Torta Pasqualina ai Carciofi

For the stuffing:
12/13 artichokes 500 gs of soft ricotta.
130 gs of cheese grated 12 eggs 150 mls of oil extravergine half onion climbs pepper

For the pasta:
600 flour gs 300 mls of water 35 mls of oil extravergine of olive climbs

Preparation

1) initiated with it skims through her/it: in a bowl you put the flour, you add the oil and the water in which you will have loosened the salt. You add some spoon of water if I mix him you/he/she had to result too much hard.

2) you mix for well and you start resting I now mix him in a fresh place for around 1.

3) trails meanwhile to the stuffing: you clean the artichokes eliminating thorns and the hardest leaves, cut you them to pezzettini and do you them to cook until when they won't be well gilded in a soffritto of onion.

4) to this point in a terrina united ricottas, artichokes, 5 eggs, a whites of egg (not throw the red, it will serve later you), salts, peppers, marjorams and halves the grated cheese.

5) trail the time you divide I mix him in four parts (even if the original recipe foresees of it well 33 as the years of Christ) and you stretch as many very thin sfoglies.

6) you line the tortiera with the first one it skims through, anoint her/it, you overlap the second and versed to the inside the stuffing. Level him/it, fairies 6 ditches and you put to their inside as many eggs.

7) you sprinkle with the remainder cheese and you cover with the two remained (among the two you put always some oil) sfoglies.

8) you refold the edge, pinch him/it with the fingers to close him/it well and you brush the surface with the united advanced yolk to some oil.

9) you bake to warm (180°) oven for 45 minutes around: you check the cooking with a toothpick without pressing too much in depth not to break the yolks.

10) to serve lukewarm or, still better, cold.