The Frandura of Montalto Ligure is a really special savory pie, typical of Liguria.
When someone I know gave me this recipe, it seemed simply like a potato base baked in the oven, but it fascinated me.
Certainly quick, but very particular, a taste that surely cannot be described, you have to try it.
A base of sliced potatoes finished with a sauce on top that gives it a really good flavor.
It can be served at the table in wedges, but also cut into squares and served as an appetizer, something really versatile that everyone will appreciate.
So what are you waiting for? Let’s prepare this delicious recipe together!
If you try this or any of my other recipes, send me the photos, and I will publish them on my page with your name.
Approx. 330 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
Ingredients to make the Frandura of Montalto Ligure
- 14 oz potatoes (weight after peeling)
- 1.4 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- 2.8 oz grated Parmesan
- 4.2 oz all-purpose flour
- 5 oz milk
- marjoram (preferably fresh)
- to taste salt
Tools
- 1 Baking pan baking pan
Preparation of the Frandura of Montalto Ligure
Wash and peel the potatoes, dry them well and slice them thinly with a mandoline slicer.
Take a round baking pan with a diameter of 11-12 inches, grease it (I used parchment paper because my pan was slightly damaged and I was afraid they would stick), arrange the potatoes on the pan in a circle slightly overlapping them, then sprinkle with salt and pepper.
In a separate bowl, prepare the sauce by combining the milk, flour, marjoram, and salt, mix everything well with a whisk, then pour over the potato surface leveling it well.
Sprinkle with Parmesan and drizzle with a little olive oil, the oil used in the recipe should be taken from the (indicative) doses written in the ingredients.
Bake in a preheated oven at 392°F for 30 minutes checking the cooking, it should not be too colored on the surface.
The result will be golden and slightly crunchy on the surface.
