Frandura Di Montalto is a simple peasant dish to be enjoyed warm straight from the oven. Or possible served cold on a picnic. I can well imagine it being taken into the hills of the region to serve as a decent and hearty lunch time meal.
Head straight on to the Recipe For ♥ Frandura Di Montalto ♥
The origins of this dish
I absolutely love Italian dishes where cucina povera is the inspiration for them. I learnt of this dish on Memorie di Angelina, who in turn was introduced to it by a fellow blogger. This is a savoury potato pie from the town of Montalto Ligure. Montalto Ligure is a town in Imperia which is a region of Italy we have not travelled to. I am not familiar first hand with the cuisine of this area. But if this simple potato dish is anything to go by, I know I will love the food.
Frandura Di Montalto
Frank describes this dish as delectable. And when you read the ingredient list, you may be surprised at that. Thinly sliced potatoes are topped with a batter made from flour and milk. Cheese is grated on top before the dish is baked. To me, it is comfort in a bowl. We have wild marjoram growing in our garden. It is the closest to Italy I can get, without actually being there. However, even though this is the herb one would normally use, I chose to pick some thyme. I wanted to use fresh thyme as my pot was overflowing. And, it is one of my favourite herbs to use. My recipe is perfect for two people, but can easily be scaled up to make it as a main course, or to serve as a side dish. I hope like me that you give this a try.
Take a look at this inspiring recipe for ♥ Frandura Di Montalto ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Frandura Di Montalto
Ingredients
- olive oil for greasing and drizzling
- 90 g potatoes
- salt to season
- 75 mls milk
- 60 g flour
- salt to season
- 5 sprigs fresh thyme, leaves picked
- 25 g Parmesan, grated
Method
- Preheat the oven to 200° Ceslius
- Lightly grease an ovenproof dish with olive oil
- Slice the potatoes very thinly, using a mandolin if you have one, and layer them into the dish, with each piece slightly overlapping
- Once you have one layer, drizzle with olive oil and season generously
- Continue layering in this way until you have used all the potatoes
- Place the milk and flour into a jug, whisk until smooth then season generously and add the thyme leaves
- Whisk again then pour over the potatoes, then level off using a spatula
- Scatter the Parmesan on top and drizzle with olive oil
- Place into the oven and bake for 20 minutes
- Remove from the oven, serve and enjoy
See the links below for blog posts I published on August 27:
- 2023: Grannysaurus
- 2021: Shakshuka Eggs
- 2018: Chocolate Caramels
- 2015: Pickled Cucumbers
- 2014: Beating The Budget
- 2013: Chocolate Pin Wheels
- 2012: Mielie Pap
- 2011: Taste of Johannesburg
- 2010: Onion And Tomato Tart
sounds good to me! you can’t go wrong with potatoes in any form 🙂
cheers
sherry
that is my feeling haha 🙂
this sounds delicious and as a fan of ‘peasant foods’, I ‘m going to try this
Please let me know if you enjoyed it 🙂
This is GREAT for any potato fans. My husband doesn’t eat potatoes except in fries form.
I like how picky he is 😉
I’m crazy for any potato dish and I know this is one I would enjoy with the weather starts to cool here in Florida.
Hope you try it Karen 🙂
I’m not familiar with pie, but generally I’ve tried similar potato recipes – so this is definitely my kind of pie. And it looks amazing!
I hope you will try this one 🙂
I like Italian food, and I love potatoes! Sounds like a delicious dish to me.
Can you try it with GF Flour?
Yummy! This totally belongs on my try list. Love potatoes,( just me in the house).
I am also a potato fanatic 🙂
PS I have your comment about the scones – I will look at it tomorrow as I am not at work today 🙂
By the way I don’t see the link to my scones recipe in your side column list. I did link it your international scone week post.
Hi, linked up today 🙂 Thank you!