Sometimes I think the man upstairs, the man with a plan, our Holy Father, God, whatever you would like to call him, has a very funny sense of humour. If you had ever said that a glutton like myself who wakes everyday if only to eat and cook, would become part of the gluten free / detox movement, I would have said you were insane.
Pitta di patate / Pizza di patate (potato casserole with tomato, capers, olives and anchovy)
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. For illustrated step-by-step instructions, click here.
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)
Black pepper, freshly ground
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 (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. Knead a bit to form a dough and set aside, covered.
Preheat the oven to 200 C.
In a small sauce pot over medium heat, add 15 mls olive oil and fry the onion gently, making sure not to allow it to colour, about 5 minutes. When the onion is soft then add the tomatoes and 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.
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. Break off half of the potato dough and spread it evenly along the bottom of the dish. 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. Spread the remaining half of the potato dough evenly over top of the mixture. 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.
Bake in the oven for 20 to 25 minutes or until golden on top. Remove, cut into 8 slices and serve.
If you know anyone with food intolerances or dietary restriction, please be sure to share this recipe with them.