Post by Loupy on Aug 20, 2010 22:39:15 GMT -7
Piedmont Potato Casserole
Patate Pasticciate Piemontese potato casserole, or patate pasticciate, is a rich, hearty dish that is perfect as a side dish to roasted meats.
Serves 4
Ingredients:
Butter for greasing the pan
Bread crumbs for lining the pan
2 1/4 pounds red skin potatoes, peeled and diced
1/4 cup unsalted butter, melted
2 cups freshly grated Parmigiano-Reggiano cheese
3 egg yolks
8 ounces of ricotta (ideally seiràss, a salted, slightly fermented Piemontese specialty)
3 ounces Italian Fontina, diced
3 ounces leftover boiled or roasted meat, such as roast beef, diced
Salt and pepper to taste
A pinch of freshly grated nutmeg
Directions:
Grease a casserole dish with the butter and coat in bread crumbs.
Set aside.
Preheat oven to 350°F.
Boil the potatoes in salted water until a skewer penetrates easily, then drain and rice them.
Mix the butter, half the grated cheese, and two yolks into the potatoes, and use a little more than half the mixture to line the pan.
Spread the ricotta, Fontina, remaining grated cheese and diced meat over the potatoes.
Season the mixture with pepper and a pinch of freshly grated nutmeg (don't overdo it), and cover it all with the remaining potato.
Paint the surface with the remaining yolk and bake it for 30-35 minutes or until heated through.
Serve hot.
This recipe is featured on show #1910 - Potato Casseroles.
Patate Pasticciate Piemontese potato casserole, or patate pasticciate, is a rich, hearty dish that is perfect as a side dish to roasted meats.
Serves 4
Ingredients:
Butter for greasing the pan
Bread crumbs for lining the pan
2 1/4 pounds red skin potatoes, peeled and diced
1/4 cup unsalted butter, melted
2 cups freshly grated Parmigiano-Reggiano cheese
3 egg yolks
8 ounces of ricotta (ideally seiràss, a salted, slightly fermented Piemontese specialty)
3 ounces Italian Fontina, diced
3 ounces leftover boiled or roasted meat, such as roast beef, diced
Salt and pepper to taste
A pinch of freshly grated nutmeg
Directions:
Grease a casserole dish with the butter and coat in bread crumbs.
Set aside.
Preheat oven to 350°F.
Boil the potatoes in salted water until a skewer penetrates easily, then drain and rice them.
Mix the butter, half the grated cheese, and two yolks into the potatoes, and use a little more than half the mixture to line the pan.
Spread the ricotta, Fontina, remaining grated cheese and diced meat over the potatoes.
Season the mixture with pepper and a pinch of freshly grated nutmeg (don't overdo it), and cover it all with the remaining potato.
Paint the surface with the remaining yolk and bake it for 30-35 minutes or until heated through.
Serve hot.
This recipe is featured on show #1910 - Potato Casseroles.
