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POTATO PIE

Easy

70 min

Starter

Ever thought of making a pie without the pastry? This potato version will quickly have your mouth watering!

INGREDIENTS

Potatoes

1,2kg

Spinach

500g

Caciocavallo Cheese

320g

Grana Padano Riserva

70g

Egg yolk

2

Garlic

1 clove

Rosemary

to taste

Extra Vergin Oil

as required

Salt

to taste

Black Pepper

to taste

To grease the tin

Butter

20g

Grana Padano Riserva

Boil the potatoes for about 40 minutes; when soft, drain and set aside. Meanwhile wash and dry the spinach. Heat the oil in a large pan and fry the garlic, then add the spinach. Cover and cook on medium heat for 5 minutes, until all the water is released. Place the cooked spinach in a colander over a bowl and squeeze to remove the residual water. Peel and mash the warm potatoes in a large bowl using a potato masher. Season with salt and pepper, then add the grated Grana Padano. Add the chopped rosemary and egg yolks. Mix to obtain an even mixture. Cut the caciocavallo into thin slices. Grease the tin and scatter with grated Grana Padano, then add just over half the potato mixture and press with the back of a spoon to cover the base and sides. Arrange the spinach on the potato base, then half the slices of caciocavallo. Add another layer of caciocavallo, then cover with the rest of the potato mixture, pressing to compact. Brush the surface with a little olive oil and bake in a pre-heated oven at 190°C for about 50 minutes. When cooked, remove from the oven and serve your potato pie still hot.

Buon appetito