Recipes
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Baciocca Ligure - the little different potatoe-cakeIngredients:
Although "Baciocca" is typical Ligurian it is a rarity in Liguria! After a while of asking friends we could get the recipe which we want to present you here. Have fun cooking this delicious dish! Directions:
Peel the potatoes, cut them in thin slices and cook them for ca. 3 min. in lightly salted water. Then pour the water off, put the potatoe slices on a kitchen paper and salt them to taste.
Peel and chop the onions and steam them in a pan with some olive oil. Chop the pancetta/smoked pork belly, add it to the onions and roast it gently.
Put the potatoes, the onions and the pancetta/smoked pork belly in a bowl, add the Parmesan-cheese and blend everything well.
Crack the eggs into another bowl and mix them with a fork, add some salt and pepper to taste. Then add the eggs to the warm ingredients and blend everything.
Cover a baking pan with the puff pastry, prick the pastry with a fork and put the mixture onto it. Then spread the breadcrumbs on top, put the baking pan into the heated oven and bake the Baciocca at 190 °C for ca. 55 minutes. |