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Potato, Cheese and Anchovy Torta

Makes a large pie

900g floury potatoes (Agria is ideal)
3 Tbsp extra virgin olive oil  (EVO)
4 cloves garlic, finely chopped
2 onions, thinly sliced
4 Tbsp Italian parsley, chopped
10 sage leaves, thinly sliced
500g Sabato puff pastry
1 free-range egg, beaten
½ cup Salvagno pitted olives in oil
2 cups cheese, grated
12 Ortiz anchovies in oil , drained

Heat the oven to 200˚C.

Peel the potatoes and cut into 4cm chunks. Boil until tender in salted water. Drain and then cool. Crush lightly but do not mash.

Put the oil into a frying pan over a moderate heat and add the garlic, onions, parsley and sage. Fry gently for 15 minutes or until the onion is soft and browned. Remove from the heat and cool.

Cut pastry block in half. Roll both pieces out until they are big enough to cut to a 30cm diameter disc from. Put one disc onto a large baking tray. Brush a 2cm thick edge of beaten egg all around the edge of the disc. Spread the potato evenly inside the egg border. Sprinkle the onion mixture evenly on top. Sprinkle the olives and cheese evenly over the onion mixture. Evenly space the anchovy fillets on top. Cover with the other disc of pastry so you have a dome shaped pie. Crimp or twist the edges together. Brush the top with beaten egg and cut four 4cm slits in the top of the pastry to let the steam out.

Place in the oven for 30 minutes or until well cooked. Serve in wedges with steamed green vegetables or a crisp green salad.

Sabato


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