Married Potatoes, in Italian “Patate Maritate”, a tasty potato pie from Abruzzo – precisely, Pescasseroli city – a region in Central Italy, overlooking the Adriatic Sea and crossed by the Apennines.
The original recipe calls for potatoes cut thin and stuffed in layers with breadcrumbs flavored with parsley, garlic and grated Pecorino. If you want to personalised it, you can also stuff them with cooked ham if you want ..
It is a poor and genuine dish, defined by many as the dish of the shepherds. Perfect main dish, to enjoyed both warm and at room temperature, paired with a mixed salad or tomatoes.
Serves 4, Preparation time 20 mins, Cooking time 50-60 mins
- 1 kg potatoes
- fresh parsley, a bunch
- a peeled garlic clove
- salt and ground black pepper to taste
- 250 g. smoked Scamorza cheese (or Mozzarella)
- 100 g. grated Pecorino cheese (or grated Parmigiano)
- Extra virgin olive oil (Evoo), to taste
- 100 g. breadcrumbs -from stale bread preferably, to taste
- 150 g. cooked ham (optional)
Crumble the crumbs from stale bread and finely chop the parsley together with minced garlic clove. Mix everything and set aside.
Peel the potatoes and cut into slices about 5 mm thick.
Grease the bottom of an aluminium baking pan or a cake-pan with three tablespoons of Evoo and form a first layer of potatoes well pressed, add a generous handful of crumble, grated Pecorino cheese and add the scamorza cubes, a sprinkled of black ground pepper and a pinch of salt. Go on by forming at least 3 other layers. Season with a bit of Evoo.
Finish with a generous layer of aromatic bread crumbs, a little grated Pecorino cheese and a drizzle of oil. Bake them to 200 ° C for about 50 minutes. To verify that they are cooked, you can do the toothpick test, inserting it into the potatoes and, if removing it is dry means they are ready.