INGREDIENTS 

Serves 6/8 

1.5kg Agria or van der rose washed with potato skin on

1 Cup of wholemeal bread crumb

50g of butter in small cubes

3 Eggs

250g Provolone piccante or dolce cubed

200g of Pancetta smoked Praga Villani cubed

150g grated Grana Padano

2 Teaspoons of grated nutmeg

Salt and pepper to season

METHOD

  1. Boil the potato whole (skin on) in a large pot of salted water. When a knife can go through the potato with ease — they are cooked.

  2. Drain the potatoes. Holding them with a cloth peel them and mash them with a masher or through a ricer. 

  3. Place the potato into a large bowl and add all the other ingredients except for 1 tablespoon of grated Grana Padano. Mix until all is combined. 

  4. Butter the bottom and sides of a oven proof baking tray and sprinkle half of the bread crumbs in it. Place the potato mixture and press slightly — cover the whole dish with it. 

  5. Sprinkle the rest of the bread crumbs plus 1 tablespoon of the Grana padano and the butter on the top. 

  6. Bake for 30 minutes at 180 degrees.

  7. Let it rest for 10 minutes before serving

Buon Appetito! 

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