Torta Mato (or torta matta) is a savory pie typical of the Occitan valleys of Cuneo, especially the Maira Valley. It is a very flavorful casserole, suitable for the cold season, whose main ingredients are potatoes, pumpkin and leeks; it also includes rice, cheese and cream. All ingredients are layered in a baking dish, preferably a terracotta pan, finishing with a layer of pumpkin or potato puree. The special touch comes from the San Pietro herb (which we call “erba amara” or bitter herb); if you don’t have it you can use sage, though the taste will be slightly different. A pinch of nutmeg will complete the dish.
Here you can find links to other savory pies made with potatoes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Piedmont
- Seasonality: All seasons
Ingredients
- 1.5 lbs potatoes (peeled)
- 5 oz leek (cleaned)
- to taste olive oil
- 14 oz pumpkin (cleaned)
- 1/2 cup Arborio rice
- to taste coarse salt
- 3.5 tbsp butter
- 5 leaves aromatic herb (San Pietro (bitter herb))
- 3 oz grated Parmigiano-Reggiano (of which about 1 oz for sprinkling the surface)
- to taste fine salt
- to taste black pepper (freshly ground)
- 3/4 cup cooking cream
- to taste nutmeg
Steps
Wash the potatoes, put them into boiling salted water and cook for about 20 minutes, until soft. Drain them and mash with a potato ricer or masher, then place in a large bowl.
Wash, trim and finely chop the leek. Sauté it in a pan with a little olive oil, then set aside.
Wash, trim and slice part of the pumpkin (you need about 14 oz). Cook it in a pan with a little oil until soft. Season with salt and pepper.
Put a little water in a small pot, when it boils add coarse salt and the rice. Once cooked, drain it.
Finely chop the San Pietro herb (bitter herb) leaves.
Now add to the mashed potatoes the San Pietro herb, the sautéed leek, the butter, half of the cooking cream, a little salt, nutmeg and freshly ground pepper. Mix all the ingredients well.
Line a baking pan with parchment paper (a pan about 9 inches in diameter is ideal), and spread just over half of the potato mixture into it. Also cover the sides of the pan.
On the bottom add the drained rice and mix it with the remaining cooking cream, butter, about 1.8 oz of Parmigiano (approximately), salt and pepper.
Place a layer of the cooked pumpkin on top.
Finish by covering everything with the remaining potato mixture, trying to close the edges well on the surface.
Sprinkle with the remaining Parmigiano and add small knobs of butter on top.
Bake for about 30-35 minutes until the surface is golden.
