PIACENTINA POTATO PIE: A journey into the taste of tradition.
The piacentina potato pie: a masterpiece of simplicity
The piacentina potato pie is a typical dish of the Emilian peasant tradition, a true masterpiece of simplicity that conquers the palate with its softness and rustic taste. Its origins lie in the necessity of not wasting damaged potatoes during harvest, which were transformed into a substantial and nutritious dish. I remember when my grandma used to make it, once a week, always on Wednesdays. I would go with her just to help make it and then eat it
Genuine ingredients for an authentic flavor
The recipe is simple and requires a few genuine ingredients: potatoes, flour, butter, mountain cheese, onion, nutmeg, salt and pepper, and piacentina bacon. The potatoes are boiled and mashed, then mixed with the other ingredients to create a soft and homogeneous dough. The mixture is then wrapped in a puff pastry and baked until golden. Besides being a delicious dish, the piacentina potato pie is also economical and easy to make. Follow the traditional recipe and let yourself be conquered by its goodness!
A versatile dish for every occasion
The piacentina potato pie is a versatile dish that can be served as an appetizer, main course, or single dish. It is perfect for a family dinner or with friends, but also for a picnic or buffet. Its simplicity makes it suitable for any palate, even children.
Here below other delicious Piacenza recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 566.77 (Kcal)
- Carbohydrates 57.66 (g) of which sugars 2.52 (g)
- Proteins 18.28 (g)
- Fat 30.38 (g) of which saturated 15.34 (g)of which unsaturated 12.09 (g)
- Fibers 3.74 (g)
- Sodium 790.07 (mg)
Indicative values for a portion of 172 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 7 tbsps butter
- 2 egg yolks
- to taste salt
- 5.3 oz bacon (piacentina)
- 1 leek
- 1 egg
- 1.5 lbs potatoes
- 3.5 oz fresh cheese
- 1 sprig rosemary
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- to taste milk (if needed)
- to taste nutmeg
Tools
Shopping tips:
- Potato Masher Rayong Stainless Steel Potato Masher for Kitchen and Cooking Gadgets, 2 styles
- Baking Pans Paderno Round Cake Pan, 24 cm
- Rolling Pin Natural Beech Wood Rolling Pin, 35 x 3 CM, Dough Roller, for Baking Pies, Pizzas, Cookies, Ravioli, Pastry – Household
Steps
procedure
In the mixer, place the sifted flour, add the softened butter, salt, egg yolks, and with a little cold water, mix with the paddle attachment, like a shortcrust pastry. Once ready, put the dough in the fridge, wrapped in plastic wrap, for about half an hour
In the meantime, cook the potatoes, once cooked, drain and peel them, and pass them through the potato masher while still hot, place the mixture in a bowl and set aside.
On a cutting board, finely chop the bacon, slice the white part of the leeks. In a pan, sauté the leeks, rosemary sprig, and bacon with the oil for a few minutes. Once ready, remove the rosemary, and put everything, including the cheese cut into cubes, in the potato bowl, adding a bit of milk (if needed), form a soft dough, add salt, pepper, and nutmeg
On a floured surface, roll out the dough to 3/4 mm thickness, using a rolling pin, line the baking pan, lined with parchment paper, leaving generous edges. Pour the filling over the dough, beat the egg in a bowl with a fork and pour it over the filling, finally cover the pie with the excess dough. Bake in the oven at 350°F for about 45 minutes, or until golden brown. Serve hot
Piacentina Potato Pie: variations, tips…
For a more intense flavor, use starchy potatoes. Add a pinch of garlic powder to the dough for an aromatic touch. Brush the surface of the pie with a beaten egg before baking to achieve an even golden color.
FAQ (Frequently Asked Questions)
How long does the piacentina potato pie last?
It can be stored in the fridge for 2/3 days and reheated in the oven before serving
