This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
From French-born chef Michel Richard, a unique twist on an Italian favorite.
Our adaptation of this French classic offers a bit of a twist, thanks to a topping of tapenade.
Entertaining is easy when you have these cheese puffs ready to go: both the buttery puff pastry and the macadamia nut pesto can be made ahead and frozen. This recipe calls for goat's milk ricotta, but you can always substitute cheese made with cow's milk. Continue...
Does Not Apply
Source: Pham Fatale