La Torta di Patate Foggiana

Name: La Torta di Patate Foggiana
Yield: serves 6
Ingredients: 3 tablespoons extra-virgin olive oil; 1 fat clove garlic, peeled, crushed, and minced; 1 14-ounce can plum tomatoes, with their liquids; 2 teaspoons fine sea salt; 1 1/3 cups good red wine; 1/4 cup capers, preserved under salt, rinsed and dried; 4 ounces large black Sicilian or Greek olives, crushed lightly with a mallet, stones removed, and coarsely chopped; 1 1/2 pounds red- or white-skinned potatoes; 2 tablespoons extra-virgin olive oil; 1 small red onion, peeled and very finely minced; 2/3 cup just-made fine bread crumbs, lightly pan-toasted; 2 teaspoons fine sea salt; 2/3 cup just-grated pecorino; 1/3 cup good red wine; 1 tablespoon good red wine vinegar

January 24, 2012

Foggia is the city studding the largest wheat fields of Italy’s south—the tavoliere—it being the ancient, present, and endless granary of the peninsula. Too, are potatoes cultivated there, soothing the Pugliese penchant for them in breads, tarts, stews. Our maîtresse d’hôtel in Foggia baked a reprise of this luscious tart evening after evening, sometimes filling it with minced lamb or thin slices of poached sausage or crumbles of smoked ricotta, and presented it barely warm as our first course.

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