Coccoi prena
Potato torta
ingredients
Serves 4
For the pasta ‘de su moddizzosu’
150g of flour
150g of semolina
1 potato
20g of fresh yeast
Salt
For the filling
4 medium sized potatoes
150g Viscidu (or Feta cheese)
80g of Pecorino stagionato (aged pecorino cheese)
1 onion
Fresh mint
Salt
Extra virgin olive oil
method
Before you begin boil all of the potatoes and peel whilst hot.
To make the pasta mash one potato in a bowl and add the flour, the semolina
a pinch of salt and the yeast diluted in a little bit of tepid water.
Mix the ingredients together in the bowl and slowly add enough lukewarm
water to make a consistent workable pasta. Remove the pasta from the bowl
and kneed for about 5 minutes on a well floured work surface. Cover the
pasta with a humid tea towel and place somewhere warm to rise for at least
an hour.
While the pasta is rising you can make the filling for the torta. Mash
the rest of the potatoes in a large bowl. Finely chop the onion and fry
in a pan with a little olive oil, when they begin to colour add them to
the bowl of mashed potatoes along with some finely chopped mint, your
grated cheeses and a pinch of salt.
When the pasta has risen roll it out on a well floured surface and place
in a an oven tin of 24cm in diameter and between 3-4cm deep. You should
be left with about 12-13cm of overlapping pasta that will become the top
of the torta. Fill the pastry with the cheese and potato mix and then
fold over the edges of the pastry to form a pie leaving a hole in the
centre of about 10cm. Use any left over pastry to decorate the rim of
the hole. Drizzle the torta with some olive oil and bake in a pre heated
oven at 200°C for half an hour.
Allow to cool and serve either warm or cold.