# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7629643535523876118
- **Gondola URL:** https://gondola.cc/posts/72693739-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/16611660c9.jpg
- **Posted:** 2026-04-17T15:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

Golden, flaky, and filled with layers of creamy potatoes and melted cheese 🥔🧀✨ This Swiss chard-wrapped pithivier is comfort food with a gourmet twist! #Pithivier #ComfortFood #CheeseLovers #giallolovesitaly @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, as needed Freshly ground black pepper, to taste Ice, for cooling Method 1. Prepare the potatoes Peel the potatoes and slice them into 1/4-inch (0.5 cm) thick rounds. Using a round cutter, cut them into even discs. Place the potato discs in a saucepan with the heavy cream and cook gently until tender but still holding their shape. Remove carefully and set aside. 2. Prepare the Caciocavallo Cut the Caciocavallo into slices of the same thickness and use the same round cutter to make discs matching the potatoes. Take the cheese trimmings and add them to the cream used to cook the potatoes. Gently heat and stir until melted and smooth to create a Caciocavallo fondue. Strain if needed and keep warm. 3. Prepare the Swiss chard Clean the Swiss chard leaves thoroughly. Blanch them in boiling salted water for a few seconds, then immediately transfer them to ice water to cool and preserve their color. Drain and dry them well. 4. Build the filling Using a ring mold, layer: 5 layers of potato 5 layers of Caciocavallo Season lightly with black pepper between the layers. Carefully remove from the mold. 5. Wrap in Swiss chard Wrap the layered potato and cheese stack completely with the cooked Swiss chard leaves, enclosing it neatly. 6. Wrap in puff pastry Roll out the puff pastry and cut 2 circles: 1 slightly larger 1 slightly smaller Place the wrapped filling in the center of the larger pastry disc. Cover with the second disc and seal the edges well. Transfer to the fridge and let rest for 2 hours. After chilling, use a knife to score the top decoratively. 7. Bake Bake at 390°F (200°C) for 20 minutes, or until golden brown and crisp. 8. Serve Cut the pithivier in half and serve with the warm Caciocavallo fond

## Stats

- **Views:** 18,862
- **Likes:** 277
- **Shares:** 14
- **Comments:** 4

## Tags

giallolovesitaly, comfortfood, pithivier, cheeselovers

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