For the past decade, out of the smallest restaurant kitchen I have ever seen, Dante’s in Bologna, has come some of that city’s most surprising and refined cooking. This potato custard is an example. When Dante suggested I try it, I was as skeptical as you may be. Yet if you try it, you will find, as I did, that the common potato makes an elegant custard with a lively texture.
© 1986 Marcella Hazan estate. All rights reserved.