Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 teaspoon salt
- 2 cups potatoes, peeled and thinly sliced
- 1 cup Friulano cheese, grated
- 1/2 cup heavy cream
- 2 eggs
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry cutter or food processor
- Mixing bowls
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or food processor to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water and mix until the dough comes together. Form the dough into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes.
4. Roll out the dough on a floured surface and transfer it to the pie dish. Trim the edges and prick the bottom with a fork.
5. In a mixing bowl, whisk together the heavy cream, eggs, black pepper, and nutmeg.
6. Layer the sliced potatoes and grated Friulano cheese in the pie crust. Pour the egg mixture over the potatoes and cheese.
7. Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown.
8. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 365
Fat: 23g
Saturated Fat: 14g
Cholesterol: 137mg
Sodium: 345mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- Instead of Friulano cheese, you can use Asiago, Parmesan, or another hard cheese.
- You can use half-and-half or milk instead of heavy cream.
- Instead of potatoes, you can use sweet potatoes or butternut squash.
Variations:
- Add cooked bacon or ham to the filling for added flavor.
- Use a different type of cheese, such as cheddar or Gruyere.
- Add chopped herbs, such as thyme or rosemary, to the filling.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Don't overwork the dough when rolling it out to prevent it from becoming tough.
- Use a mandoline or sharp knife to thinly slice the potatoes for even cooking.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until heated through.
Presentation ideas:
Serve the pie on a platter with a sprig of fresh herbs, such as parsley or thyme, for garnish.
Garnishes:
Fresh herbs, such as parsley or thyme
Pairings:
- Serve with a green salad dressed with vinaigrette.
- Pair with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Garlic bread or dinner rolls.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the potatoes are cooked through before adding them to the pie.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before consuming.
Food history:
Friulano cheese is a type of cheese that originated in the Friuli region of Italy. It is a semi-hard cheese made from cow's milk and has a nutty, slightly sweet flavor.
Flavor profiles:
The Friulano Cheese and Potato Pie has a savory, cheesy flavor with hints of nutmeg and black pepper. The crust is flaky and buttery, and the filling is creamy and satisfying.
Serving suggestions:
Serve the pie as a main dish for lunch or dinner, or as a side dish for a holiday meal.
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Region: Italian