cooking the artichokes have absorbed almost all the oil.



just Beat the eggs in a bowl, adding a couple of tablespoons of water, add salt and pour over artichokes that you leave in the pan.
Cook on low heat off but being careful to lift the tart side, helping you with a fork and tilting the pan so that the still liquid egg and bake in the distance. Gradually add hot
leaving the egg is soft enough.

In my opinion does not go against neither added anything to nor parsley lemon as it does ... someone on the edge, having available a beautiful and add a generous amount of white truffles!

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artichoke pie pan brioche and saw vinsanto candied orange

INGREDIENTS FOR ABOUT 30 PANINI:
- 500 grams of flour OO
- 175 grams of softened butter.
-
15 grams of salt - 40 grams of sugar.
- a cube of fresh yeast
- a glass of vin santo
-
water as needed - 4 whole eggs
- candied orange peel


PROCEEDINGS

dissolve yeast in warm water and add the mixture sifted flour with sugar, mix well then add water, salt, softened butter, the Vin Santo, the eggs one at a time and peel, cut into pieces, and if the dough should be too hard to add warm water to the consistency you need to get is of a custard.

Let rise in warm place for about a 'now and then transfer the mixture into a piping bag and Riepe half cups of about 5 cm. in diameter, let rise again for about an hour and bake in preheated oven at 180 degrees until the surface is not colored, if you want you can cook in a single rectangular mold lined with parchment paper.



Remove from oven and let cool on a rack without removing from the cups, is used to accompany chicken liver pate.