Today we’re cooking with leftover food! Let’s learn how to transform puree into something truly delicious (I’m sure that from now every time you’ll decide to make puree you will advance it on purpose!).
The recipe is easy, fast and above all really delicious: a pie with an external crust, soft and above with a cheese lava heart inside!
SERVES 4 PEOPLE
READY IN 30’
17,5 oz mashed potatoes (leftover puree)
1 tablespoon flour 00
2 tablespoons breadcrumbs
2 tablespoons Parmigiano
salt, pepper and nutmeg to taste
2,8 table cheese to taste (not watery!)
2 tablespoons extra virgin olive oil
1 teaspoon butter
STEP 1: MAKE THE DOUGH
Mix purée, egg, flour, breadcrumbs, Parmigiano in a bowl and add salt, pepper and nutmeg.
STEP 2: PUT IN THE PAN
Melt the butter in the oil in a non-stick pan (I used one with a diameter of 22 cm).
Now put half of the dough in the pan, making a uniform layer with a fork.
Add cheese cut into strips,
then put the other half of the dough, taking care to spread it in order to cover all the cheese slices. With the fork you can now pick up the outermost part of the pie by pushing it towards the center, as if to contain it (in this way it will have a more regular shape).
STEP 3:CONTINUE COOKING
Cover the pie with a lid and cook over medium-low heat for about 15 minutes (check that it doesn’t burn or lower the heat).
Turn the pie upside down (before doing so move the pan a bit to make sure it comes off the bottom easily – if it doesn’t come off, I suggest you turn up the heat for 1-minute 😉) and continue cooking for 10-15 more minutes.
A PIECE OF ADVICE: in step 4, before turning the pie upside down, I recommend to grease it lightly with a drizzle of oil so that when that surface comes into contact with the pan it won’t burn.
#getBready & enjoy your meal