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Easy
This dish, like the one in recipe 443, can be served as an entremets or with cotechino or zampone.
After you have gone through the same steps as in recipe 443, let the potatoes cool and add the Parmesan cheese and eggs.
Take a copper pie pan or a similar sized baking dish, grease it with butter, and dust with fine bread crumbs, then pour in the above mixture, well blended. Smooth out to a thickness of one or one and a half fingers, and cook in