HOT BROCCOLI AND SMOKED PANCETTA POTATO PIE or TORTA SALATA DI PATATE CON BROCCOLI PICCANTI E PANCETTA AFFUMICATA

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This weekend I have been cooking so much that I feel empty, metaphorically speaking of course because in reality I did eat a lot. I think it was the 24 semlor that I made that is the real cause of this. Semla is a typical Swedish/Nordic Mardi Gras sweet(for more about them see here, here and here), a bun filled with almond paste and whipped cream that I usually only make for Mardi Gras but this year I had to postpone it to this weekend and as I didn’t make any last year I made a whole lot of them. So many that I had to go and distribute some to my neighbours but we did eat 12 (just want to point out that Marco had 5 1/2 of them) and there are still a couple of them in the fridge.
But I will recover, just have to charge my batteries and get some new ideas and then I will be off again. I hope. Because it just occurred to me how incredibly boring life would be if I never did go off again. If I never enjoyed cooking again and I always saw it as a chore. There are lots of people out there who feels like that, I even
know some. My life would loose a very important dimension to it but what a lot of other things I would be able to get done, maybe I should hope for a temporary blackout a couple of days every week. Or maybe I should just get rich and pay someone to do those things, if I ever had the opportunity to make a choice between the two, I know what I would choose!

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I was going to participate with this in this months Waiter there’s something in my …pie but that was before I realized that it had to be a closed pie, I had a faint memory of having read something of that kind so I checked it out and there it was in black on white. And then the final straw (or knife in my back?) came when the pie was sweating in the oven and I checked out the last post of Susan over at Food “Blogga” and saw that it was a broccoli pie destined to the Waiter there’s something in my …pie so I just gave up. It was obvious that I wasn’t meant to participate this month so I’ll have to wait for the March edition instead. Maybe.

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HOT BROCCOLI AND SMOKED PANCETTA POTATO PIE or TORTA SALATA DI PATATE CON BROCCOLI PICCANTI E PANCETTA AFFUMICATA

Pie dough:
5 medium sized potatoes
150 g / 5.3 oz butter
500-600 ml / 2.1-2.5 cups flour
1,5 tsp baking powder
Salt

Filling:
500 g / 17.6 oz broccoli
100 g / 3.5 oz smoked pancetta or bacon
1 small peperoncino or chili pepper
1 clove of garlic
Salt
Olive oil

– Boil the potatoes and when they are ready you press them through a potato ricer. Do it while they are still warm because when they are cold it is really hard to press them through the little holes.
– Let it cool down a bit before you add butter, flour and the baking powder. Check if it is salt enough. You might have to add more flour if the potatoes are very humid, the dough has to be elastic and not too ‘hard’.
– Line a pie tin with the dough, leave some dough so that you can decorate it with stripes.
– Divide the broccoli into small florets (save the stems for a soup) and braise these in olive oil with garlic and peperoncino until soft. You can add a little water if you want and don’t forget to add salt.
– Dice the pancetta and fry it until it’s crispy.
– Fill the lined pan tin with the broccoli and the pancetta and decorate the top with the remaining pie dough in your favourite way.
– Bake it in a pre-heated oven (175°C / 347°F) for about 30 minutes.

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