Sformato di Patate – Potato Pie
This recipe is an assembling of various simple vegetables, but the result of the mix is ten times better than the individual ingredients themselves. There is this multiplicator effect resulting from a perfect marriage of flavors, all very summery and fresh. It is moreover a vegan recipe, as often the case with Italian dishes, as we rarely use butter with vegetables.
The secret of the perfect amalgama of flavors is because each vegetable is first cooked on its own, then assembled with the others, and finally baked for quite a long time in the oven.
This dish gives the satisfaction of a main dish, with a high content of antioxidants from zucchini, potatoes and tomatoes; it’s low in fat and rich in vitamins. Potatoes contain a kind of resistant starch that feeds the healthy gut bacteria, and helps preventing or treating irritable bowel syndrome.
It is also a dish that can be prepared ahead of time and reheated in the oven, or simply consumed at room temperature, making it perfect for a picnic at the beach.
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For 4 Servings
1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)