- 2 1/2 pounds baking potatoes (about 5), peeled and halved
- 1 28-ounce can tomatoes, drained and chopped fine (about 1 cup)
- 1 1/4 teaspoons salt
- 4 tablespoons olive oil
- Fresh-ground black pepper
- 3/4 pound grated fontina (about 3 cups)
- 3 cloves garlic, minced
- 5 anchovy fillets, minced
- 2 teaspoons dried oregano
- 1/3 cup grated Parmesan
- Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 20 minutes. Meanwhile, put the tomatoes in a strainer set over a medium bowl. Toss with 3/4 teaspoon of the salt and let drain for 20 minutes.
- Drain the potatoes and push them through a food mill, ricer, or strainer back into the saucepan. Cook over moderately low heat, stirring, until the potato starts to stick to the pan, about 5 minutes. Stir in 2 tablespoons of the oil, the remaining 1/2 teaspoon salt, and a pinch of pepper. Remove from the heat.
- Oil a large baking sheet. Spread the potato mixture onto the baking sheet, forming two 6-by-11-inch rectangles. Top the potato with the fontina, leaving a 1/4-inch border. Sprinkle the garlic and anchovies over the cheese. Top with the drained tomatoes followed by the oregano and Parmesan. Drizzle with the remaining 2 tablespoons oil. Bake the potato pies in the lower third of the oven until the cheese is bubbling and the edges are golden brown, about 25 minutes.
Barbera and Dolcetto are the everyday workhorse wines of Piedmont. The more acidic and fruitier Barbera is the better choice for dishes with a lot of tomatoes.