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Neapolitan Potato Cake

Neapolitan Potato Cake

Neapolitan Potato Cake

Serves 4

1 packet Sabato herb & Parmigiano breadcrumbs
1kg floury potatoes (Agria is ideal), peeled
100ml milk
70g Lewis Road Creamery unsalted butter, plus extra for greasing
Sea salt and freshly ground black pepper
pinch of Spice Trader nutmeg , freshly grated
100g Pecorino Romano , grated
2 large free-range eggs
1 large free-range egg yolk
250g Provolone Dolce , grated
100g Alejandro sliced chorizo Troncal

Preheat the oven to 200°C. Grease a 20cm springform cake tin and coat the surface with breadcrumbs. Shake out, reserving any excess breadcrumbs, and set aside.

Boil potatoes in salted water until tender. Drain potatoes and mash until light and fluffy. In a large pan heat the milk and add the potato and 50g of the butter. Beat well and then add ½ tsp salt, pepper, nutmeg and Pecorino. Mix well. Add the eggs and egg yolk and mix thoroughly.

Place half potato mixture into the prepared cake tin, cover with provolone and chorizo. Spoon the rest of the potato puree over the top. Dot the cake with butter and lightly sprinkle with remaining breadcrumbs.

Bake for 20-30 minutes, until the cake is brown on top and hot in the middle. Allow to stand for 10 minutes before serving.

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Sabato


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