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Cook
1h
Ingredients
Method
Turn cooking mode on
Prepare the potatoes:
1.
Boil the potatoes with their skins on until tender. Drain and let them cool slightly. Peel while still warm and pass them through a food mill or a ricer into a large bowl. If you don't have one, use a sieve and some elbow grease.
2 kg Potatoes
Prepare the filling:
1.
Thinly slice the onions and cook them gently in a pan with 3–4 tablespoons of extra virgin olive oil. Cover with a lid and let them soften over low heat until translucent and lightly golden, without browning. Chop the cherry tomatoes and add them to the onions along with the capers. Season lightly with salt and cook for a few more minutes. Remove from the heat and set aside.
3 Onions
Extra virgin olive oil
10 Cherry tomatoes
2 tbsp Capers
Salt
Make the potato mixture.
1.
To the mashed potatoes add salt, grated pecorino and Grana cheeses, and the 2 eggs. Mix everything well using your hands until fully combined and smooth.
Salt
50 g Pecorino cheese
50 g Grana Padano
2 Eggs
Assemble the pitta:
1.
Grease a rectangular baking tray with extra virgin olive oil. Divide the potato mixture into two equal parts. With wet hands, press the first half into the tray to form an even base. Spread the onion and tomato filling evenly over the base and distribute the olives on top. Cover with the remaining potato mixture, again using wet hands to smooth and seal the surface. Level the top with a fork.
Extra virgin olive oil
100 g Mixed olives
Finish and bake:
1.
Sprinkle the surface generously with breadcrumbs and drizzle with extra virgin olive oil. Bake in a preheated oven at 200°C (390°F) for 30 minutes, or until golden on top.
Breadcrumbs
For
8
M
I
For the potato dough
2
kg
Potatoes, boiled with the skins on; preferably not new potatoes
200
g
Durum wheat flour
2
Eggs, whole
50
g
Pecorino cheese, grated
50
g
Grana Padano, grated (or Parmigiano Reggiano)
Salt, to taste
For the filling
3
Onions, medium
10
Cherry tomatoes
100
g
Mixed olives, pitted, black or green
2
tbsp
Capers, rinsed if salted
Extra virgin olive oil, to taste
Salt, to taste
For finishing
Breadcrumbs, as needed
Extra virgin olive oil, for greasing and drizzling
Only visible to you
Made it?
Cancel
Cook
1h
Ingredients
Method
Turn cooking mode on
Prepare the potatoes:
1.
Boil the potatoes with their skins on until tender. Drain and let them cool slightly. Peel while still warm and pass them through a food mill or a ricer into a large bowl. If you don't have one, use a sieve and some elbow grease.
2 kg Potatoes
Prepare the filling:
1.
Thinly slice the onions and cook them gently in a pan with 3–4 tablespoons of extra virgin olive oil. Cover with a lid and let them soften over low heat until translucent and lightly golden, without browning. Chop the cherry tomatoes and add them to the onions along with the capers. Season lightly with salt and cook for a few more minutes. Remove from the heat and set aside.
3 Onions
Extra virgin olive oil
10 Cherry tomatoes
2 tbsp Capers
Salt
Make the potato mixture.
1.
To the mashed potatoes add salt, grated pecorino and Grana cheeses, and the 2 eggs. Mix everything well using your hands until fully combined and smooth.
Salt
50 g Pecorino cheese
50 g Grana Padano
2 Eggs
Assemble the pitta:
1.
Grease a rectangular baking tray with extra virgin olive oil. Divide the potato mixture into two equal parts. With wet hands, press the first half into the tray to form an even base. Spread the onion and tomato filling evenly over the base and distribute the olives on top. Cover with the remaining potato mixture, again using wet hands to smooth and seal the surface. Level the top with a fork.
Extra virgin olive oil
100 g Mixed olives
Finish and bake:
1.
Sprinkle the surface generously with breadcrumbs and drizzle with extra virgin olive oil. Bake in a preheated oven at 200°C (390°F) for 30 minutes, or until golden on top.
Breadcrumbs
For
8
M
I
For the potato dough
2
kg
Potatoes, boiled with the skins on; preferably not new potatoes
200
g
Durum wheat flour
2
Eggs, whole
50
g
Pecorino cheese, grated
50
g
Grana Padano, grated (or Parmigiano Reggiano)
Salt, to taste
For the filling
3
Onions, medium
10
Cherry tomatoes
100
g
Mixed olives, pitted, black or green
2
tbsp
Capers, rinsed if salted
Extra virgin olive oil, to taste
Salt, to taste
For finishing
Breadcrumbs, as needed
Extra virgin olive oil, for greasing and drizzling
Only visible to you
Made it?
Cancel
