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Potato Cake From Chef and author Mario Batali Thursday, December 28, 2000 This sweet and savory taste treat is light. Goes great with his recipe for Turkey Breast Stuffed with Chestnuts and Prunes. 
IngredientsDirections 1. Preheat the oven to 450F. 2. In a medium bowl, lightly beat the eggs. Add the milk and ricotta and blend; set aside. 3. Boil the whole potatoes until tender, about 45 minutes. 4. Drain and peel the potatoes and pass them through a food mill. While the potatoes are still warm, place them in a very large mixing bowl. 5. Use a large rubber spatula to fold in the Parmigiano and pecorino, then add the soppresata and parsley and stir just enough to evenly mix. 6. Gently stir in the egg mixture. (If you overstir now, the potato starch becomes tough and stringy later, so be careful.) 7. Butter a 12-inch springform pan with 2 tablespoons of the butter and dust with some of the bread crumbs. 8. Plop half of the potato mixture into the pan and gently smooth it to the edges. 9. Sprinkle the mozzarella over the potato mixture to within 1/2 inch of the outer edge, but not over. 10. Top with the remaining potato mixture and carefully smooth over with a wet spatula. 11. Sprinkle with remaining bread crumbs and dot with the remaining 2 tablespoons of butter. Bake the cake until light golden brown on top, 25 to 30 minutes. 12. Remove from oven, let stand 15 minutes, unmold and serve in wedges like a pie. Serves 8 to 12. Recipe courtesy of Mario Batali, © 2000
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 MORE GREAT HOLIDAY RECIPES  Midwest Sausage and Dried Cherry StuffingMid-Atlantic Crab Boil StuffingEmeril's Deep-Fried "Cajun" TurkeyWolfgang's Apple Pecan Raisin StuffingSara's Turkey GravyMama Dip's Sweet Potato PieMama Dip's Pecan PiePepper-Stuffed TurkeyCreamed Potatoes with Spinach and Roasted GarlicFresh Cranberry CompotePecan PieRack of Lamb with Rosemary and ArtichokesCreamy Mashed Potatoes with Brown OnionsMushrooms with Fine HerbsSweet Potato CrispPumpkin Pie with Cranberry MarmaladeArugula Salad with Goat CheeseMiniature Pumpkin SoupCrispy Polenta with Exotic MushroomsTurkey, Squash and Vegetable Pot Pie with Cheddar BaconWolfgang Puck's Braised ChestnutsGratin of Sweet Potatoes with Sundried FruitsApple-Sausage Stuffing for Wild TurkeyOctober Bean and Butternut Squash Soup with Parmigiano and ProsciuttoOld Fashioned Apple PieMashed Yellow Turnips with Crispy ShallotsHot Spiced CiderSpiced Cranberry Relish |
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