Crostata di Patate di Biddamanna

• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, peeled and minced
• 2 fat cloves garlic, peeled, crushed, and minced
• Zest of 1 large orange
• 1 1/2 pounds new red- or white-skinned potatoes, poached in sea-salted water until tender, drained, peeled, and mashed
• Generous gratings of nutmeg
• 1/2 teaspoon ground cloves
• Freshly cracked pepper
• 1 teaspoon fine sea salt
• 1 large egg, lightly beaten
• 2/3 cup just-grated pecorino
• 1/3 cup minced mint leaves
• 2 2/3 cups all-purpose flour, plus additional as needed to roll out dough
• 1/3 cup coarse polenta
• 1/2 teaspoon fine sea salt
• 2/3 cup just-grated pecorino
• 7 ounces sweet, cold butter, cut into small pieces
• 1 large egg, beaten
• 6 tablespoons very cold dry white wine

1. In a small saute pan over a medium flame, warm the olive oil and soften the onion, garlic, and orange zest for 5 minutes, permitting the mixture to take on some light color.
2. Transfer the onion, garlic, orange zest combination to a large bowl.
3. Add the mashed potatoes and the remaining ingredients, forming a well-amalgamated paste.
4. Cover the paste and set it aside while you make the crust.
5. In a large bowl, combine the flour, polenta, salt, and pecorino.
6. Using your fingertips or a pastry blender, cut the butter into the dry components until it resembles coarse crumbs.
7. Combine the egg with the cold wine and stir the liquids into the flour mixture, constructing a rough dough.
8. Turn it out onto a lightly floured work space and gently, swiftly, work it into a smooth dough.
9. Flatten the dough and cover it tightly in plastic wrap, covering the plastic wrap with a clean kitchen towel and leaving the dough to rest in the refrigerator for 1 hour or in the freezer for 20 minutes.
10. Over a lightly floured work space, roll out the dough into a free-form sort of circle of about 16 inches in diameter.
11. Transfer the pastry to a parchment-lined baking sheet.
12. The pastry will be too large to fit on the sheet but that will soon be remedied.
13. Place the potato filling in the center of the pastry, working it into a mound and leaving a 2-inch hem of pastry uncovered.
14. Now lift the pastry hem and fold it over, pleating it a bit, covering about 2 inches of the filling.
15. The less symmetric your form, the more homey and beautiful will be your crostata.
16. Cover the crostata with a sheet of plastic wrap and set it, on its parchment-lined tin, to chill again in the refrigerator for 20 minutes.
17. Preheat the oven to 400 degrees.
18. Bake the crostata for 25 to 30 minutes or until the crust is deeply golden and the potatoes all golden and crisp.
19. Permit the crostata a 5-minute rest on a cooling rack, transfer it to a cutting board and carry it to table, cutting it into fat wedges.
20. Present it as a first course, to be eaten warm between sips of good red wine.

extravirgin olive oil, yellow onion, garlic, orange, potatoes, generous gratings, ground cloves, freshly cracked pepper, salt, egg, pecorino, mint leaves, allpurpose flour, coarse polenta, salt, pecorino, sweet, egg, white wine

Taken from www.epicurious.com/recipes/food/views/crostata-di-patate-di-biddamanna-391224 (may not work)