[Update my dinner status], I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
This recipe appeared in The Washington Post a couple of weeks ago and we tried it. It was terrific. I had the leftovers for lunch the next two days in a row. We initially served it as an entree with salad and bread. Ive written the recipe as it appeared in the paper. See my noters at the end. >From "La Cuchina Siciliana di Gangivecchio" by Wanda and Giovannna Tornabene Cook the potatoes in lightly salted boiling water until very tender, about 15 minutes. Drain. Preheat oven to 375 degrees. Pass the potatoes through a food mill or ricer into a large bowl. Cool for 5 minutes. Add eggs, milk, butter, pecorino, ham, salami, caciocavallo or provolone, mozzarella and parsley. Season well with salt and pepper and mash together until creamy. Grease the bottom and sides of a 10 inch round baking pan with at least 3 inch sides with butter. Coat with bread crumbs. Turn potato mixture into the pan and smooth down evenly. Sprinkle lightly with bread crumbs, then gently press bread crumbs into the potato mixture. Bake in preheated oven for 45 minutes. Let rest for 5 minutes. Pass the thin blade of a knife along the inside edge of the pan and, holding securely, invert the pan. Serve hot, at room temperature, or cold. My notes: we didnt alter the recipe at all, except for our use of regular deli salami, and regular non-Italian parsley. We used a 10 inch springform pan, which worked very well. ]]]] =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Pie AKA: Patricia Williams The Washington Center for Internships & Academic Seminars Washington, DC pie@twc.edu ~=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Posted to EAT-L Digest 11 Feb 97 by Patricia Williams on Feb 12, 1997.
