Imagine a dish that combines the creamy richness of stracchino cheese, the earthy warmth of perfectly sliced potatoes, and a golden, crispy crust that melts in your mouth. The Torta di Stracchino e Patate is not just a recipe; it's a journey through the rustic kitchens of Italy, where simple ingredients transform into a culinary masterpiece that will have your family and friends begging for seconds. Get ready to unlock the secrets of this irresistible Italian comfort food that's easier to make than you might think!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 pie crust
- 2 cups stracchino cheese
- 2 large potatoes, thinly sliced
- 1 onion, thinly sliced
- 2 eggs
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch round baking dish by lightly greasing it with olive oil or butter.
- Wash and peel the potatoes. Using a sharp knife or mandoline, slice the potatoes very thinly (about 1/8 inch thick). Do the same with the onion, creating thin, uniform slices.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. This will serve as the custard base for the torta.
- Carefully line the prepared baking dish with the pie crust, ensuring it covers the bottom and sides evenly. Trim any excess dough hanging over the edges.
- Begin layering the ingredients: start with a layer of thinly sliced potatoes, followed by a layer of sliced onions, and then crumble the stracchino cheese over the top.
- Repeat the layering process, creating alternating layers of potatoes, onions, and stracchino cheese until all ingredients are used. The top layer should be potatoes.
- Slowly pour the egg and milk mixture over the layers, ensuring it seeps between the potatoes and cheese. Gently press down with a spatula to help the custard distribute evenly.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Remove from the oven and let the torta rest for 10-15 minutes. This allows the custard to set and makes it easier to slice and serve.
- Cut into wedges and serve warm as a main course or appetizer. Can be accompanied by a light salad or fresh bread.
Tips
- Slice Consistency is Key: Use a mandoline or a very sharp knife to ensure your potato and onion slices are uniformly thin. This guarantees even cooking and a beautiful layered appearance.
- Cheese Selection Matters: While stracchino is traditional, you can substitute with a mild, creamy cheese like mascarpone or a soft goat cheese if needed.
- Prevent a Soggy Crust: Briefly pre-bake your pie crust for 5-10 minutes before adding the filling to create a barrier that keeps the bottom crisp.
- Let it Rest: Allowing the torta to rest after baking is crucial. This helps the custard set and makes slicing much easier.
- Enhance the Flavor: Consider adding fresh herbs like thyme or rosemary between layers for an extra aromatic touch.
- Serving Suggestions: This torta is versatile – serve it hot as a main course, warm as an appetizer, or even at room temperature for a picnic or potluck.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 110mg
