Laura’s Pitta di Patate Salentina

When we stopped by in Zollino, a small town in the Grecia Salentina, Laura prepared this rustic potato pie called Pitta di Patate for us. It’s similar to the Neapolitan gâteau di patate, but richer and more rustic in flavour. Although you might think it’s reserved for heartier fare and cold weather, the dish is made all year round and often eaten cold as appetisers at family gatherings.

Ingredients

For the potato dough
– 2kg potatoes (boiled with the skins on; preferably not new potatoes)
– 200 g durum wheat flour
– 2 whole eggs
– 50g grated pecorino cheese
– 50g grated Grana Padano (or Parmigiano Reggiano)
– Salt, to taste

For the filling
– 3 medium onions
– 10 cherry tomatoes
– 100g mixed olives (pitted, black or green)
– 2 tbsp capers (rinsed if salted)
– Extra virgin olive oil, to taste
– Salt, to taste

For finishing
– Breadcrumbs, as needed
– Extra virgin olive oil, for greasing and drizzling

Method

Prepare the potatoes: Boil the potatoes with their skins on until tender. Drain and let them cool slightly. Peel while
still warm and pass them through a (food mill or a ricer if you have one) into a large bowl. If not, a bit of elbow grease and a sieve should do the trick.
Prepare the filling: Thinly slice the onions and cook them gently in a pan with 3–4 tablespoons of extra virgin olive oil. Cover with a lid and let them soften over low heat until translucent and lightly golden, without browning. Chop the cherry tomatoes and add them to the onions along with the capers. Season lightly with salt and cook for a few more minutes. Remove from the heat and set aside.
Make the potato mixture. To the mashed potatoes add: salt, the grated pecorino and Grana cheeses and the 2 eggs. Mix everything well using your hands until fully combined and smooth.
Assemble the pitta: Grease a rectangular baking tray with extra virgin olive oil. Divide the potato mixture into two equal parts. With wet hands, press the first half into the tray to form an even base. Spread the onion and tomato filling evenly over the base and distribute the olives on top. Cover with the remaining potato mixture, again using wet hands to smooth and seal the surface. Level the top with a fork.
Finish and bake: Sprinkle the surface generously with breadcrumbs and drizzle with extra virgin olive oil. Bake in a preheated oven at 200°C (390°F) for 30 minutes, or until golden on top.