A special savory pie for Christmas? Get some excellent potatoes, some ricotta and some cheese: few ingredients for a fabulous result! No eggs, butter and gluten for the Christmas spruce-shaped savory pie!
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Identity Card of the Recipe
- 122 KCal Calories per serving
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Ingrediants
For the base
- 1 kg of potatoes
- 3 tablespoons of extra virgin olive oil
- 50 ml of milk
- About 60 g of cornstarch
- 1 grated nutmeg
- Q.b. of pepper
- 1 teaspoon of salt
- 200 g of fresh ricotta
For the filling
- 100 g of mozzarella
- 50 g of fresh ricotta
- 100 g of tomato puree
Materials Needed
- Bowl
- Potato masher
- Colander
- Large bowl
- Wooden spoon
- Fir-shaped silicone mold (height: 30cm)
Preparation
- Prepare the potatoes. Wash the potatoes, brushing the peel to remove all traces of soil and impurities. Place the peeled potatoes in a large saucepan, fill with cold water and bring to a boil: cook for 40-50 minutes, until the potatoes are soft. Discover all the tricks for boiling potatoes: CLICK HERE.
Which potatoes to choose?
To prepare this pie we chose potatoes with red skin, particularly floury and not very watery. As an alternative, you can prefer white-fleshed potatoes, the same ones that are recommended for making mashed potatoes and gnocchi. On the other hand, yellow-fleshed potatoes and new potatoes are not recommended.- When the potatoes are cooked, reduce them to a puree with the help of a potato masher. To speed up the time, it is advisable to cut the boiled potatoes in half, with the skin, and put them in the potato masher with the cut side facing down.
- Add a teaspoon of fine salt, black pepper and flavor with plenty of nutmeg. Mix the mashed potatoes with the fresh ricotta, then add two tablespoons of extra virgin olive oil and the corn starch. Add a couple of tablespoons of milk to obtain a soft and workable consistency with your hands.
- Preheat the oven to 180 ° C.
- With a spoonful of oil, grease a tree or star shaped silicone mold. Fill the mold with half the potato mixture and fill as desired with tomato sauce, ricotta and mozzarella. Cover the filling with the remaining dough.
- Place in the oven and bake the potato pie at 180 ° C (ventilated mode) for about 30 minutes or until golden brown.
- Remove from the oven and leave to cool for about ten minutes.
- Place a plate on top of the mold and turn the pie upside down. Serve immediately, decorating as desired with a few leaves of salad or basil.
Alice's comment - PersonalCooker
The savory potato pie will blow everyone away! You can stuff it with other ingredients, such as smoked salmon or scamorza cheese and olives. If you like cured meats, why not try a tasty filling made with speck and radicchio?Nutritional values and Health Comment on the recipe
The Potato Salata Cake is a food that belongs to the group of appetizers.
It has a high energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, unsaturated fatty acids and peptides of high biological value.
Fibers are present in average quantities and cholesterol seems irrelevant.
The Potato Savory Pie is suitable for most diets, including those for overweight and metabolic diseases.
They are suitable for the celiac diet but not for lactose intolerance.
Accepted by the lacto ovo vegetarian philosophy (it being understood that the cheeses do not contain animal rennet), they are not tolerated by the vegan one.
The average serving as a snack or breakfast food is 100g (120kcal).
