How to make Ligurian Baciocca Cake with potatoes, lardo and puff pastry
Baciocca Cake: the Ligurian recipe between history and legend
This recipe is not just a dish, it is a piece of romantic history. It is said to have arrived in the Ligurian mountains thanks to young men from Prato Sopralacroce who crossed the Apennines in search of a wife in the village of Santa Maria del Taro.
Whether it was a “Sabine abduction” in a Ligurian version or simply happy marriages, today this cake is celebrated for its goodness and for the way it used to be cooked under cast-iron bells, wrapped in aromatic chestnut leaves.
The most common problem when making a potato cake is the risk of ending up with a filling that is “gnocchi-like” or, conversely, too loose.
Often the potatoes don’t cook evenly or release too much starch, compromising the crispness of the base.
The Baciocca Cake solves this dilemma with an ancient technique: the potatoes, sliced very thin, are first sautéed in lardo to season them and lose excess moisture, then bound with a creamy mixture of eggs and Parmesan.
Today’s version is a quick reinterpretation for those in a hurry but unwilling to give up the recipe, and it is prepared with puff pastry, although I also leave ingredients and steps to make it with “pasta matta” (simple dough).
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baciocca Cake
If you want to prepare the original Baciocca Cake, I leave the ingredients and method to make “pasta matta” at home; otherwise you can simply buy a ready-made round puff pastry sheet.
- 1 2/3 cups all-purpose flour (00)
- 1 2/3 cups bread flour (Manitoba)
- 2 tbsp extra virgin olive oil
- 7 fl oz water
- 1 tsp salt
- 1 lb 12 oz potatoes
- 2 onions
- 2 eggs
- 3 oz grated Parmigiano-Reggiano
- as needed lardo (optional for the sauté)
- 1 pinch black pepper
- to taste salt
Tools
- Kitchen scale
- Bowl
- Vegetable peeler
- Pan
- Baking dish
How to make Ligurian Baciocca Cake with potatoes
In a bowl, sift the two flours. Make a well in the center and pour in the water, oil and salt. Start mixing with a spoon and then switch to your hands.
Knead vigorously on the work surface for at least 10 minutes. You should obtain an elastic, velvety “pasta matta”. Let it rest under a bowl or wrapped in plastic wrap for 30 minutes: resting is the secret to rolling it out without tearing.
Peel the potatoes and slice them very thinly. Leave them to soak in salted water for a few minutes: this trick removes excess starch and makes them perfect for cooking.
In a large pan, melt the lardo. When it becomes translucent, add the thinly sliced onions and let them gently brown.
Add the drained potatoes to the onions. Let them flavor for about 10 minutes, deglazing with a splash of water if necessary. The potatoes should not fall apart, just soften.
In a bowl, beat the eggs with the Parmesan, salt and pepper. Pour in the potato and onion mixture (let it cool for a moment) and mix carefully.
If you decided to use puff pastry, simply unroll it directly into the pan lined with parchment paper, pour in the filling and level it out.
If instead you prepared the pasta matta, roll it out with a rolling pin until you obtain a thin disk. Line a pan (preferably porcelain or glass) with parchment paper, lay the dough letting it hang over the edges, pour in the filling and level it.
Fold the edges of the dough inward, creating rustic pleats. Bake in a preheated conventional oven at 356°F for about 40 minutes, until the surface is nicely gratinated and the pastry is golden.
Notes on Ingredients and Substitutions
The Flours: The mix of all-purpose and Manitoba (strong) flour gives the necessary strength to obtain a thin but resistant dough.
The Lardo: Essential for authentic flavor. If you can’t find it, you can use very fatty pancetta, but quality lardo really makes a difference.
The Cheese: Use an aged Parmigiano (at least 24 months) for a pronounced contrast with the sweetness of the potatoes.
Storage
The Baciocca Cake is delicious warm, but is at its best the next day. It can be kept at room temperature for 24 hours or refrigerated for 2-3 days. Reheat briefly in the oven to restore crispness to the base.
Recipe Variations
Aromatic: Some people add a pinch of fresh marjoram to the filling to recall the typical aromas of savory tarts from the Genoese area.
Chestnut Leaves: If you want to try the thrill of the ancient tradition, line the pan with dried chestnut leaves rehydrated in warm water.
Tips / Useful Advice
Potato slicer: Use a mandoline for the potatoes: the perfect layering (even if it looks “homemade”) depends on the uniformity of the cut.
Resting the filling: If you have time, prepare the potato and egg mix and let it rest 10 minutes before pouring it into the pastry: the flavors will meld better.
FAQ (Questions & Answers)
Can I use ready-made puff pastry?
You can, but the result will change completely. Pasta matta is light and crisp and doesn’t overwhelm the delicate flavor of the potatoes. I recommend trying to make it at home: it’s very simple!
Why should the potatoes be soaked in salted water?
The water removes surface starch that would make the filling too “gluey”, while the salt begins to season them deeply even before sautéing.
Can I replace lardo with butter?
Lardo is the soul of the Baciocca, but if you really can’t use it, choose a good clarified butter or quality EVO oil, knowing that you will lose that rustic note typical of the Sturla Valley.
