The Traditional Salentine Pitta is a classic of Apulian cuisine. It is an oven-baked focaccia consisting of two layers of dough made with potatoes and cheese, filled with sautéed onions, cherry tomatoes, and other simple ingredients. The preparation is easy and the cost is very low.
Other recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Apulia
Ingredients
- 21 oz potatoes
- 10.5 oz Tropea red onions
- 5.3 oz cherry tomatoes
- 3.5 oz Pecorino Romano (grated)
- 2 eggs (medium)
- 1.8 oz black olives (pitted)
- 2 tbsp extra virgin olive oil
- 1 tbsp salted capers (rinsed and squeezed)
- A few leaves mint
- 2 pinches dried oregano
- 0.07 oz fine salt
- 1 pinch pepper
Tools
- Pot 9.5 in.
- Potato Masher
- Cutting Board
- Bowl
- Pan
- Baking Pan 10 x 7 in.
Steps
Boil the potatoes in cold water with the skin on. Once cooked (after about 30 minutes), while still hot, peel them and mash them with a potato masher, collecting everything in a bowl. Add the Pecorino, eggs, chopped mint, oregano, salt, and pepper. Mix the dough and let it rest.
Pour the oil into a pan, add the thinly sliced onions, and let them stew for 10 minutes. Add the chopped cherry tomatoes, salt, pepper, and continue cooking for another 10 minutes. Finally, add the olives, capers, and turn off the heat; the onion filling is ready. Preheat the oven to 392°F.
Take a rectangular baking dish, spread a little onion filling on the bottom, then with wet hands, take portions of potato dough and make the first layer. Cover with more filling and make another layer of potatoes. Finish with the remaining filling and use a fork to make ridges on the surface. Bake and cook for 35 minutes, turn off the oven and let it rest for 10 minutes with the door ajar. Remove from the oven and serve.
Storage
Once cooked, Salentine Pitta should be stored in the fridge and reheated before serving.
