Casserole with potatoes, artichokes, baby onions and wheat cooked in earth

Pietro Zito

INGREDIENTS

For 4 people
150 g of soft wheat without the husk
6 artichokes (tender, not flowered)
5 medium-sized potatoes
4 baby onions
10 baby vine tomatoes (winter variety)
100 g of stale bread without the crusts
50 g of mature Pecorino “canestrato” (matured in wicker baskets)
1 clove of garlic
Parsley
50 g of extra virgin olive oil
Coarse salt
Pepper
Water
Virgin earth from unfarmed land, far away from production units, with no roots and moulds

METHOD

Cut the artichokes and place them in water and lemon. Clean and chop the potatoes and place them in cold water. Do the same with the baby onions. Finely chop the stale bread and add it to the chopped parsley and garlic. Add the grated Pecorino and mix (to obtain the flavoured bread).

Take a 10 cm deep roasting tin, pour in the extra virgin olive oil and sprinkle with the flavoured bread. Lay the potatoes on the bottom and follow with the artichokes, onions, wheat and a few tomatoes, seasoning with pepper and coarse salt. Make another layer of potatoes and sprinkle with some more flavoured bread. Then add the water to cover all the ingredients and dress with a drizzle of excellent quality extra virgin olive oil.

Take a larger roasting tin and place the uncontaminated earth without any vegetable residue on it. Dampen with water and sit the other tin containing the ingredients inside it. Cover with an almost hermetically sealed lid and cook at 200 °C in a static oven for about 100 minutes, removing the lid for the last 5 minutes to allow the ingredients to colour.

Dress with some excellent quality extra virgin olive oil before serving.