The pisciarada or potato pie is a Ligurian specialty 🙂
Today, finally, it’s a beautiful sunny day, not too cold.
It’s an ideal day for a walk and to relax.
This morning, after a long time, I had some free time, so I took advantage of it to do some shopping.
Since there is a week left until Christmas, I bought some Christmas gifts, and once I got home, I started preparing lunch.
As a starter, I prepared some rice with sauce, and for the main course, slices of turkey accompanied by this savory pie.
It’s a potato pie made with a few very tasty and savory ingredients.
These are simple ingredients that are easily found in the pantry.
The pisciarada is a delicious pie to also serve as an appetizer.
Here is my version 😉
P.S.: Other specialties I suggest are:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 10 to 11-inch baking pan
- Cooking methods: Oven, Stovetop
- 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
- 3/4 cup milk
- 1/2 cup grated cheese
- 1 tablespoon 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 Baking 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 plastic wrap and let it rest for an hour at room temperature.
In the meantime, 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 baking pan with parchment paper or dust with flour and roll out the dough ball.
Pour the filling, leveling it well with a spoon, and add a drizzle of oil on the surface.
Preheat the oven in static mode and bake the pisciarada for about an hour.
Serve immediately after removing from the oven.
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