# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7580069841646783766
- **Gondola URL:** https://gondola.cc/posts/72694573-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/2df9d806c0.jpg
- **Posted:** 2025-12-06T16:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

🎄✨ This Potato, Artichoke & Pancetta Pie is a holiday showstopper! With a buttery crust and layers of cheesy, creamy filling, it's the ultimate Christmas comfort dish. 🥔🧀💚 @cookwithfez #HolidayPie #ChristmasDinner #SavoryPie #ItalianRecipes #ComfortFood #PotatoLovers    🧈 Ingredients for 1 pie (11-inch / 28cm diameter) For the crust: 3 1/4 cups all-purpose flour (400g) 3/4 cup + 2 tablespoons cold unsalted butter (180g) 1 teaspoon salt (5g) 1 teaspoon dried thyme, or to taste 1/3 cup cold water (80g) For the filling: 2 medium potatoes 4 artichokes 1 leek 1/2 cup diced pancetta (150g) 3/4 cup soft cheese or Fontina, diced (200g) 1 cup grated Parmigiano Reggiano (100g) 3 tablespoons heavy cream (50ml) Extra virgin olive oil, as needed 1 egg yolk, for brushing 👩‍🍳 Preparation 1. Make the crust: On a clean surface, mix the flour, salt, and thyme. Add the cold butter in pieces and work it into the flour using your fingertips until the mixture resembles coarse sand. Add the cold water and knead just until the dough comes together, about 5 minutes. Wrap and refrigerate for 1 hour. 2. Prepare the filling: Clean and slice the leek. Clean the artichokes, removing the tough outer leaves to get to the hearts, then chop them. In a pan, sauté the leek in olive oil, then add the artichokes. Roast well for 10 minutes. Add the heavy cream and cook for another 5 minutes. Thinly slice the potatoes using a mandoline or sharp knife. 3. Assemble the pie: Roll out the chilled crust to about 1/8 inch (0.3mm) thick and line a greased and floured 11-inch pie pan. Layer in this order: half the cheese, half the pancetta, sliced potatoes, artichokes, and half the Parmigiano. Repeat for a second layer. Cover with another rolled-out crust, seal the edges well, and poke a few holes on top. Brush with egg yolk and refrigerate for 30 minutes. 4. Bake: Bake at 345°F (175°C) for 50 minutes to 1 hour, until golden and crispy. Let rest for 10 minutes before removing from the pan and slicing.

## Stats

- **Views:** 1,863
- **Likes:** 34
- **Shares:** 1
- **Comments:** 0

## Credits

No public credits are recorded here. This does not identify who made the post.

## Tags

potatolovers, savorypie, italianrecipes, holidaypie, comfortfood, christmasdinner

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