Today, we invite you to elevate your aperitif with a delightful creation by @frames_of_sugar, a Caramelized Onion and cheese Potato Pie embellished using natural food coloring.
The dish is enriched by a distinctive “volcanic flavor” thanks to the cheese used as a filling, Monte Veronese, harmoniously paired with the effervescence of Lessini Durello.
The Recipe (serves 4):
For the Crust:
- 450 g all-purpose flour
- 225 g cold butter, diced
- 80 ml cold water
- 7 g salt
- 1 Tbsp turmeric
- 1 Tbsp Butterfly Pea Flower Powder
- 1 Tbsp Purple Sweet Potato Powder
- 1 Tbsp Beetroot Powder
- 200 g Monte Veronese cheese
- 600 g boiled potatoes
- 2 red onions
- 1 Tbsp extra virgin olive oil
- Thyme
- 1 tsp sugar
- Salt and pepper to taste
- Combine flour, salt, and butter until the mixture resembles fine breadcrumbs. Add water and knead until a dough is formed. Divide the dough into two equal parts. Take one part and further divide it into four pieces.
- Add different natural coloring to each piece and knead until you achieve a uniform color. Let it rest in the fridge for 30 minutes.
- Meanwhile, slice the onions and cook them with a teaspoon of sugar, oil, pepper, a pinch of salt, and thyme until soft and caramelized.
- Mash the potatoes using a potato ricer or masher. Add the chopped Monte Veronese cheese, salt, pepper, and thyme.
- Roll out the white half of the dough to a thickness of 3 mm and transfer it to a 25 cm pie pan. Press to cover the bottom and the edges, then remove the excess dough.
- Sprinkle the bottom of the pie with caramelized onions and mashed potatoes.
- Roll out each colored piece of dough and, with flower cookie cutters, form many flowers to cover the pie.
- Bake in a preheated oven at 180°C for about 50 minutes. Remove and let it cool before serving.
