Sciaccia di patati of the Ferme Auberge A Pignata

by the chef Jean-Baptiste de Rocca Serra

Ingredients (serves 6 to 8)

Make a shortcrust pastry:

  • 1 kg flour
  • 500 g margarine diced into small cubes
  • 2 pinches of salt
  • ¼ l of water to add gradually

For the filling:

  • 1 kg floury potatoes
  • 2 heads of garlic
  • 1 glass of olive oil
  • salt and pepper
  • 200 gr grated hard cheese (Corsican sheep’s cheese)

Boil the potatoes in their skins in salted water.
Once cooked, remove the skin and mash with a fork.
Sauté and infuse the heads of garlic previously peeled and mixed in olive oil.
Stir this mixture with the cheese and pepper into the mashed potatoes.
Mix everything thoroughly.
Line a pie dish with your pastry after piercing it gently with a fork and add the potato filling. Bake in the oven at 170°C for around 25 mins until nice and golden.

Feel free to taste so that you can adjust the seasoning, the more pepper and cheese, the more delicious the tart!

A Pignata ferme auberge

route du Pianu 20170 Levie
+33 (0)4 95 78 41 90
Hélisurface : 41’’42’70N – 009’’06’11E

Partager :