Potato and pea pie Quick and easy recipe

Potato and pea pie: similar to the Neapolitan potato gateau, but with the addition of peas and without ham, it is also a very tasty vegetarian recipe. It is an excellent idea for a buffet, in fact you can prepare it a few hours before (not the day before!). This pie is even better if eaten cold, just let it cool for at least an hour.

Ingredients for 4 people

• 1200 kg of yellow-fleshed potatoes
• 300 gr of peas (I used them frozen)
• 150 gr of scamorza type cheese
• 2 tablespoons of Parmesan
• 1 tablespoon of breadcrumbs
• 1 egg
• salt and pepper
• a knob of butter

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How to make a potato and pea pie

Peel the potatoes and cut them into slices more or less all of the same size, rinse them under running water and put them in a pot with boiling salted water, let them cook for about 20-30 minutes. At the same time put the peas in a saucepan with salted water and let them cook for about 10 minutes

Drain both the peas and the potatoes. Pass the potatoes in a potato masher, put them in a large bowl and add the grated Parmesan, salt, ground black pepper, and a generous knob of butter, turn everything

add the drained peas.

In a separate dish, beat the egg and add a cup of milk, pour into the bowl and finally add the diced cheese (I used the smoked cheese) turn all the ingredients

pour the mixture into an ovenproof dish (I used one with a removable bottom purchased on www.meincupcake.de ) level and add breadcrumbs, grated Parmesan cheese and a few flakes of butter on the surface. Bake at 180 ° -190 ° for 25 minutes.

Remove from the oven and let cool (this potato and pea pie is much better cold).

WINE PAIRING: White wine with a thin body such as Bianco del Sannio or Trebbiano di Romagna.

In this blog for wine and liqueur combinations I consulted the site: www.bodegasdevino.org