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Potato Gateau with Pancetta and Smoked Provola Cheese

A web-exclusive recipe from Italian Cooking and Living

  • 4 large russet potatoes

  • 4 ounces pancetta, diced

  • 4 ounces smoked provola cheese, diced

  • 3 tablespoons freshly grated Parmigiano-Reggiano

  • 3 tablespoons freshly grated pecorino

  • 1 whole egg, plus 1 egg yolk

  • 1/2 cup chopped parsley

  • salt and freshly ground pepper

  • 1 cup milk, heated

  • 2 teaspoons butter, melted

  • 1 cup coarse dried bread crumbs

  • 1 slice pickled beet for garnish

  • rosemary sprigs for garnish



    Preheat the oven to 375. Place the potatoes in a large pot. Add enough cold water to cover, and bring to a boil. Cook until tender, about 15 to 20 minutes. Drain the potatoes, peel, and set aside to cool.



    When cool, pass the potatoes through a ricer into a bowl and stir in the pancetta, provola, Parmigiano and pecorino. Add the whole egg, yolk and parsley and season with salt and pepper. Gradually pour in the milk and mix until soft.



    Transfer the mixture to a round buttered baking dish, brush the top with melted butter and sprinkle with breadcrumbs. Bake in the oven until golden, about 25 minutes. Remove from the oven and unmold. Slice and serve garnished with beet and rosemary. Serves 4




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