Tag: Pie

Greek potato pie – Italian Cuisine

First peel the potatoes, wash them, cut them into thin slices about 2 mm (with a mandolin or a sharp knife) and leave them to rest in a bowl, well covered with cold water, for at least 30 minutes, so that they lose a little starch and are more crunchy.

In the meantime, prepare the cream: cut the feta into thin slices and then into pieces, then mash it with a fork and mix it with the yogurt, egg and chopped chives.

At this point, start composing the rustic cake: drain the potatoes and dry them with a clean cloth.
Line the mold with parchment paper, then create a base with the potato slices, slightly overlapping them, so as to create a uniform surface, and salt slightly.
Sprinkle the filling over the potatoes, leveling to create a homogeneous layer, then cover with another layer of potatoes.

Season with salt and oil, then cook for 30 minutes in a preheated convection oven at 200 ° C.

The Greek potato pie is ready: decorate with rosemary, then let it cool before serving.

Pan-fried cherry pie – Italian Cuisine

First wash the cherries, dry them, ston them, put them in a bowl with the 2 spoons of sugar and peel and lemon juice and leave them aside.

In the meantime that the cherries are flavored, whip the eggs with the white sugar and brown sugar, then add the oil first and then the flour sifted with yeast.

Butter a pan (I used a 28 cm one, if you want a higher dessert you can use a 26 cm one and lengthen the cooking times a little) and put a little parchment paper on the bottom, then pour the mixture and distribute the cherries evenly.
Close with lid and, over low heat, cook for about 25-30 minutes.

Once the cooking time has elapsed (do the toothpick test: the cake should be almost completely cooked), with a little caution turn the cake (you can help yourself with a plate, a lid or a couple of spatulas) and cook also the second side for 5-6 minutes.

The pan-fried cherry pie is ready: let it cool completely, then decorate with icing sugar and serve.

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Savory pie with courgette flowers – Italian Cuisine

First clean the flowers: wash them, dry them, then remove the base and the internal pistil.

Unroll the pastry and spread it on a surface, on its own parchment paper, then fill it with the mozzarella and pecorino (and, if you want, even a little pepper).
Start arranging the courgette flowers radially over the pastry (you have the choice of whether or not to leave the cornice freer).

If you want, season with a pinch of salt (keep in mind that the pecorino is quite tasty, so put a little), then cook for about 15-20 minutes or until the edges and the bottom are not golden brown, in a preheated oven heated to 220 ° C.

The savory pie with courgette flowers is ready, just leave it to cool and then serve.