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Home > posts > 2011 > 02 > 20110217_221147_torta-salata-ai-funghi-and-baked-artichoke-hearts.html
Torta Salata ai Funghi and Baked Artichoke Hearts
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This was roughly based on the recipe below but we made some major changes to make it healthy. First of all, we used almond milk instead of cream/milk. We also cut the butter and used Smart Balance (less of it too). Finally, we did it without a pie bottom and used Pillsbury reduced Fat crescents as a toping. We used lite Jarlsberg on top.
Honestly, it wasn't incredible. It just lacked some flavor. I do not think the missing flavor was butter but I do not know what it was. It just didn't taste like a "pot-pie". Oh well.
The artichokes were the canned ones we rinsed really well and topped with garlic, seasonings and a tad of bread crumbs. They were still rather salty
Point wise was okay. The mushroom stuff had very little points itself. The pillsbury was almost exactly 2.5 per sheet and there were 4 on the topping so it wasn't awful.
Torta Salata ai Funghi [Savory Mushroom Pie] (from Fresh mushrooms)
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Original Wordpress ID and Date: 999, 2011-02-17_221147