A classic of Salento (Apulia) cuisine, a rustic pie made with mashed potatoes. In the center a rich, fragrant filling.
Some people make it with onion and tomatoes, some with mushrooms: it is a very versatile dish and we can easily vary the filling.
Here is my version.
Ingredients for 4 persons
800 g potatoes
2 red onions
2 large portobello mushrooms
150 g Parmigiano Reggiano cheese
Time: 1 hour, 30 minutes
Boil the potatoes with the skin on in plenty of salted water. Peel them, mash them with a potato masher.
Stew the onions with plenty of oil in a pan for 10 minutes. Add the mushrooms, salt and cook until they have lost their vegetation water. This will take about 10 more minutes.
In a bowl, mix the mashed potatoes with the eggs and cheese, seasoning with salt and pepper to taste.
In a rectangular baking dish, arrange a couple of tablespoons of the dressing, then top with half of the potato mixture.
Pour in all the mushroom and onion seasoning. Place the remaining half of the potato mixture in a piping bag, covering the entire surface of the baking dish.
Finally, sprinkle with a handful of breadcrumbs and a handful of grated cheese. Bake the pitta for 25 to 30 minutes in a preheated oven at 200 degrees, until the surface is golden brown.
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