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Loading The Puglian Cookbook
  • Potatoes with Pecorino Cheese

    This simple potato dish layered with pecorino is in many ways emblematic of Puglia. Not only is pecorino widely used in Puglia, but it often enhances the simplest of dishes, adding a surprising and rich element to simple pastas and vegetables. The liquid in this dish (either milk or chicken broth) keeps the potatoes and cheese moist and gives the finished product a silky texture.

    • 2 tablespoons (30 mL) extra virgin olive oil
    • 4 large Yukon Gold potatoes, peeled and cut into thin slices
    • 1 cup (236 mL) grated pecorino cheese
    • Salt, to taste
    • 1½ cups (354 mL) whole milk
    • ½ cup (118 mL) fresh breadcrumbs

    1. Preheat the oven to 400°F (200°C).

    2. Brush the bottom and sides of an oven-safe dish with the olive oil. Place one layer of potatoes on the bottom and sprinkle with a little pecorino cheese and a dash of salt. Continue layering potatoes and pecorino cheese, finishing with a layer of pecorino cheese. Pour the milk around the sides of the dish.

    3. Sprinkle with the breadcrumbs and bake for at least 1 hour, or until a golden brown crust forms on top.

    For a lighter version, use chicken broth instead of milk

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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