A recipe for potato pie. Having scanned all our references we have to admit we were unable to find a precise recipe for this delicacy from Piacenza.

We did discover that 'torta di patate' is a classic 'contadino' or peasant dish from the valleys.

To make it the potatoes are broken into small pieces and mixed with grated cheese, eggs, milk, olive oil and 'lardo' before being closed inside a pastry made from bread. It is then placed in the oven to cook.

The recipe here is the classic pie called 'Erbazzone' from Emilia Romagna.

ingredients

spinach, lardo or pork fat, garlic, chopped onions, olive oil, butter, parsley, grated grana padano cheese, flour, ricotta cheese.

making it

Prepare the filling by melting the pork fat or lardo with a clove of garlic, olive oil and the onions.

Fry until all is golden brown before adding the butter and spinach (previously boiled). Add the parsley and cheese for flavor.

The pastry is made from flour, ricotta cheese, lard, olive oil and tepid water. It should be rolled in two parts over a dry surface sprinkled with flour and 'cannella ' or cinnamon.

In a suitable oven dish, lay the pastry, then filling, then pastry (with enough holes made with a fork).

Cook and eat.