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Pizza di patate

Posted by TEAM TDSV on 2021-03-16
Pizza di patate from Bari Puglia antipasti recipe

 Pizza di patate

Potato pizza/cake Serves 6

The Pizza di Patate is a typically comforting, rustic ‘cucina povera’ recipe that originates in Puglia. In some regions it is known as a potato cake or potato flan but recipes vary from house to house. 
Our family favourite is our Zia Silvia’s recipe which she prepares with a mixture of simple ingredients such as potatoes, grated cheese and mortadella or ham (this can be omitted). She adds a sprinkle of breadcrumbs over the top and then pops it straight into the oven. 
Pizza di patate can be served hot, lukewarm or cold as a first course, appetizer or side dish.
 
Ingredients
1.2 kg potatoes
Terre Di San Vito’s extra virgin olive oil or 50g butter
fine salt to taste
2 eggs
1 glass of milk (if necessary)
150g grated parmesan cheese
150 g mortadella (or cooked ham)chopped or sliced
150 g mozzarella (or scamorza) chopped into 1cm pieces
100g breadcrumbs
Pepper to taste
 
Preparing the dish:
Wash and boil the potatoes in salted water until cooked through (in their skins)
Drain them and let them cool.
 Once cooled, peel the skins then cut them into pieces.
Either mash the potatoes or pass them through a potato ricer.
Beat the eggs, add a pinch of salt, a sprinkling of ground black pepper and the grated Parmesan cheese.
Now prepare the potato pizza. 
In a large mixing bowl, add the beaten eggs, chopped mozzarella (or scamorza) and the mashed/riced potatoes.
 Mix everything well, until the mixture is light and fluffy. 
The potato pizza mixture should be creamy but not liquid. If the mixture is too stiff, add a little milk.
You are looking for a smooth mashed potato consistency.
Lightly oil the base of your baking tray.
Sprinkle a handful of breadcrumbs onto the oil
Empty half of the mixture into the baking dish.
Sprinkle the mortadella/ham on top of this layer of potato.
Top this with the remaining potato mixture.
In a small bowl, mix the remaining breadcrumbs and parmesan cheese then sprinkle over the top of the pie.
A final drizzle of extra virgin olive oil over the top of the pie then place in a preheated oven at 180 ° C for 30 minutes until the surface is crisp and golden. 
At the end of cooking, turn off the oven and turn on the grill for a few minutes if you like a more toasted surface.
 
To serve
Remove the pizza from the oven and let it cool for at least 10-15 minutes, then cut it into portions and serve still warm.
 
Buon appetito!
 
 
Top tip:
Do not add the mortadella or ham for a vegetarian option
Use vegetarian parmesan for a vegetarian
Keep this in the fridge for up to 3 days
Can be served cold or reheated
Serve our Pizza di patate with a bottle of our fabulous Terre Di San Vito Mosi rose wine.
Pizza Di Patate from Bari Puglia Italy. Antipasti recipe

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