| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Boiling potatoes; scrubbed but unpeele |
| 8 | tb | Unsalted butter; plus, butter for greasing |
| 1 | c | Warm milk |
| 2 | Eggs lightly beaten | |
| 3 | tb | Freshly grated; parmesam |
| 5 | tb | Bread crumbs; lightly toasted |
| 8 | oz | Mozzarella; diced |
| 4 | oz | Mushroom; finely diced |
| 1 | lg | Pinch paprika |
INSTRUCTIONS
This Neopolitan dish,produces a layered cake of sorts. The mozzarella creates a generous middle layer, with serves as nice oozy contrast to the potatoes. It is a great recipe, save it. Preheat the oven to 350 F. Boil the potatoes until tender, then drain. When they have cooled slightly, peel then and pass them throuh a potato ricer, or use the masher.Mix in the butter, milk, eggs and 1 tablespoon od grated cheese. Butter a baking dish and sprinkle in half of the bread crumbs, making sure they coat the surface entirely. Tap out any excess crumbs. Spoon a half of the potato mixture into the dish, spreding it evenly. Top with mozzarella,1 tablespoon of a grated cheese, and mushroom, then cover with the rest of the potato. Sprinkle the top withthe leftover bread crumbs, the final tablespoon of grated cheese, and a little of paprika. Bake for 30 minutes. If the top isn't golden brown, place the dish under the broiler for a few minutes. Let rest for 10 minutes then serve. Posted to MM-Recipes Digest by Cozinha@aol.com on Aug 18, 1998, converted by MM_Buster v2.0l.
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