Pizza Di Patate Food

PIZZA DI PATATE

Steps:

• For the crust:.
• Boil potato until tender; drain and transfer to a large bowl.
• While potato is still warm, use a fork to mash together with flour and 1 teaspoon salt.
• Dissolve yeast in warm water; stir together with potato mixture to combine.
• Turn out dough onto a work surface and knead for 20 minutes.
• Place in a greased bowl, cover with greased plastic wrap, and let rest in a warm place for 1 hour.
• For the pesto:.
• Meanwhile, make a quick pesto: in a blender or food processor, puree basil, 1/3 cup pine nuts, 1/3 cup oil and 1 teaspoon salt until smooth.
• Position rack in the center of oven and heat to 450 degrees.
• For the toppings:.
• Season onions with salt.
• Toss zucchini with remaining oil.
• Grease a baking sheet and spread dough into a 16 by 10 inch rectangle.
• Spread onions over the dough and drizzle with half the pesto; bake for 10 minutes.
• Remove from oven, top with zucchini and remaining pesto.
• Bake until golden, 5 to 7 minutes more,sprinkling remaining pine nuts during the last 2 minutes of baking.

GATEAU DI PATATE

Steps:

• Preheat the oven to 375 degrees F. Butter the inside of a 9-inch spring form pan with 1 teaspoon of the butter. Sprinkle in 2 tablespoons of the breadcrumbs and rotate the pan to coat the bottom and the sides completely. Set aside.
• Put the potatoes and garlic in a large saucepan and cover with cold water. Season the water well with salt and 2 tablespoons butter and bring to a boil over high heat. Simmer until cooked through and easily pierced with the tip of knife, about 15 minutes. Drain well.
• In a small saucepan over medium heat, melt the remaining stick of butter. In a large bowl combine the melted butter, sour cream, 1 cup Parmigiano Reggiano and 3/4 teaspoon salt. Mix well with a rubber spatula.
• Using a ricer, rice the cooked potatoes over the sour cream mixture. Use the rubber spatula to combine well. Add the beaten eggs and stir to combine. Scoop half of the mixture into the prepared pan. Sprinkle the finocchiona evenly over potato mixture and top with the provolone. Scoop the remaining potato mixture on top and spread evenly. Sprinkle with the remaining 2 tablespoons bread crumbs, 1/2 cup Parmigiano Reggiano and top with the remaining 5 teaspoons of butter. Bake until hot all the way through and golden brown on top, about 45 minutes. Allow the gateau to rest for 15 minutes before unmolding and serving.