pitta pugliese

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for about 25 minutes. In the meantime peel garlic and dice finely. Clean and wash spring onions and cut into fine rings. Chop the olives. Wash parsley, shake dry and chop

2. 2

   Heat oil in a pan, add spring onions and garlic and fry while turning. Add the tomato paste and sauté briefly. Season with salt and pepper. Add capers, parsley, except for something to garnish, and olives. Deglaze with tomatoes and 100 ml water, bring to the boil and simmer over a low heat for about 7 minutes

3. 3

   Drain the potatoes, quench, peel and press the still warm potatoes through a potato ricer into a mixing bowl. Season with salt and nutmeg. Stir with a whisk until smooth

4. 4

   Beat the egg whites and 1 pinch of salt until stiff with the whisk of the hand mixer. Stir half of the egg whites into the potatoes. Fold in the remaining beaten egg white in two portions

5. 5

   Put almost half of the potato mixture into an ovenproof greased baking dish, smooth it down, spread tomato sauce evenly on top. Pour the rest of the potato mixture into a piping bag with a large perforated spout. Spray the tomato sauce evenly into strips

6. 6

   Finely grate the parmesan. Mix parmesan and breadcrumbs and sprinkle over the puree. Add butter in flakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-30 minutes. Remove from the oven. Cut into strips, sprinkle with parsley and arrange on plates

Nutrition Facts

KCAL
400 kcal

CARBS
43 g

FATS
18 g

PROTEINS
16 g