The pisciarada or potato pie is a Ligurian specialty 🙂
Today is finally a beautiful sunny day, not too cold.
It’s an ideal day for walking and relaxing.
This morning, after a long time, I had some free time, so I took the opportunity to do some shopping in the stores.
Since there’s a week until Christmas, I bought some Christmas gifts and once I got home, I started preparing lunch.
For the first course, I made rice with sauce, for the second course, turkey slices accompanied by this savory pie.
It’s a potato pie made with a few very tasty and flavorful ingredients.
These are simple ingredients that are easily found in the pantry.
The pisciarada is a delicious pie to serve as an appetizer as well.
So here is my version 😉
P.S.: Other specialties I recommend are:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 26 – 28 cm pan
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Pisciarada
- 2 cups all-purpose flour
- 1/2 cup extra virgin olive oil
- as needed lukewarm water
- 1 pinch salt
- 4 medium potatoes
- 7 oz milk
- 1/2 cup grated cheese
- 1 tbsp extra virgin olive oil (+ a drizzle to grease the surface)
- as needed salt
- as needed nutmeg
Tools
- 1 Glass
- 1 Fork
- 1 Spoon
- 1 Small pot
- 1 Pan
Steps for the Pisciarada
On the table, pour the flour with half a cup of oil, salt, and enough lukewarm water to form a homogeneous ball. Wrap it in cling film and let it rest for an hour at room temperature.
Meanwhile, peel and cook the potatoes in a small pot for about 30 minutes.
Mash the potatoes with a fork, add the grated cheese, milk, oil, salt, and nutmeg.
Line a pan with parchment paper or dust it with flour and spread the dough.
Pour the filling, leveling it well with a spoon, and add a drizzle of oil on the surface.
Preheat the oven to 356°F in static mode and bake the pisciarada for about an hour.
Serve immediately once out of the oven.
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