Knowing how to juggle in the kitchen means being able to surprise your guests through the preparation of tasty and inviting recipes whilst at the same time satisfying the children amongst your guests - those most inflexible young judges of the appeal and ultimate success of a dish. That's why, after beings inspired by a recipe for potato pie by Anna Moroni we have created our own version. Cheese and potato pie is a hearty dish made with potatoes, enriched with a filling of provolone or mozzarella cheese and ham. The ‘gattò’, as it is commonly known, is a dish especially loved by children because of its particular combination of tasty ingredients. You can create many versions of this recipe, substituting various cheeses and cold cuts of meat, and also change its shape. Single serving cups are very popular for an irresistible buffet: are you ready to have another culinary adventure?
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
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Dairy Mix: burrata, mozzarella, primo sale, stracciatella, mini balls of mozzarella cheese
Dairy Mix: burrata, mozzarella, mozzarella plait, yogurt, mini balls of mozzarella cheese
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Boil the potatoes in their skins for 20 minutes. Drain and remove their skins, then mash with a potato masher in a bowl. Add the diced ham, the grated caciocavallo and provolone cheeses, the eggs and the salt. Knead everything together until the mixture is smooth, adding some oil to make it looser. Grease a rectangular baking tray, sprinkle with breadcrumbs and pour over the potato mixture. Level it well, sprinkle the surface with flakes of butter and some more breadcrumbs. Bake the cheese and potato pie at 180°C for 45 minutes until it has formed a golden crust on the surface. Let it settle before serving.