Puglian potato bake (patate arracanate): traditional recipe with organic olive oil

The Potato Pie, known in the Gargano dialect as "patène arracanète," is a dish that embodies the very soul of traditional Apulian cuisine: simple ingredients transformed into an unforgettable taste experience. This recipe, passed down through generations in Gargano families, celebrates the authenticity of raw materials and the wisdom of those who know how to enhance them.

The secret of this pie lies in the quality of its ingredients and the patient layering that allows the flavors to blend perfectly during cooking. Potatoes, sliced thinly, alternate with juicy cherry tomatoes, savory pecorino cheese, and an aromatic mix of parsley and garlic, while our Organic Extra Virgin Olive Oil enhances each layer with its fruity notes.

This versatile dish, which can be served as a rich side dish or a main course, represents the essence of the Mediterranean diet: simple, hearty, and incredibly flavorful. The golden, crispy crust hides a soft and fragrant interior, where each ingredient maintains its identity while blending into a harmony of flavors.

The potato pie is perfect for preparing in advance and serving at room temperature, a characteristic that makes it ideal for family lunches or dinners with friends, where conviviality and sharing are central, just as in Apulian tradition.

INGREDIENTS

1 kg of potatoes
a bunch of parsley
1 clove of garlic
250 g of cherry tomatoes
approx. 80 g of grated pecorino cheese
salt
Oleificio Fratelli Vieste organic extra virgin olive oil
3/4 tablespoons of breadcrumbs
approx. 100 ml of water

PREPARATION

1- Peel the potatoes and slice them quite thinly.

2- Finely chop the parsley and the garlic, after removing the germ.

3- Arrange a layer of potatoes in a baking dish greased with a drizzle of organic oil.

4- Season with salt, sprinkle with some of the parsley and garlic mix, add a generous dusting of pecorino cheese, and arrange some of the cherry tomatoes cut into quarters. Finish with a drizzle of organic oil.

5- Continue layering the ingredients in this way until they are all used up.
6- Finish with a layer of potatoes sprinkled with pecorino cheese and breadcrumbs. Drizzle with oil and also add the water along the edge. This will help the potatoes cook.

7- Cover the baking dish first with a sheet of parchment paper, then with aluminum foil, and bake in this way for about 45 minutes. Then remove the cover and continue cooking for another 20 minutes or so, until the potatoes are well cooked and the surface is golden and crispy.

8- Let cool slightly and serve