INGREDIENTS

INSTRUCTIONS

This recipe appeared in The Washington Post a couple of weeks ago and
we tried it. It was terrific. I had the leftovers for lunch the next
two days in a row. We initially served it as an entree with salad and
bread. I've written the recipe as it appeared in the paper. See my
noters at the end.  From "La Cuchina Siciliana di Gangivecchio" by
Wanda and Giovannna  Tornabene  Cook the potatoes in lightly salted
boiling water until very tender,  about 15    minutes. Drain.  Preheat
oven to 375 degrees.  Pass the potatoes through a food mill or ricer
into a large bowl.  Cool for 5 minutes. Add eggs, milk, butter,
pecorino, ham, salami,  caciocavallo or provolone, mozzarella and
parsley. Season well with  salt and pepper and mash together until
creamy.  Grease the bottom and sides of a 10 inch round baking pan with
at  least 3 inch sides with butter. Coat with bread crumbs.  Turn
potato mixture into the pan and smooth down evenly. Sprinkle  lightly
with bread crumbs, then gently press bread crumbs into the  potato
mixture.  Bake in preheated oven for 45 minutes.  Let rest for 5
minutes. Pass the thin blade of a knife along the  inside edge of the
pan and, holding securely, invert the pan. Serve  hot, at room
temperature, or cold.  My notes: we didn't alter the recipe at all,
except for our use of  regular deli salami, and regular non-Italian
parsley. We used a 10  inch springform pan, which worked very well.
]]]]  Pie AKA: Patricia Williams The Washington Center for Internships
&  Academic Seminars Washington, DC pie@twc.edu  Posted to EAT-L Digest
11 Feb 97 by Patricia Williams <PIE@TWC.EDU>  on Feb 12, 1997.

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