1 3/4 c Ricotta cheese
1 lb Boiling or baking potatoes
1 2/3 c All-purpose flour
1 ts Salt
1/2 c Sliced; pitted green olives
Freshly ground black pepper
-to taste
1/4 c Grated Parmesan cheese
1 tb Chopped fresh marjoram or
-summer savory
Spoon the ricotta cheese into a sieve placed over a bowl and refrigerate
for 2 hours to drain off the liquid.
Meanwhile, if cooking the potatoes on the stove top, peel them and place in
a saucepan with salted water to cover generously. Bring to a boil and boil
until tender, about 30 minutes. Drain well and pass through a ricer or food
mill placed over a bowl, or simply mash. Alternatively, place the baking
potatoes in an oven preheated to 400 degrees and bake until very soft,
about 1 hour. Cut in half and scoop out the potato flesh, passing it
through a ricer or food mill or mashing it. While still warm, add the 1 2/3
cups flour and the salt to the potatoes and knead them in to make a firm,
smooth dough, adding more flour as needed to achieve the correct
consistency.
Preheat an oven to 375 degrees. Lightly oil a 10-inch pie plate.
On a lightly floured work surface, roll out the dough into an 11-inch
round, about 1/4-inch thick.
Carefully press it into the prepared pie plate. Turn under the edges and
press on to the plate rim.
(Alternatively, roll out, place on an oiled baking sheet, and fold up the
edges like a pizza crust.) Spread the ricotta over the crust, then
distribute the olives evenly over the ricotta. Sprinkle with the pepper,
Parmesan cheese, and chopped marjoram or savory.
Bake until golden, 30 to 45 minutes. Remove from the oven and place on a
rack to cool slightly. Serve warm, cut into wedges.
Yield: 8 servings
Yields
1 servings