Sbriciolata of potatoes, zucchini and Stelvio PDO

 Sbriciolata of potatoes, zucchini and Stelvio PDO

If you like savory pies the Sbriciolata of potatoes, zucchini and Stelvio DOP will conquer you. It is an easy recipe to prepare and becomes a unique dish thanks to its delicious filling. And if you have some left over, it's even tastier the next day!

INGREDIENTS

• 700 g of red potatoes
• 200 g of Stelvio DOP cheese
• 2 zucchini
• 1 spring onion
• 100 g of cornstarch
• 40 g of butter
• 2 yolks
• salt
• pepper
• extra virgin olive oil
• breadcrumbs
• butter for cooking
• fresh mint

Sbriciolata with potatoes, zucchini and Stelvio is a healthy and hearty recipe, ideal as a single course, perhaps during lunch break or as an aperitif, accompanied by a glass of Pinot Grigio Alto Adige DOC.

When we talk about sbriciolata, we usually refer to a cake, which crumbles, inspired by the more famous sbrisolona. As it often happens in cooking, from the original recipes of a preparation are born new ideas and this is the case of the sbriciolata we are proposing, in its savory version. As opposed to a potato gattò or a flan, this cake has the typical irregular aspect on the surface. This characteristic is achieved by arranging the last layer of mashed potatoes in pieces, in a disorderly and discontinuous manner, so that it can expand in cooking, while maintaining a crumbly appearance.

The potato crumbles enclose a soft and irresistible filling, first a layer of zucchini and on top a generous diced Stelvio DOP cheese, which softened in cooking makes the taste fragrant and delicious. A hint of mint completes the whole.

Preparing the potato, zucchini and Stelvio crumble is easy. First, boil the potatoes in their skins for 20 minutes. Cut the cheese into cubes about 1 cm per side and slice the zucchini into rounds and then in half. 

Saute the zucchini together with the chopped spring onion in a little oil in a large hot pan. Scald over high heat, add salt and pepper and set aside. Once the potatoes are cooked, peel them while still hot and mash them in a potato masher, collecting the pulp in a large bowl. 

Add the butter, egg yolks and starch, season with salt and pepper and mix. The result will be a mixture similar to a puree, but more compact. 

Take about half of the mixture and distribute it in the mold lined on the bottom with a disc of baking paper. Compact it in a single layer with the (greased) palms of your hands. Stuff with the zucchini and chopped fresh mint. 

Add the Stelvio cubes and cover the surface by arranging the remaining potato mixture in irregular, coarse mounds. 

Sprinkle with a light dusting of breadcrumbs, place some butter flakes on top and bake in a static oven preheated to 200°C for 30-40 minutes, or until golden brown. Remove from the oven and leave to set for about ten minutes.

Gently transfer to a serving dish and serve your potato, zucchini and Stelvio crumble in slices.