{"id":29578,"date":"2014-04-24T14:36:44","date_gmt":"2014-04-24T12:36:44","guid":{"rendered":"https:\/\/www.luxury-estate-magazine.com\/?p=29578\/"},"modified":"2018-04-24T14:45:51","modified_gmt":"2018-04-24T12:45:51","slug":"sciaccia-di-patati-de-a-pignata","status":"publish","type":"post","link":"https:\/\/www.luxury-estate-magazine.com\/en\/sciaccia-di-patati-de-a-pignata\/","title":{"rendered":"Sciaccia di patati of the Ferme Auberge A Pignata"},"content":{"rendered":"<p>by the chef Jean-Baptiste de Rocca Serra<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2018\/04\/Luxury-Estate-A-Pignata-01.jpg\"><\/p>\n<h6>Ingredients (serves 6 to 8)<\/h6>\n<p>\n<strong>Make a shortcrust pastry:<\/strong>\n<\/p>\n<ul>\n<li>1 kg flour<\/li>\n<li>500 g margarine diced into small cubes<\/li>\n<li>2 pinches of salt<\/li>\n<li>\u00bc l of water to add gradually<\/li>\n<\/ul>\n<p>\n<strong>For the filling:<\/strong>\n<\/p>\n<ul>\n<li>1 kg floury potatoes<\/li>\n<li>2 heads of garlic<\/li>\n<li>1 glass of olive oil<\/li>\n<li>salt and pepper<\/li>\n<li>200 gr grated hard cheese (Corsican sheep\u2019s cheese)<\/li>\n<\/ul>\n<h6>Recette:<\/h6>\n<p>Boil the potatoes in their skins in salted water.<br \/>\nOnce cooked, remove the skin and mash with a fork.<br \/>\nSaut\u00e9 and infuse the heads of garlic previously peeled and mixed in olive oil.<br \/>\nStir this mixture with the cheese and pepper into the mashed potatoes.<br \/>\nMix everything thoroughly.<br \/>\nLine a pie dish with your pastry after piercing it gently with a fork and add the potato filling. Bake in the oven at 170\u00b0C for around 25 mins until nice and golden.<\/p>\n<p><strong>Tip:<\/strong><br \/>\nFeel free to taste so that you can adjust the seasoning, the more pepper and cheese, the more delicious the tart!<\/p>\n<div class=\"adresse\">\n<h3>A Pignata ferme auberge<\/h3>\n<p><a href=\"http:\/\/www.apignata.com\" url_new_window=\"off\">www.apignata.com<\/a><\/p>\n<p>route du Pianu 20170 Levie<br \/>\n+33 (0)4 95 78 41 90<br \/>\nH\u00e9lisurface : 41\u2019\u201942\u201970N &#8211; 009\u2019\u201906\u201911E<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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 \u00bc 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&hellip;<\/p>\n","protected":false},"author":3,"featured_media":29402,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52],"tags":[],"coauthors":[15],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Discover the Sciaccia di patati of the Ferme Auberge A Pignata<\/title>\n<meta name=\"description\" content=\"Looking for flavor? Discover the Sciaccia di patati of the Ferme Auberge A Pignata by the chef Jean-Baptiste de Rocca Serra.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.luxury-estate-magazine.com\/en\/sciaccia-di-patati-de-a-pignata\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Discover the Sciaccia di patati of the Ferme Auberge A Pignata\" \/>\n<meta property=\"og:description\" content=\"Looking for flavor? 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