ITALIAN POTATO CAKE

2 1/4 pounds potatoes, peeled and quartered
1 1/2 Tbsp unsalted butter, at room temperature
1/4 cup unseasoned bread crumbs
3/4 cup freshly grated Parmigiano-Reggiano cheese
3 ounces good Mortadella thinly sliced, then minced
2 eggs, lightly beated
2-3 Tbsp. milk
Generous pinch of frshly ground nutmeg
Salt & freshly ground pepper

Place potatoes in a saucepan with salted water to cover. Bring to a boil, decrease heat to a simmer, and cook for 20 minutes until tender. Drain and pass through a ricer.
Preheat oven to 400ºF. Use about 1/2 Tbsp of the butter to grease a 9 inch spring form pan. Coat the bottom with half the bread crumbs.

Add the cheese, Mortadella, eggs, 2 Tbsp milk and nutmeg, salt & pepper to the potatoes and mix well. They should be smooth and thoick. Add a little more milk if necessary. Spread the potato mixture in the prepared baking pan and smooth the top. Sprinkle with remaining bread crumbs and dot with bits of the remaining butter.

Bake for about 35 minutes until the top is golden. Remove from the oven and set aside for about 10 minutes. Remove sides from the pan and cut the cake into wedges for serving.

Nice lunch or supper dish served with a salad, another vegetable wild mushrooms sauteed and moistened with a little wine or steamed asparagus.
 

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE