Sicilian Potatoes Pie with Broccoli
A slice of this Sicilian potato pie with broccoli is all you need to get a taste of what this incredible cuisine has to offer.
Equipment
- 1 pot
- 1 large dish
- 1 chopping board
- 1 chopping knife
- 1 blender optional if you use the olives into pieces or the black tapenade
- 1 grater
- 1 knife
Ingredients
- 2 sheets ready rolled shortcrust pastry or brisée pastry I am using brisée
- 5 medium potatoes
- 2 medium broccoli heads
- 70 gr pitted black olives or black olive tapenade
- Belmorso Extra Virgin Olive Oil
- salt and pepper
- pecorino cheese or any aged cheese with black pepper
Instructions
- Wash and chop your broccoli.
- Boil your broccoli. I suggest doing steps 1 and 2 the day before you are making this. If not, you can also do them the morning of. The reason is that it's better to leave the vegetables cool and set overnight, or at least for few hours.
- Wash and peel your potatoes. Leave them whole and boil them.
- Once they cool down, you can slice them thickly.
- For the olives, you have 3 options. You can do what I did and use the black olives and a little bit of water to create a paté. You can slice the olives and scatter those on top of the broccoli. Or you can use a black olive tapenade for extra flavour. Choose your option and prepare it.
- Grease your dish with extra virgin olive oil.
- Gather the ingredients for your scacciata.
- When you are ready to start assembling the scacciata, take out only one sheet of pastry. Remove it from the paper and layer it on your greased dish.
- Top the pastry with a thick layer of sliced potatoes, making sure there's still room for the broccoli layer. Season with salt and pepper.
- Then follow with a tick layer of cooked broccoli, and season again lightly.
- You can now add your black olives, whichever way you chose. I scattered small dollops of my homemade simple paté on top of the broccoli.
- Then finish with a generous layer of grated pecorino cheese. And drizzle some EVOO.
- Take out the other sheet of pastry from the fridge, remove it from the paper, and layer it on top of your ingredients.
- Use your hands to twist together the top with the sides of the bottom pastry layer so that you seal the edges completely. If you see any holes, just patch them with a little bit of dough stolen from another corner.
- Finally, drizzle a little bit of EVOO on top of the crust and use a clean napkin or a kitchen brush to spread it evenly.
- Bake in a preheated oven at 190 degrees Celsius for 50 minutes.
- Take out of the oven, flip the scacciata and bake the other side for another 15 minutes. Another option is to leave it to cool down, slice it into 4, and the flip each one before baking the other side. This way, you can just bake those slices you are going to eat right away, and then do the same when you are having the rest. This makes it easier to flip in case you find it difficult or you are worried your pie will break. Don't worry if a piece breaks, it's still so yummy.
- Once you have baked the other side, you can enjoy your scacciata. It's delicious, isn't it?
Video
Notes
This should last well in your fridge for up to 3 days. We don't suggest freezing it but feel free to try and report back.