Ligurian Baciocca Potato’s pie

Updated: May 27, 2020



Difficulty: Low

Preparation: 20 Minutes

Cooking: 30 Minutes

Portion: 6/8 Persons


Ingredients:

Puff Pastry

800 gr of Potatoes

2 Onions

2 Eggs

80 gr of Parmesan Cheese

Salt

Pepper



Preparation:


Peel the potatoes and cut them into thin slices, leave the potatoes to soak in a little water and salt so that they lose their starch.

 

Cook the onions cut into thin slices, add a little salt and let them brown for a few minutes.

Add the sliced ​​potatoes and sauté these for about ten minutes, blending slightly with a little water.

 

Put the eggs in a bowl and beat them together with the Parmesan and a pinch of pepper and salt.


Add the cooked potatoes and onions to the egg mixture and mix well.

Take the dough and roll it out on a floured surface by rolling it with a rolling pin.

 

Line a pan with parchment paper and put the puff pastry, put the Baciocca cake filling inside and level the surface, turn the edges inside.

 

Bake the baciocca cake in a very hot oven at 180 ° for about 40 minutes.


If you wish to add the besciamella cream it will be even better



Enjoy & Share It!









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