Back
Patatine
Barchette
Frisè
Fette con Buccia
Crocchette
Casalinghe
Una Tira l'Altra
Extrafini
Tocchetti
We Love Croccanti
We Love Extrafini
We Love Rustiche
We Love Con Buccia
We Love Gustose
We Love Crocchè
We Love Ghiotte
We Love Dolci
Mickey Mouse Croquettes
Gnocchi di patate
Fior di Purè
Iodì
Rossana
Bianca
Yellow Flesh Potatoes
Red skin potatoes
Early Potatoes
PDO Potato from Bologna
PGI Potato from Sila
Potatoes from Lombardy
Potatoes from Tuscany
Potatoes from Umbria
Early Potatoes from Sicily
BRING INSTANT CHEER TO YOUR HOME AND YOUR TABLE.
Crocchè filled with mozzarella
Fior di zucchine
Petali di cipolle
Foglie di salvia
Tris di verdure
Stick di zucchine
Stick di ortaggi misti
Extra Patatine
Barchette con buccia
Carciofi
Bocconcini di baccalà
Capperi
Extra Steakhouse
Extra Crispy Kings
Patatine taglio classico
Casalinghe
Fiammifero
Extra Wonders
Tocchettoni Rustici
Novelle
Extra Spikky
Spicchi
Spicchi con buccia
Fette con buccia
Crocchette
Purea di patate in dischi
Tocchetti al naturale
Rustici al naturale
Spicchi al naturale
Novelle al naturale
Gnocchi di patate
Chicche di patate
Professional
Boost your creativity with our unlimited product ideas
A wide range of products designed to add value to your restaurant's menu. You will surely find the kind of Pizzoli frozen potatoes that best meets your needs.
In the kitchen
Potato, Gorgonzola, and Walnut Quiche
Difficulty
Time
90 min.
INGREDIENTS. Serves 4.

600g Iodì potatoes
1 roll of shortcrust pastry
80g cow’s-milk ricotta
150g cream
150g gorgonzola
50g grated Parmesan cheese
salt, butter, walnuts as needed
mixed-leaf salad to serve
Recipe by
Preparation
Peel the potatoes and cut them into thin slices. Boil for 10 minutes in lightly salted water and drain.

Pour the cream into a saucepan, and add the Parmesan, ricotta, and diced Gorgonzola. Place the pan over a low heat and stir until the mixture is smooth.

Butter and flour a 24-cm round mould, then line it with the shortcrust pastry and spread the cheese sauce over it.

Put a layer of potatoes slices on top and cover with more cheese sauce and a few chopped walnuts.

Finish with a layer of potatoes and a few tablespoons of cheese sauce. Spread some butter flakes over the top and bake at 180°C for 40 minutes, then continue for another 10 minutes in conventional mode and heat only from the bottom.

Take the quiche out of the oven and wait 20 minutes before removing it from the mould and cutting it into slices. Garnish the top with a few walnuts, then serve with the mixed-leaf salad.