The recipe of our Quarantine potato pie ...


It is tradition and skill of appetizing dishes with Highlander cuisine create those few ingredients that the Earth and the difficult conditions of those areas be used to raise. The Rural Market we tried to build on those ancient knowledge, but still present, and they took a cue to exploit a unique raw material like the potato Somethings Bianca, who fed in the past the people of Val Taro and Ceno Valley as well as those of Liguria. It is a potato that is planted in May and June and harvested in September; must remain on Earth until the first rains in September so that it creates a peel that allows storing even in winter. It is a rustic potato, has a fine paste and compact that, when cooked, is dry, for nothing print of water (in case it's been boiled). The delicate taste, but very sharp, making it enjoyable even by lessa, simply seasoned with olive oil and salt. The Rural Market, as mentioned, the cultivated Potato White 40 da Federico Rolleri, dell’Azienda Agricola Ortigiani situata a Illica, nel comune di Bedonia, in homage to the mountain valleys from which it comes, becomes protagonist of the filling of "potato pie", followed the recipe. For 8 people is a salted butter by mixing 300 g wheat flour of the miracle with 125 g of butter at the company IRIS, and kneading it with 3 g of salt and 75 ml of water. Once you have a smooth, you put it in the fridge for 30 minutes and then spread to a thickness of 3 mm. Prepare the filling by mixing 1.6 kg of potatoes boiled, mashed and already warm White Quarantine with 1 cup milk, 1 pinch of salt, black pepper and nutmeg, chopped Rosemary, 1 leek and stew. You have the filling on the dough on a baking tray lined with parchment paper, fold the edges toward the Center and cooked in a convection oven at 175° C for 45 minutes. With mountain potato pie, taste it.