Pettole

Pettole finished dish

Pettole finished dish

puglia crestFrom Puglia. Pettole are sweet or savoury doughnuts. In the region of Campania , and I believe the US, they are known as zeppole. Here in Puglia, zeppole refers to a cake traditionally eaten on St Joseph’s day. They are called pettole here in Puglia and some regions of Basilicata. They are traditionally eaten on St Martin’s day in Lecce (Nov 11), St Cecilia’s day in Taranto (Nov 22),  Around the immaculate conception on the 7th and 8th of December in Brindisi, and Christmas Eve in Foggia. They are generally eaten during the Christmas period throughout the region. They can be prepared in two ways, sweet or savoury. The savoury version can be plain, or contain other ingredients, such as olives, cooked cauliflower, salt cod , sundried tomatoes and anchovies. The sweet versions are dredged in sugar and/or dipped in vincotto a sweet, concentrated grape juice produced in Puglia. Honey or jam are also common if you can’t find vincotto.

  • 375 ml warm water
  • 500 g oo flour
  • Half a block of fresh yeast or 3½ g dried
  • 2 tsp of salt
  • Oil for deep frying
  • For the savoury version:- 10 olives, stoned and sliced into rings. Use black or green or a mixture of both.
  • For the sweet version:- Granulated sugar, vincotto or honey.
Pettole ingredient

Pettole ingredient

Dissolve the yeast in the water. Mix together the water and flour. Add the salt at the end of mixing. You should have a very wet dough. If you are making the savoury version, stir in the olives.

Pettole mixed dough

Pettole mixed dough

Cover with cling film and leave in a warm place to rise for about 2 hours.

Pettole ready to cook

Pettole ready to cook

Wet your hands and scoop up about a tablespoon of dough and deep fry until it is lightly brown. You will need to turn them halfway through cooking. Drain on kitchen paper.

Pettole frying

Pettole frying

If you are making the sweet version, dredge each pettole in sugar and serve with a dish of vincotto or honey to dip them in.

Pettole sweet version

Pettole sweet version

Swiss chard frittata

Swiss chard frittata finished dish

Swiss chard frittata finished dish

Frittata di bietole. This is one of the myriad of  recipes for frittate or Italian style omelettes. If you can’t find swiss chard, fresh spinach would be a good substitute.

Swiss chard frittata ingredients

Swiss chard frittata ingredients

  • 6 eggs
  • 1 kg of swiss chard, only the green leaves, use the stalks for something else.
  • 1 clove  of garlic
  • 1 small onion
  • A handful of fresh marjoram leaves or about a teaspoon of dried (optional)
  • 100g of grated parmesan
  • Salt and pepper
Swiss chard frittata prepared

Swiss chard frittata prepared

Fry the whole clove of garlic and the finely chopped onion gently in a little olive oil. After a few minutes, when the clove is lightly brown, remove it and discard. Add the chard and marjoram if used. Season with salt and pepper. Cook gently for a few minutes until the chard is completely wilted. You don’t have to add any water, the water left clinging to the leaves after washing should be enough.

Swiss chard frittata wilting chard

Swiss chard frittata wilting chard

Allow to cool and squeeze out as much water as possible. Mix together the lightly beaten eggs, the chard and the cheese.

Swiss chard frittata ready to cook

Swiss chard frittata ready to cook

Heat a large frying pan to a medium. Add a couple of table spoons of oil an add the egg mixture. Fry until the top has started to set.

Swiss chard frittata ready to turn

Swiss chard frittata ready to turn

Flip the frittata by placing a large plate on top. Turn out onto the plate and then slide back into the pan. Finish off for a couple of minutes. Can be eaten hot or cold.

Swiss chard frittata finished dish

Swiss chard frittata finished dish

Neapolitan mixed fritters

Mixed fritters finished dish

Mixed fritters finished dish

Napoli crestPasta cresciuta. From Naples. My local pizzaria here in Bari is Neapolitan and cooks what the locals regard as “thick” pizzas. The Barese go there when they want some foreign food :-) They also cook a few specialities from Naples, such as arancini and this dish. Pasta cresciuta means “grown dough”, because the batter contains yeast. You can cook them without a filling, or with some of the more  traditional ones such as courgette flowers or anchovies. Alternatively experiment with what you have to hand. The batter will make about 60-80 pieces.

Mixed fritters ingredients

Mixed fritters ingredients

  • Sun-dried tomato halves, soaked to soften
  • Courgette (Zucchini) flowers picked over to make sure they don’t contain any insects etc.
  • Large sage leaves
  • Anchovy fillets
  • Oil for deep frying (traditionally olive oil, but sunflower oil is acceptable)

For the batter

  • 1 cube of fresh yeast
  • 320ml lukewarm water
  • 300g oo flour
  • A pinch of salt

First make the batter. Dissolve the yeast in the water. Sift the flour into a bowl and add the salt. Make a well in the centre and add the yeast mixture. Beat it with a whisk until smooth. Cover and leave in a warm place for 1 – 2 hours to rise. It should about double in size.

Mixed fritters batter

Mixed fritters batter

Heat a pan full of oil to a medium heat, about 180°c. If the oil is too hot the fritters will be raw on the inside and burnt on the the outside. If the temperature is too low they will be soggy. A litte experimentation may be needed to get it right.

Mixed fritters cooking

Mixed fritters cooking

To make plain fritters, drop tablespoons of the batter into the hot oil. Cook until they are lightly browned, turning once. You are aiming to keep a reasonably soft texture. Think savory doughnuts. Drain on kitchen paper. Dip the various fillings into the batter and continue as before.

They are best eaten hot, but may also be eaten cold.

Potato pizza with ham and spinach

Potato pizza finished dish

Potato pizza finished dish

Bari crestPizza di patate e prosciutto. From Bari. This is a more complicated version of the traditional potato “pizza”.  They call it a pizza here, but that name is quite confusing as it does not contain any bread or flour. To confuse matters further it is also known as Torta di patate or Gateau di patate in various regions. It is basically a potato pie filled with ham and spinach. The ham can easily be left out to make it vegetarian (if you are careful about what cheese you use of course). It can be eaten warm or cold and will keep in the fridge for 3 or 4 days. It also freezes well. Serves about 8 as a main course.

Potato pizza ingredients

Potato pizza ingredients

  • 1.2 kg floury potatoes.
  • 250g scamorza, provola or mozzarella, grated or thinly sliced.
  • 500g fresh spinach
  • 150g cooked ham
  • 2 egg yolks
  • 70g grated parmesan
  • Dry bread crumbs
  • Butter
  • Olive oil
  • 1 clove of garlic
  • Nutmeg 

Cook the potatoes in their skins in lightly salted water. Drain and peel when cool enough to handle.

Potato pizza cooking potatoes

Potato pizza cooking potatoes

Mash the potatoes and mix with the egg yolks and parmesan.

Potato pizza mixed with cheese

Potato pizza mixed with cheese

Fry the whole garlic clove for a few minutes in a little olive oil. Remove and add the spinach. There should be enough water clinging to the leaves after washing. Add a little salt and couple of grates of nutmeg. Cook over a medium heat until the spinach has completely wilted. Leave to cool and squeeze out as much water as possible.

Potato pizza cooking spinach

Potato pizza cooking spinach

Grease a 24cm cake tin and dust with bread crumbs. Use 2/3 of the potato to make the base of the pizza. Build up the sides a little to contain the filling. Add the spinach.

Potato pizza with spinach

Potato pizza with spinach

Add the ham

Potato pizza with ham

Potato pizza with ham

Cover with the cheese

Potato pizza with cheese

Potato pizza with cheese

Close the pizza with the remaining 1/3 of the potato. Cover the top with bread crumbs and dot liberally with knobs of butter.

Potato pizza ready for the oven

Potato pizza ready for the oven

Bake in an oven preheated to 200°c for 50 minutes.

Spaghetti with green beans

Spaghetti with green beans finished dish

Spaghetti with green beans finished dish

puglia crest

From Puglia. This is another very simple recipe that I cook a lot when green beans are in season. The pictures have been sitting on my computer for a while, so they are no longer in season, but should be fairly easy to get. The recipe uses ricotta marzottica or dura, which is hard to get outside Italy. The best substitute is grana or parmesan. Don’t use regular ricotta, it’s a different thing completely. The beans are cooked for quite a long time and you might consider them to be overcooked, but it works well with the pasta. If you prefer, you could add the beans along with the spaghetti.Serves 4.

Spaghetti with green beans ingredients

Spaghetti with green beans ingredients

  1. Top and tail the beans
  2. Boil the beans in plenty of boiling water for 10 minutes.
  3. Add the spaghetti to the water and continue cooking until the pasta is al dente.
  4. Drain the beans and pasta and mix with the warmed tomato sauce.
  5. Serve topped with ricotta marzotica or grana.

Chocolate salami

Versions of this dish are popping up all over the place at the moment. I don’t know the exact origin, but it is definitely not traditional. I had some a while back in a local restaurant and was under orders from Mariella to cook it at home :-) She even provided the hazelnuts from a tree in her garden. I prefer to leave the biscuits in quite large pieces. It would look more like salami if the pieces were smaller, but I like the texture like this. This would keep very well in the freezer. I don’t know how many this serves, but it is quite heavy, so lots.
Chocolate salami finished dish

Chocolate salami finished dish

  • 300 g plain biscuits
  • 150 g unsalted butter
  • 200 g plain chocolate
  • 100 g hazelnuts
  • 2 tablespoons of brandy or rum
  • 2 eggs
  • 100 g sugar
Chocolate salami ingredients

Chocolate salami ingredients

Break the biscuits into small pieces. I used a type called Saiwa Oro which are readily available here, but you can see from the picture what type to aim for.

Chocolate salami biscuits

Chocolate salami biscuits

Lightly roast the hazelnuts and rub them together to try and remove as much of the skin as possible. Put them in a plastic bag and crush them with a rolling pin.

Chocolate salami hazlenuts

Chocolate salami hazlenuts

Make sure the butter is at room temperature and whisk it lightly by hand. Add the eggs and whisk it some more. Melt the chocolate in a bain marie. When the chocolate is smooth, add it to the butter and egg mixture. Make sure it is not too hot or the eggs will curdle. Add the brandy or rum. If you want to make an alcohol free version, use rum essence. Add the hazelnuts and mix well. Add the biscuits and mix again. When the biscuits are well covered by the chocolate, turn the mixture out onto a large square of greaseproof paper. Form it into a rough salami shape.

Chocolate salami mix on greaseproof paper

Chocolate salami mix on greaseproof paper

Bring the greaseproof paper up at the sides to make a sausage shape. Twist the paper together at the ends so you get a compact salami shape.

Chocolate salami ready for the fridge

Chocolate salami ready for the fridge

Cover the roll in aluminium foil and put in the fridge for at least 3 hours.

Chocolate salami with icing sugar

Chocolate salami with icing sugar

Unwrap and slice the roll reasonably thinly to serve. Lightly dust the plate with icing sugar if you like.


Orecchiette with cime di rape

Orecchiette con cime di rape. This probably the most well known dish from Bari. Cime di rape are known as turnip tops in British English. It’s funny, but I’ve never seen turnips in Italy. It must be a real problem for the ex-pat Scots on Burns’ night. They are known as rapini or broccoli rabe in American English. In fact if you can’t find cime di rape you can use broccoli. The results won’t be the same, but it will be in the same ball park. I have seen recipes that also use cherry tomatoes which are added to the oil after the anchovies have dissolved. You can cook the cime di rape along with the pasta or, as I prefer, cook the cime di rape and then cook the pasta in the same water. Some recipes also don’t use chillies and/or anchovies so the dish can easily be made vegetarian. Serves 4

Orecchiette con cime di rape finished dish

Orecchiette con cime di rape finished dish

  • 400 g orecchiette
  • 800 g cime di rape
  • 4 anchovy fillets
  • 1 tablespoon or more olive oil
  • 1 large clove of garlic
  • 1 dried chilli (optional)
Orecchiette con cime di rape ingredients

Orecchiette con cime di rape ingredients

Wash the cime di rape well. I prefer to discard the larger stalks, but some people leave them in.

Washed cime di rape

Washed cime di rape

Boil the rape in plenty of salted water until it is cooked to your liking. I find 3 or 4 minutes is enough. Drain them saving the water.

Cooked cime di rape

Cooked cime di rape

Cook the orecchiette  until they are al dente in the water you used to cook the cima di rape. Meanwhile fry the anchovies, whole garlic clove and chilli in the olive oil. Stir until the anchovies dissolve. Cook for a few minutes over a medium heat.

Frying the anchovies and chilli

Frying the anchovies and chilli

Remove the garlic clove and add the cime di rape. Mix well. Finally add the oriecchette and serve.

Panzerotti

Panzerotti. From Bari. These are one of the most famous and popular dishes from Bari. They are deep fried pockets of dough stuffed with a variety of fillings. Two of the most common are mozzarella, cherry tomatoes and oregano and ricotta forte (also called skuanda), cherry tomatoes, onion and anchovies. Ricotta forte is a bit of a “Marmite” ingredient. By that I mean it is very strongly flavoured and you either love it or hate it.  I am in the first camp, lovely stuff. Rather than cherry tomatoes, “appesi” are more traditional. These are small tomatoes which are picked when still not completely ripe and hung up for later consumption. As these are hard to find, you can use any type. I went to a party here and a lady was employed just to make panzerotti all evening. The last round was filled with Nutella! The size of the panzerotti varies, but I made 12 with this recipe.

Panzerotti ingredients

Panzerotti ingredients

For the pastry

  • 500 g 00 flour
  • 100 ml tepid milk
  • 1 cube of fresh yeast
  • 2 tablespoons of olive oil
  • 10 g salt

Dissolve the yeast in the milk. Add the milk to the flour, oil and salt along with enough tepid water to make a smooth dough.

Oil the dough, cover with a tea towel and leave to rise for up to 2 hours.

Separate the dough into 12 portions and roll into small balls. Cover with a tea towel and leave to rise for a further half an hour.

Panzerotti balls of dough

Panzerotti balls of dough

Take one ball of dough and roll it into a large disc. Place a large tablespoon of filling in the middle of each one. Fold the dough over to form a half moon shape. Press down well and try to exclude as much air as possible. Either fold over and crimp the edges or cut off the excess pastry with a pasty wheel and seal the edges with a fork.

Panzerotti ready to cook

Panzerotti ready to cook

Deep fry the panzerotti until they are lightly golden. Some people use extra virgin olive oil and some people use regular vegetable oil. You can also bake them in an oven at 200 °C for 15 minutes, but the result is quite different.

Panzerotti finished dish

Panzerotti finished dish

Fillings

  • 200 g mozzarella
  • 300 g cherry tomatoes
  • Oregano
  • Chop and drain the tomatoes. Cube the mozzarella.  Mix together with a generous amount of mozzarella.
  • 50 g ricotta forte
  • 100 g cherry tomatoes
  • 50 g onions
  • An anchovy
  • Salt and pepper.
  • Fry the onion in some oil, bone and chop anchovy. Spread each disc of dough with ricotta forte. Add a piece of tomato, some onion and a piece of anchovy. Salt and pepper to taste.
  • 100 g ricotta forte
  • 20 g grated pecorino romano
  • 2 cherry tomatoes for each panzerotto
  • 1 egg yolk (optional)
  • Mix together the ricotta forte and the pecorino. Some people like to add an egg yolk to the mixture. Place a tablespoon of the filling and 2 chopped tomatoes in each panzerotto.
  • Radicchio and gorgonzola.
  • Fried minced pork mixed with parmsan and mozzarella. This is traditional on shrove Tuesday.

And of course the very untraditional but popular with children young and old:-

  • Nutella :-)
Peppina at the party

Peppina at the party

Onion pizza

Pizza di cipolle. From Bari. This is another “pizza” that is in fact a pie or calzone. This can be made with “long onions” which I have never seen outside Italy, but this recipe uses white onions which are easy to find. Indeed if you can’t find then I’m sure you would get good results with other types of onion. There are versions without the olives and/or anchovies so feel free to leave them out if you prefer. The dough is made without yeast so it is very quick. Serves 6 to 8.

Onion pizza ingredients

Onion pizza ingredients

For the dough

  • 500 g 00 flour
  • 60 ml olive oil
  • 200 ml white wine or water
  • salt

For the filling.

  • 1 kg white onions, chopped
  • 5-6 tomatoes, chopped
  • 50 g stoned olives
  • 8 anchovy fillets
  • 50 g parmesan, grated
  • Olive oil
  • Salt

Lightly seson and fry the onions in a little oil until they are soft. Add the tomatoes, olives and anchovies and cook for a further few minutes. Remove from the heat and stir in the Parmesan.

Mix together the ingredients for the dough with enough water or wine to make it smooth. Leave to rest for about half an hour.

Grease a pizza tin  with olive oil and dust with a little flour.

Onion pizza ready to be filled

Onion pizza ready to be filled

Roll out half of the dough so it fits the tin.

Onion pizza with filling

Onion pizza with filling

Fill the tin with the onion mix.

Onion pizza ready to cook

Onion pizza ready to cook

Roll out the other half to make the top of the pie. Place on top and trim the edges. Cover the top with a little olive oil and pierce with a fork to allow the steam to escape.

Bake at 200 °C for 30 minutes.

Onion pizza finished dish

Onion pizza finished dish

Aubergine parmigiana

Parmigiana di melanzane. From Puglia. This is a really common dish here. It takes a bit of time to prepare, so it tends to be a celebration dish. It’s worth the effort though. Lots of people, even Jamie Oliver, assume it’s a northern dish because of it’s name. It is in fact named after the cheese not the city and is a southern dish.He also says to grill the aubergines rather than fry them. I’ve tried it this way and although the dish is undoubtedly less calorific,  I think the taste suffers considerably.  The dish is claimed by Puglia, Campania and Sicily and possibly other regions as their own.  I’ve seen similar recipes from the states called “eggplant lasagne” even though it contains no béchamel sauce or … erm … lasagne. Even though it’s a vegetarian dish it’s quite heavy so I wouldn’t recommend eating it too often. Serves at least 6 as a main course, many more as part of an antipasto.

Aubergine parmigiana

Aubergine parmigiana

  • 1.5 kg aubergines
  • 700 g tomato pulp or passata
  • 3 eggs
  • 100 g grated parmesan
  • 400 g mozzarella cut into small cubes
  • Flour
  • Basil, about 10 leaves torn into pieces
  • 1 clove of garlic, whole
  • Olive oil
  1. Wash and dry the aubergines. Slice into 5 mm rounds. Dust with flour. Dip in the eggs and fry for a minutes in olive oil. Drain on kitchen paper.
  2. Fry the clove of garlic in 4 table spoons of olive oil until it is brown. Add the tomatoes and cook for a further 20 minutes. Remove from the heat and add the garlic.
  3. Cover the bottom of an oven proof dish with tomato sauce. Add a layer aubergines. Add a layer of mozzarella and then parmesan. Repeat until all the aubergine is used up. Finish with a layer of aubergines covered with tomato sauce and parmesan.
  4. Bake for 1 hour at 200°c. If the top starts to get too brown, cover it with aluminium foil.
Aubergine parmigiana finished dish

Aubergine parmigiana finished dish

Pasta with ricotta

Pasta e ricotta. This is a very simple dish, but delicious all the same. The quality of the ricotta is very important. You can of course make this dish with ordinary supermarket ricotta and the results will be perfectly acceptable, but it will be much better with the fresh version. If you can find sheep’s milk ricotta, even better. This being Bari, I made it with it with orecchiette, but it goes with just about any type of pasta. There are lots of things you can add that change the character of the dish drastically. Serves 6.

pasta with ricotta ingredients

pasta with ricotta ingredients

  • 500 g pasta (any type)
  • 500 g ricotta – the best you can find, preferably sheep’s milk.
  • Optional ingredients:-
  • Add parmesan for a stronger cheese taste.
  • Add paprika to make the dish a little bit spicy.
  • Add fresh basil and mint for an aromatic version.
  • There is even a sweet version which includes a good pinch of cinnamon and a tablespoon of sugar
  1. Cook the pasta until it is al dente.
  2. Add a little of the pasta cooking water to the ricotta and beat well until it is smooth.
  3. Dress the pasta with the ricotta and serve immediately.
pasta with ricotta finished dish

pasta with ricotta finished dish

Gnocchi

Potato Gnocchi don’t come from one particular region in Italy, but they are more of a northern thing.  A sort of pasta for potato lovers. They are fairly easy, although time consuming to make. You can however freeze the gnocchi. Cook from frozen for 6-7 minutes. Some people like to make ridges using a fork, grater or a special tool. I don’t bother as this takes ages and I don’t think it adds much to the dish.

Gnocchi ingredients

Gnocchi ingredients

  • 1 kg potatoes
  • 1 egg
  • 300 g 00 flour
  • salt and pepper
  • olive oil
  1. Put the unpeeled potatoes into cold, salted water and bring to the boil. Cook for about 20 minutes until tender.
  2. Peel using a kitchen towel to protect your hands from the hot potatoes.
  3. Mash the potatoes preferably using a potato ricer or vegetable mill.
  4. Add the egg and mix quickly to avoid it cooking from the residual heat in the potato.
  5. Add the flour and knead until you get a smooth dough. This shouldn’t take too long.
  6. Break off a fist sized piece of dough and roll out a sausage about 3cm wide. Cut into 2cm pieces.
  7. To cook, tip the gnocchi into boiling salted water. They are ready when they have all floated to the surface.
  8. Drain the gnocchi and toss with a little olive oil to stop them sticking together.

Serve the gnocchi with a simple tomato sauce or maybe plain with a little parmesan.

Gnocchi finished dish

Gnocchi finished dish

Bari style focaccia

Focaccia alla barese ingredients

Focaccia alla barese ingredients

Focaccia alla barese. I have never really had much success with bread in my cooking career, so I decided to give it one more go. It actually came out really well. The main differences between Bari focaccia and regular focaccia is the use of coarse hard flour (semola rimacinata di grano duro) and the inclusion of potatoes in the dough. There is also no olive oil included within the dough, only in the tin and poured over the top. I just caught it before it burnt, so it looks a little dark. See the recipe for some advice on how to avoid this.

  • 500g coarse hard flour (semola rimacinata di grano duro) Use strong white bread flour if you can’t get it.
  • Cherry tomatoes
  • 150g mashed potatoes
  • 1 cube of fresh yeast (or 1 sachet of dried)
  • Olive oil
  • 1 tsp of sugar
  • 1 tsp of fine table salt
  • Rock salt
  1. Disolve the yeast in 300ml of tepid water to which the teaspoon of sugar has been added.
  2. Make a fairly wet dough from the flour, mashed potatoes, table salt and yeast and water mix.
  3. Knead the dough well for at least 10 minutes. You should get a smooth, elastic dough after a while.
  4. Leave the dough to rise until it has doubled in size – 1 to 2 hours.
  5. This recipe is for a rectangular baking tray 30cm by 40cm. Grease the tray well with olive oil. Knock the dough back and pull it by hand to fit the tray.
  6. Push halved cherry tomatoes into the focaccia at regular interval. Sprinkle with a little rock salt and drizzle with plenty of olive oil.
  7. Allow to rise again – 1/2 to 1 hour.
  8. Bake in an oven preheated to 250°c for 15 to 25 minutes. The focaccia is ready when the underside is brown. If the top starts to become too brown before it is cooked, cover the top with foil and continue cooking.
Variations. A lot of people also sprinkle dried oregano over the focaccia after the tomatoes have been added. You can use pitted olives as well as, or instead of, the tomatoes.
Focaccia alla barese finished dish

Focaccia alla barese finished dish

Spaghetti with olives

Spaghetti con le olive. This is a good store cupboard standby. Try to use the best olives you can find though as they make a big difference to this dish. Serves 4

Spaghetti with olives ingredients

Spaghetti with olives ingredients

  • 400g passata
  • 1 tablespoon of capers
  • 100g olives in brine, chopped, stones removed
  • 1 onion, chopped
  • Oregano
  • Olive oil
  • 320g spaghetti
  1. Fry the onion in some olive oil.
  2. Add the passata, the olives and the capers. Season with salt and pepper and add a good pinch of oregano.
  3. Cook over a low heat for half an hour.
  4. Mix with the cooked pasta and serve.
Spaghetti with olives finished dish

Spaghetti with olives finished dish

Potato Pizza

Pizza di Patate. From Bari.This is another recipe from Nonna Stella. Calling it a pizza is a bit misleading as no bread or flour is involved. It is basically mashed potato baked with a cheese filling. Serves about 6 as a side dish.

Potato pizza ingredients

Potato pizza ingredients

• 800 g  potatoes
• 150 g scamorza or mozzarella
• 2 eggs
• About 50 g Grana padano or Parmesan
• Butter
• Dry breadcrumbs

  1. Boil and mash the potatoes. I prefer to boil them whole and unpeeled, allow them to cool for a few minutes and then peel.
  2. Add the eggs and Grana to the potatoes and mix well.
  3. Well grease a pizza tin or spring form cake tin with butter. Dust the tin with breadcrumbs.
  4. Spread half of the potato mix over the base. Cover with the grated scamorza or mozzarella. Finally add the rest of the potato to form a layer over the cheese.
  5. Sprinke the top of the pizza with some more dry breadcrumbs and dot with small knobs of butter.
  6. Bake at 200°C for about 30 minutes. The pizza is ready when the top is nicely brown. Allow to cool for a few minutes before removing from the tin.
  7. Can be eaten hot, warm or even cold.
Potato pizza finished dish

Potato pizza finished dish