giovedì 26 aprile 2012

artichoke, potatoes and zucchini flowers pie by Alastair Hendy

I've taken this recipe by Alastair Hendy here and changed only little things, adding more vegetables to his really perfect pie. In red my changes.  

Ingredients for a pan in 20 cm diameter:
  • 60 g butter plus extra for gresing
  • 1,8 kg potatoes, finly sliced
  • 3 artichokes
  • 6 courgette flowers
  • 50 g thinly sliced bacon
  • 2 onions (I didn't used) 
  • 120 g grated cheese (I used Parmesan Cheese)
  • 4-5 fresh sage
  • grated pepper
  • salt

Preheat oven to 200°
1. You have to slice onions and fry with butter till they become translucent. I skipped this step.
2. Reduce artichokes in thin slices and cook in simmering salted water for about 5 minutes. Drain  and transfer them into a bowl with cold water and iced cubes (so they will keep their brighty color).  
3. Grease the tin and press an overlapping layer of potato slices around the sides and on the base. Spread the cheese and the onion (if chosen), then the atichokes spread the grated Parmigiano and season with salt sea and pepper. Put the sage leaves and the bacon in the center and continue alternating potato and cheese, bacon, sage, zucchini flowers and artichoches until you reach the top of the tin. Ultimate with a layer of potatoes, brush with butter and cover with a foil. Bake for 1 1/2 hours then remove the foil and bake for 30 minutes or until potatoes crisp.

Remove from oven and let cool a little. Serve in generous slices.

zucchini flowers bacon potatoes parmesan

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