446. Tortino di Patate I

Potato Pie I

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This dish, like the one in recipe 443, can be served as an entremets or with cotechino or zampone.

Ingredients

  • 500 grams (about 1 pound) of nice, big, starchy potatoes
  • 50 grams (about 1

Method

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