Pitta di patate / Pizza di patate (potato casserole with tomato, capers, olives and anchovy) - Puglia
 
Prep time
Cook time
Total time
 
Categories: vegetarian, gluten-free, dairy-free, kids, healthy
Pizza di patate is traditionally served as a starter but I also like it for lunch with a green salad. The flavours are the same as an enriched pizza alla marinara while the dish is traditionally free of dairy and egg. In most recipes a small amount of wheat flour is added but it can easily be omitted to make it wheat and gluten free. Some people find anchovies too fishy, if that includes you then you can either omit them altogether or cook them into the sauce by adding them at the same time as the onions when making the tomato sauce.
Author:
Recipe type: Starter (Antipasto)
Cuisine: Puglia
Serves: 8
Ingredients
  • 1 kilo potatoes, floury type, washed
  • 60 grams plain flour(optional)
  • 70 mls extra-virgin olive oil
  • ½ onion, finely sliced
  • 400 gram tin of plum tomatoes, drained and seeded, coarsely chopped or 350 mls tomato passata
  • 80 grams black olives, pitted and chopped
  • 2 anchovies, coarsely chopped
  • 25 grams (2 tablespoons) capers, preferably salted (soaked in water and rinsed; if in brine, drained)
  • 7 grams breadcrumbs(can use gluten-free variety)
  • Sea salt
  • Black pepper, freshly ground
Instructions
  1. Put the potatoes in a large pot of water covered by 5 cm by water and bring to a boil over medium heat. When the potatoes are cooked (10-20 minutes depending on their size-you should be able to prick it easily through with a butter knife) then remove from the heat, drain, and peel the potatoes when cool enough to handle. Rice the potatoes or grate on the large grater.and mix with the flour, 30 mls of the olive oil, 10 grams fine sea salt and black pepper to taste.
  2. Knead a bit to form a dough and set aside, covered.
  3. Preheat the oven to 200 C.
  4. In a small sauce pot over medium heat, add 15 mls olive oil and the onion.
  5. Fry the onion gently, making sure not to allow it to colour, about 5 minutes.
  6. When the onion is soft then add the tomatoes.
  7. Cook over low heat for 20 minutes, stirring occasionally and adding a bit of the drained tomato juice if too dry. Remove from heat when done and add salt and pepper to taste.
  8. Pour 10 mls of olive oil into a 30 cm by 30 cm baking dish and use a brush or some bunched up cling film to spread the oil evenly all over the dish.
  9. Break off half of the potato dough and spread it evenly along the bottom of the dish.
  10. Spread the tomato onion mixture evenly over the top of the potato dough. Sprinkle evenly over top of the tomato the olives, anchovies, and capers.
  11. Spread the remaining half of the potato dough evenly over top of the mixture.
  12. Sprinkle the top of the mixture with 15 mls of olive oil and the breadcrumbs. Use a fork to drag wavy lines across the top of the potato mixture.
  13. Bake in the oven for 20 to 25 minutes or until golden on top. Remove, cut into 8 slices and serve.
Recipe by Living a Life in Colour at http://www.livingalifeincolour.com/recipes/pitta-di-patate-pizza-di-patate-potato-casserole-with-tomato-capers-olives-and-anchovy-puglia/