Potato and Cep Gallette

Gallette di Patate e Porcini

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 400 g/14 oz potatoes
  • 100 g/ oz porcini, or chestnut mushrooms and shitake mixed
  • 20 g/¾ oz butter
  • 2 egg yolks
  • 15 g/½ oz freshly grated Parmesan cheese
  • 2 tablespoons finely chopped parsley
  • plain flour
  • 1 tablespoon extra-virgin olive oil
  • salt and freshly ground black pepper
  • butter and olive oil for frying


    Boil the potatoes in their skins, drain, peel them and pass them through a vegetable mill. Add the butter, Parmesan cheese, egg yolks, salt, freshly ground black pepper and the finely chopped parsley. Fold in well with the potato. Chop the mushrooms into small dice, fry them in olive oil, season with salt and pepper, and fold them into the potato mixture. The texture of the mixture should be dry. Flour a pastry board and roll the potato 1 cm/½ in thick, then cut it into 7.5 cm/3 in circles. Gently dust them with more flour. Fry the potato cakes in a little foaming butter and olive oil until they are golden brown. Dry them on absorbent kitchen paper and serve at once.