In Italy, Easter holiday usually arrive on warm, sunny days and picnics.
During that time of the year, savory pies are a common dish, especially served or filled with hardboiled eggs.
Potato pie: what you’re looking for your Easter menu
To change this savory pie in a perfect Italian Easter Pie recipe, garnish with boiled eggs cut in half.
Monica, buona cucina
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Food Tips
© If you prefer, make it the day advance.
© Colore: per renderlo più intenso, ho usato dello zafferano. Se vuoi un’alternativa, prova con curry o curcuma. Non dimenticare però che oltre a colorare, danno anche sapore.
© Quale salamino scegliere: quello che piace a te. Va bene anche la salsiccia passita.
Savory Potato and Salami Pie
Ingredients
6 serves
round mold, 24cm
500 g boiled potatoes
3 eggs plus 2 hardboiled eggs
100 g salami
100 g fresh Parmigiano Reggiano, grated
0,1 g saffron
fine sea salt to taste
butter, to taste
Directions
Purée peeled potatoes in a food mill set on smallest setting over a large bowl.
Add 3 eggs, grated Parmigiano, turmeric, and sea salt. Mix well.
Divide the dough in 2 identical parts.
Cut salami into little cubes and set aside.
Butter the mold and make a layer of potatoes on the bottom.
Cover with one half of salami cubes.
End with a layer of potatoes. Sprinkle with chopped pistachios
Before baking, using your fingers or a spoon to make four little wells on top where boiled eggs will be placed after cooking.
Bake in preheated oven (180C degrees) for about 45 minutes.
Leave at room temperature. Cut boiled eggs in half and garnish.
