Mediterranean Diet Recipe: Pasta De Patate

In the Ligurian entroterra or back-country above Sanremo and Ventimiglia, savory tortas (tortes) used to be eaten more often than pasta. This particular one even borrows the word pasta -- though in this case it doesn't mean noodles at all, but a pastry. This recipe was given to me by Sandro Oddo, director of the tiny folklore museum in Triora, and a student of local customs and gastronomy.

Ingredients Required:
6 medium-sized baking potatoes
1 1/2 cups flour
Extra-virgin olive oil
1 egg
1/2 cup plus 1 tablespoon grated Parmigiano-Reggiano cheese, freshly grated
2 tablespoons ricotta
3/4 cup milk
1/2 cup butter
Freshly ground pepper
3 full sheets filo, cut in half

Procedure:
• Bring large pot of lightly salted water to boil. Add potatoes, unpeeled, and cook until done, 10 to 30 minutes, depending on size.

• When potatoes are cooked, remove from water, cool slightly, peel and put through ricer or crush potatoes with masher or fork.

• Add egg, 1/2 cup Parmigiano, ricotta, milk, 2 tablespoons butter and salt and pepper to taste. Mix until blended.

• Melt remaining 2 tablespoons butter. Lightly grease 11x17-inch baking dish. Lay 1 filo sheet half in bottom and lightly brush with melted butter. repeat with 2 more sheet halves.

• Add potato mixture and smooth surface. Top with 1 filo sheet half and brush with melted butter. repeat with remaining 2 sheet halves. Tuck in edges. Score top with knife in diagonal pattern. Sprinkle with remaining 1 tablespoon Parmesan. Bake at 450 degrees until browned, about 30 minutes.

• Makes 16 appetizer or 12 side dish servings.

Each serving contains about:
116 calories;
48 mg sodium;
34 mg cholesterol;
6 grams fat;
11 grams carbohydrates;
5 grams protein;
0.16 gram fiber.

Copyright 2008, All Rights Reserved