Have you ever tasted the delicious “Pitta di Patate Salentina” (Potato Pitta), a speciality from the Salento region in Puglia (Apulia, Italy)?
Our lovely Cristina, MM’s Events Coordinator, has a passion for cooking and was so excited to share with you all her tips and secrets to make the perfect Pitta. It’s a simple & traditional recipe, which means that it can only be made with love and passion.
What you need:
1kg potatoes (to boil)
5 big white onions
400g tomato sauce
80g Parmigiano Reggiano
1 can tuna (around 125g)
250g black olives, pitted
½ cup flour
1 handful of breadcrumbs
1 tsp capers
Olive oil, to your taste
Salt, to your taste
Ground pepper & oregano, to your taste
Preheat the oven at 200°C.
- Boil the potatoes and then mash them into a puree. Don’t
worry if there are some bits left, you can always work the potato puree
later with your hands.
- Add the grated parmesan, salt, pepper, egg, extra virgin olive oil and
the flour. Mix all the ingredients together until homogeneous.
- Cover the oven tray with olive oil, spreading your hands (or a
brush) and add a sprinkle of breadcrumbs.
- Then, add half of the puree to create the first layer of your pitta.
- Warm two anchovies in a pan with two tbsp of olive oil and start your
‘soffritto’ by adding the onions; let cook until golden.
- Then add the tomato sauce and let cook for 10-15 minutes. Don’t
forget to stir it every now and then!
* Italian tip: the more you let the tomato sauce cook, the more the
acidity of the tomato will fade away (ultimate goal!)
- Add olives and capers and let cook for another 5-10 minutes. Let the
sauce cool down a little and once ready, add the sauce to the puree
and cover with the other half of the potato mix.
- Sprinkle the top with the remaining breadcrumbs and Parmigiano cheese and place in the oven, 200°C for approximately 30/40 minutes.
- Ready to enjoy! Pitta di Patate can be served warm or cold.
Watch the full video for some extra entertainment and to see Cristina's final result!