| Prep: 25 mins | Cook: 45 mins – 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 11g | 30g |
| sugars | fibre | protein | salt |
| 3g | 2g | 12g | 0.40g |
Why I Love Italian Potato and Zucchini Savory Pie
Today, I want to share with you one of my all-time favorite recipes – the Italian Potato and Zucchini Savory Pie. This rustic and hearty dish blends my love for fresh Pacific Northwest ingredients with the soulful cooking techniques of my Japanese heritage. It’s a true embodiment of the East-meets-West culinary philosophy that I hold dear. Though it may seem to stray from traditional Japanese cuisine, one could argue it mimics the delicate balance of flavors much like a well-prepared sushi dish.
A Trip Down Memory Lane
What initially drew me to this recipe was, believe it or not, its simplicity. Having spent a significant part of my life in the bustling city of Seattle, my palate has always leaned towards dishes that embody the city’s freshness, crispness, and overall easy nature. This savory pie, in a rather uncanny way, captures these elements right within a flaky and buttery crust.
The Power of Fresh Ingredients
The Potato and Zucchini Savory Pie is also an ode to my love for farm-to-table, Pacific Northwest ingredients. Fresh zucchini, potato, and onion all harmoniously coexist within this dish, complemented by the richness of Parmesan and mozzarella cheese. To finish off, a pinch of freshly ground black pepper and nutmeg brings out a subtle warmth that is both comforting and invigorating at the same time.
The inspiration behind this combination of ingredients can be attributed to the late, legendary Chef Joël Robuchon. His unique approach towards uniting seemingly contrasting ingredients in a plate left a lasting impression on me. While there’s no direct connection, you can see the influence in the blend of strong and subtle flavors in this savory pie, which is resemblant of the sushi rolls from my Japanese side.
What’s even more incredible about this recipe is its versatility. Dished up as a wholesome breakfast or served as a hearty dinner with a side salad, the Potato and Zucchini Savory Pie is always a culinary delight.
In conclusion, it’s not just the absolute delight this savory pie brings to the table; it’s the nostalgia, the perfected harmony of ingredients, and the versatility it offers that makes it one of my go-to recipes, and I sincerely hope it soon becomes one of yours.
What You’ll Need
- 2 cups of all-purpose flour
- 1/2 cup of cold water
- 1 teaspoon of salt
- 3/4 cup of refrigerated unsalted butter
- 1 tablespoon of extra virgin olive oil
- 1 medium zucchini, sliced
- 1 medium potato, peeled and diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 cup of grated Parmesan cheese
- 1 cup of fresh mozzarella cheese, cubed
- 4 large eggs
- 1 tablespoon of fresh basil, chopped
- 1/2 teaspoon of fresh ground black pepper
- 1/4 teaspoon of nutmeg
Method
Step One
In a large bowl, mix together 2 cups of all-purpose flour and 1 teaspoon of salt. Add in 3/4 cups of cold, unsalted butter and blend with a pastry blender or with your fingers, until the mix looks like coarse crumbs. Gradually add 1/2 cup of cold water while continuing to mix, until a dough forms – you might not need to use all the water. Knead the dough a few times on a lightly floured surface and then shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Step Two
Preheat your oven to 375 degrees F (190 degrees C). In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add 1 finely chopped onion, 1 diced potato, 1 sliced zucchini, 2 minced cloves of garlic and 1 chopped red bell pepper. Cook for about 8-10 minutes, or until vegetables are just soft. Remove from heat and set aside to cool.
Step Three
In a large bowl, whisk together 4 large eggs, 1 cup of grated Parmesan cheese, 1 cup of cubed fresh mozzarella cheese, 1 tablespoon of fresh basil, 1/2 teaspoon of ground black pepper and 1/4 teaspoon of nutmeg. Add the cooked vegetable mix to this and stir.
Step Four
Roll out the chilled dough on a floured surface to fit your pie dish. Pour the vegetable and cheese mix onto the dough and fold the edges over. Bake for about 35-40 minutes, or until set and golden brown. Allow to cool for 10 minutes before serving.
