The potato pie recipe is ancient and rich as Cucina Bianca is. Cucina Bianca spread in the Ligurian and Maritime Alps - where Brigasca culture developed - and is made of local products of pastoral civilization. Many dishes are made with brigasca sheep toma cheese, in fact the brigasca sheep breed comes from this area and later became a Slow Food Presidium.
Ingredients:
For the filling:
- potatoes 750gr
- egg 1
- Brigasca sheep toma cheese 100gr
- pecorino cheese
- milk
- butter
- salt and pepper
For the dough:
- 350 g flour
- 1 cup extra virgin olive oil
- 1 teaspoon salt
- lukewarm water
Directions:
For the dough:
On a work surface make a flour fountain, make a well in the center and pour the olive oil, salt and enough lukewarm water to obtain a soft, elastic dough. Let rest while preparing the filling. Divide into two balls, one bigger than the other.
For the filling:
Boil about 750 grams of potatoes; once cooked peel, mash with a potato masher and make them into a puree with the addition of an egg (which is optional, some village's recipe doesn't include it), a little grated pecorino cheese, 100 grams of Brigasca sheep toma cheese, milk (or milk cream), a knob of butter, salt and pepper. In Piaggia - a village on the border between Piedmont and Liguria - leeks are also added, only the white part previously cooked with a little butter or extra-virgin olive oil.
Mix thoroughly.
Meanwhile, with a rolling pin prepare two very thin sheets with the dough previously prepared. Lay the first sheet in an oiled baking pan and pour the potato puree. Cover with the second sheet and roll the remaining dough towards the inside of the pan edges.
Grease, drill some holes with a fork and bake in a hot oven for about 45 minutes. Serve hot or warm.
In the past, this pie was baked in the village's wood oven.
Buon appetito!
We kindly thank Maria Pia and her blog for this recipe
Deborah Bellotti
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