SICILIAN POTATO-AND-EGG CAKE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a rimmed baking sheet on the top oven rack; preheat to 475 degrees F. Put the potatoes and 1 tablespoon water in a large microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until very tender, 10 to 13 minutes. Meanwhile, generously butter an 8-inch-round cake pan; sprinkle in 2 tablespoons breadcrumbs and shake to coat, then tap out the excess.
- Add 4 tablespoons butter and the parmesan to the potatoes; season with salt and pepper and mash. Gradually mash in the beaten eggs. Spread half of the mixture in the prepared pan; top with the provolone, peppers and parsley, leaving a 1-inch border. Top with the remaining potato mixture and smooth evenly. Sprinkle with the remaining 1 tablespoon breadcrumbs. Dot with the remaining 1 tablespoon butter.
- Set the pan on the hot baking sheet and bake until puffed and golden, about 15 minutes. Run a knife around the edge to loosen, then unmold. Let rest 5 minutes before slicing. Meanwhile, toss the salad greens, olive oil and lemon juice in a bowl; season with salt and pepper. Serve with the potato cake.
Nutrition Facts : Calories 663 calorie, Fat 42 grams, SaturatedFat 20 grams, Cholesterol 292 milligrams, Sodium 941 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 32 grams
GATTO DI PATATE (ITALIAN POTATO CAKE)
Gatto di Patate, a traditional potato cake recipe from Naples, Italy, is the perfect hearty side dish to serve alongside grilled steak or chicken. The bread crumb topping is makes this cheesy potato casserole completely irresistible!
Provided by BHG Test Kitchen
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Meanwhile, in a medium skillet heat 1 tablespoon of the butter over medium heat. Add onion and garlic; cook until tender. Set aside. Use another 1 tablespoon of the butter to generously coat the bottom and sides of a 2-quart square baking dish. Sprinkle bottom and sides with 1/4 cup of the bread crumbs; set aside.
- Using a potato masher or ricer, mash the hot potatoes in the saucepan until smooth. Stir in eggs, salt, pepper, and nutmeg. Stir in onion mixture, Parmigiano-Reggiano cheese, and salami.
- Spread half of the potato mixture into the prepared baking dish. Sprinkle evenly with provolone cheese. Top with the remaining potato mixture, spreading evenly to cover the cheese. Melt the remaining 2 tablespoons butter; toss with the remaining 1/2 cup bread crumbs. Sprinkle over potato mixture.
- Bake for 25 to 30 minutes or until potato mixture is heated through and bread crumbs are golden brown. Cut into squares. Serve warm.
Nutrition Facts : Calories 366 kcal, Carbohydrate 38 g, Cholesterol 91 mg, Protein 15 g, SaturatedFat 9 g, Sodium 1184 mg, Sugar 3 g, Fat 17 g, UnsaturatedFat 6 g
SICILIAN CAKE
Steps:
- In a large bowl with an electric beater, beat the ricotta and sugar until combined well. Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth. Stir in the pineapple. Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers. Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling. Sprinkle with walnuts, chocolate chips, and glaceed cherries. Cover the cake with plastic and chill overnight. Run a knife around the inside of the pan and release the sides. Transfer the cake to a serving dish.
SICILIAN POTATO BAKE
I got this recipe out of cookbook that Dreamer sent me as a gift during a regional swap. I like it because it's easy to make and my kids like it!The cookbook is called Our Favorite Recipes by St. Theresa School in Maple Ridge, British Columbia the person who submitted the recipe is Pat Sacco
Provided by bmxmama
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Layer 1/2 of potatoes, onions, tomatoes, cheese salt and spices in a shallow baking dish.
- Repeat, ending with tomato and cheese slices alternately placed across the top.
- Pour on milk.
- Cover loosely with foil.
- Bake at 425 for 25 minutes.
- Remove foil and bake a further 5 minutes.
Nutrition Facts : Calories 675.1, Fat 35.7, SaturatedFat 10.8, Cholesterol 49.9, Sodium 967.9, Carbohydrate 69.3, Fiber 6.9, Sugar 6.4, Protein 19.9
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