The recipe for Patate Maritate is part of traditional Abruzzo cuisine. It is a simple side dish that combines rusticity and flavor in a dish of great taste.
Ingredients for Patate Maritate
- 1 kg potatoes
- 250 g scamorza cheese
- 100 g pecorino cheese (grated)
- 1 bunch parsley (chopped)
- 200 g stale bread (not hard)
- 1/2 clove garlic
- extra virgin olive oil to taste
- fine salt to taste
- black pepper to taste
Preparation of Married Potatoes
Crumble the breadcrumbs into a baking dish and brown them in a hot oven at about 200°C; when they are well toasted, place them in a bowl with the parsley and chopped garlic, adding salt and pepper. Carefully peel the potatoes and cut them into thin slices. Grease a large rectangular baking dish and make a first layer of potatoes.
Sprinkle the potatoes with the aromatic breadcrumb mixture and thin slices of scamorza cheese, add enough grated pecorino cheese but keep some aside for the final gratin. Alternate layers of potatoes, breadcrumbs, and scamorza cheese, adding a little extra virgin olive oil between each layer. Bake in a preheated oven at 170°C for about 1 hour and 10 minutes.
After about 60 minutes, remove the baking dish and add more scamorza cheese, the remaining breadcrumbs, and the pecorino cheese you set aside, then return to the oven to finish cooking. When you see a nice golden crust on the top layer, it’s done! Turn off the oven and leave the baking dish inside to cool slightly.
