The original one, from Trentino, especially from Paganella: my grandparents’ land.
I used to hear the lovely cooking sound as soon as my foot stealthily entered my grandma kitchen (I think the hottest place in the world with its 33°C ).
It doesn’t matter if there’s no more stove in the house to cook it, the potato savory pie remains a sweet, delicious childhood memory: a must for winter dinners!
SERVES 4 PEOPLE
READY IN 25’
1 tablespoon flour
1 tbsp milk
Salt to taste
1 tablespoon oil + 1 tablespoon butter
STEP 1: GRATE THE POTATOES
Peel the potatoes and grate them with a classic cheese grater.
STEP 2: ADD INGREDIENTS
Add flour, milk, the egg and salt to the potatoes bowl. Mix.
STEP 3: COOK
Melt butter in oil in a non-stick pan. Now add the potato mixture and level it with a spoon.
Cook over medium heat covered by a lid for 10 minutes. Now turn the cake upside down with the help of the lid and cook it for 10 more minutes.
STEP 4: MAKE IT CRUNCHY
Bake the cake two more minutes per side without lid to get a crunchy crust.
#getBready & enjoy your meal