🥔🧀✨Swiss Chard, Potato & Caciocavallo Pithivier

Flaky pastry, creamy potatoes, and melted Caciocavallo 🥔🧀✨ A rich and elegant pithivier that looks beautiful and tastes even better. @albertomarcolongo Ingredients (Serves 2–4) 2 medium potatoes 1 piece Caciocavallo cheese 3/4 cup + 1 tablespoon heavy cream (200 ml) 5–6 large Swiss chard leaves 2 sheets puff pastry Salt Freshly ground black pepper Ice Method Peel the potatoes and slice them into 1/5 inch (0.5 cm) rounds. Cut into discs with a round cutter. Gently cook in the heavy cream until tender but still firm. Remove and set aside. Slice the cheese to the same thickness and cut into matching discs. Add the trimmings to the cooking cream and melt gently until smooth to make a fondue. Strain if needed and keep warm. Wash the leaves, blanch briefly in salted boiling water, then cool in ice water. Drain and dry well. Using a ring mold, alternate 5 layers of potato and 5 layers of Caciocavallo, seasoning lightly with black pepper between layers. Remove from the mold. Wrap the stack in Swiss chard leaves, then enclose it in puff pastry using one larger and one smaller round. Seal well, chill for 2 hours, then score the top. Bake at 390°F (200°C) for 20 minutes, until golden and crisp. Cut in half and serve with the warm Caciocavallo fondue. #pithivier #giallolovesitaly #italianfood #comfortfood #homecooking