Name: Potato Strudel
Yield: Serves 8
Cuisine: United States
Ingredients: ½ cup unsalted butter, melted; 1 teaspoon freshly ground pepper; Pinch grated nutmeg (optional); 2 teaspoons (or to taste) salt; 2 tablespoons chopped fresh parsley; 1 large egg; ½ cup diced (¼ inch) pancetta, thinly sliced; 3 tablespoons unsalted butter; 1 large onion, diced; 1 cup fresh ricotta cheese (see Note); 6 large russet potatoes

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Although this strudel is not heavy (it is lightened with ricotta cheese), it brings back memories of eating potato knishes as a kid in Brooklyn. This is an ideal accompaniment to roast beef or grilled steak.

Ingredients

6 large russet potatoes
3 tablespoons unsalted butter
1 large onion, diced

Method

Preheat the oven to 450°F. Bake the potatoes until tender, about 1 hour. Let stand until cool enough to handle, then cut lengthwise in half and scoop out the pulp. Put the pulp through a potato ricer or through the large holes of a food mill, or mash; set aside in a mixing bowl. (Do no

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of