There was a time when I didn’t dedicate my days to cooking,
a time when I left the house at 8 AM and returned at 8 PM
when I worked in a Travel Agency (from 2000 to 2011) and the time dedicated to cooking was limited…
During that time, this recipe was born: Potato and Goat Ricotta Pie, which has been my true “go-to recipe” over the years.
▶ My “dinner saver” recipe and it was my grandmother, who lived below me, who would boil the potatoes, peel them, and mash them, I just had to roll out the PUFF PASTRY, add 1 EGG, GOAT RICOTTA, OIL, SALT, and PEPPER and bake at 350°F for 30 minutes.
▶ It was the dish I brought every time we went to friends’ houses.
I surrounded the potato pie with some of my most historical Travel Guides, those from my first trips ✈ during the travel agency time:
🗽NEW YORK, THE FIRST TIME IN 2004
🇺🇸CALIFORNIA, IN 2006
🇹🇭THAILAND, IN 2007
On the pareo of 🇹🇿ZANZIBAR FROM 2002.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Potato and Goat Ricotta Pie:
- 1 puff pastry
- 4 potatoes
- 7 oz goat ricotta
- 1 egg
- to taste salt and pepper
- to taste extra virgin olive oil
Tools
- 1 Springform Pan
Steps
Boil the potatoes for about 20 minutes, peel them, and mash them.
Add the egg, goat ricotta, a drizzle of extra virgin olive oil, and season with salt and pepper to the puree.
Transfer to the pan lined with puff pastry.
Bake in the oven at 350°F for 30 minutes.
My beloved travel guides are now hard to find in print, they are also vintage like this recipe, as everyone now uses travel blogs – like mine – to get information on destinations.
FAQ
Can I use a different type of ricotta?
Of course! I often used sheep ricotta as well, which has a similar taste. But cow ricotta or vegan ricotta are equally suitable for the recipe.
