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Sunday, 15 February 2009

Potato & Onion Pie

Talking about recipes the other day, here’s one I came up with tonight. I thought I’ll write it down before I forget how I did it myself.

Potato & Onion Flan

For the pastry:
250g wholemeal flour
½ tsp salt
1 sachet dried yeast
½ tsp sugar
100 ml water
50g butter
For the topping:
3 large potatoes
100g stoned olives
100g ricotta cheese
1 sprig of rosemary
3 large onions, sliced into rings
Some mild cheese grated, Gruyere would do well
Some extra olive oil

for the pastry combine the flour with the salt. Form a mould in the middle, add the sugar, yeast and water into the centre and stir to a thick consistency. Cover with some of the flour from the outside and a tea towel and leave to rise at a warm place for some 15-30 minutes.
add the butter cut into small pieces and knead the whole thing into a soft dough. Add more water or flour if necessary. Cover again and leave for at least 1 hour.
In the meantime boil the potatoes until cooked, then set aside. Combine the olives, ricotta cheese and rosemary in a food processor and puree to an even consistency. If necessary add a drizzle of olive oil.
Lightly grease a deep baking tray. Roll out the pastry thinly to the size of the baking tray. Prick all over with a fork. Leave for another ¼ hour in a warm place while heating up the oven to 250˚C. Spread the olive paste evenly over the pastry, scatter the onion rings over it, then the sliced boiled potatoes. Grate black pepper over it and another drizzle of olive oil and finally top with the grated cheese. Bake in the hot oven for some 15 minutes and serve with the wild salad from yesterdays post.

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