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POTATOES AND LEEKS CAKE
Ingredients: 3,30 pounds of potatoes, 0,44 pounds of leeks, 13 pounds of grated Parmesan or “Pecorino”cheese, 8 teaspoons of oil, 1 glass of fresh milk, salt, pepper. For the puff pastry: 0,44 pounds of flour, 1 glass and a half of lukewarm water, 2 spoons of oil, salt. Boil the potatoes with their hull; in the meantime wash the leeks and deprive them of their green, after having cut them into thin layers; then just fry slightly in the oil. Mash the potatoes in the masher and join the grated Parmesan cheese, the leeks and a little bit of pepper, the milk and the salt. Mix with energy: you will obtain a firm mixture. At this point prepare the puff pastry mixing the flour, the water, the oil and a little bit of salt; when the mixture is smooth, draw it into a pastry of 20 inches of diameter. Cover an oily baking-pan so that the pastry juts out from the rim. Pour the potatoes and leeks mixture, spread it uniformly and fold up the part of the pastry that comes out from the rim. Bake in a high oven (400 °F) for 30 minutes, even better if you do it in the traditional “testi”.
THE "TESTAROLI"
Ingredients: 0,44 pounds of flour; one glass and a half of water; salt. Mix the flour, the water and the salt into a bowl until the mixture is smooth, then pour it into the “testo” previously heated; cover with the upper part and let it cook for 5 minutes into the embers. After this time, take the “testarolo” and cut it into small squares (about 2 inches of side). At this point fill a steel saucepan with some water and put some salt in it; before the boiling point, turn off the kitchen stove, put the “testaroli” into the saucepan and let them there for 5 minutes. After that, strain them and season with oil and Parmesan or “Pecorino” cheese. This typical dish is also excellent if seasoned with some “pesto”.
Ingredients: 3,30 pounds of potatoes, 0,44 pounds of leeks, 13 pounds of grated Parmesan or “Pecorino”cheese, 8 teaspoons of oil, 1 glass of fresh milk, salt, pepper. For the puff pastry: 0,44 pounds of flour, 1 glass and a half of lukewarm water, 2 spoons of oil, salt. Boil the potatoes with their hull; in the meantime wash the leeks and deprive them of their green, after having cut them into thin layers; then just fry slightly in the oil. Mash the potatoes in the masher and join the grated Parmesan cheese, the leeks and a little bit of pepper, the milk and the salt. Mix with energy: you will obtain a firm mixture. At this point prepare the puff pastry mixing the flour, the water, the oil and a little bit of salt; when the mixture is smooth, draw it into a pastry of 20 inches of diameter. Cover an oily baking-pan so that the pastry juts out from the rim. Pour the potatoes and leeks mixture, spread it uniformly and fold up the part of the pastry that comes out from the rim. Bake in a high oven (400 °F) for 30 minutes, even better if you do it in the traditional “testi”.
THE "TESTAROLI"
Ingredients: 0,44 pounds of flour; one glass and a half of water; salt. Mix the flour, the water and the salt into a bowl until the mixture is smooth, then pour it into the “testo” previously heated; cover with the upper part and let it cook for 5 minutes into the embers. After this time, take the “testarolo” and cut it into small squares (about 2 inches of side). At this point fill a steel saucepan with some water and put some salt in it; before the boiling point, turn off the kitchen stove, put the “testaroli” into the saucepan and let them there for 5 minutes. After that, strain them and season with oil and Parmesan or “Pecorino” cheese. This typical dish is also excellent if seasoned with some “pesto”.
THE "PATTONA"
Ingredients: 0,88 pounds of chestnut flour, half a liter of water, salt, some dried chestnut leaves. Mix the flour with some water and some salt into a bowl until you obtain a mixture of medium consistency. Then pour it onto the bottom of a “testo” previously covered with the chestnut leaves. Cover with the upper part and let cook under the ashes for thirty minutes. You can eat the “pattona” with some “ricotta”, fresh local cheese or sausage.
THE "BOMBA DI RISO" (RICE PUDDING)
Ingredients: 2,20 pounds of rice; 1,10 pounds of mixed meat (veal, sweetbread, sausage etc.), one onion, one carrot, the keel of a celery, a pinch of cinnamon, five spoons of oil, 1,10 pounds of tomatoes, 0,13 pounds of grated Parmesan cheese, five eggs, two ladles of broth, 0,04 pounds of breadcrumbs, eight capers, the grated rind of a lemon and the juice of half a lemon, salt and pepper. Pour the rice into some salted water; in the middle of the cooking drain and let it become cool. In the meantime, prepare a meat sauce browning in the oil the minced onion, the celery and the carrot; after some time add the meat cut in small pieces. When the mixture has become golden-coloured, add the peeled tomatoes, the pinch of cinnamon, the salt and the pepper; moist with the broth and let cook on a slow flame for 40 minutes. When the rice has become cool, move it to a capacious bowl and add the eggs, the rind of the lemon and the juice, the minced capers and the grated Parmesan cheese; add to the mixture a part of the meat sauce, paying attention to don’t pour the pieces of meat. Mix with energy, then grease a pudding mould ( with the particular shape “a bomba”); dust it with some breadcrumbs and pour the rice, keeping at least a fifth of it. Make a deep hole in the centre of the mould and pour the meat cooked in the sauce; cover with the remaining rice, dust with some breadcrumbs and strew the surface with some flakes of butter. Bake in a high oven (400 °F) for 30 minutes. The “bomba di riso” is an excellent single dish usually eaten on the feast of the Assumption on the meadows of “Crocetta”.
Ingredients: 0,88 pounds of chestnut flour, half a liter of water, salt, some dried chestnut leaves. Mix the flour with some water and some salt into a bowl until you obtain a mixture of medium consistency. Then pour it onto the bottom of a “testo” previously covered with the chestnut leaves. Cover with the upper part and let cook under the ashes for thirty minutes. You can eat the “pattona” with some “ricotta”, fresh local cheese or sausage.
THE "BOMBA DI RISO" (RICE PUDDING)
Ingredients: 2,20 pounds of rice; 1,10 pounds of mixed meat (veal, sweetbread, sausage etc.), one onion, one carrot, the keel of a celery, a pinch of cinnamon, five spoons of oil, 1,10 pounds of tomatoes, 0,13 pounds of grated Parmesan cheese, five eggs, two ladles of broth, 0,04 pounds of breadcrumbs, eight capers, the grated rind of a lemon and the juice of half a lemon, salt and pepper. Pour the rice into some salted water; in the middle of the cooking drain and let it become cool. In the meantime, prepare a meat sauce browning in the oil the minced onion, the celery and the carrot; after some time add the meat cut in small pieces. When the mixture has become golden-coloured, add the peeled tomatoes, the pinch of cinnamon, the salt and the pepper; moist with the broth and let cook on a slow flame for 40 minutes. When the rice has become cool, move it to a capacious bowl and add the eggs, the rind of the lemon and the juice, the minced capers and the grated Parmesan cheese; add to the mixture a part of the meat sauce, paying attention to don’t pour the pieces of meat. Mix with energy, then grease a pudding mould ( with the particular shape “a bomba”); dust it with some breadcrumbs and pour the rice, keeping at least a fifth of it. Make a deep hole in the centre of the mould and pour the meat cooked in the sauce; cover with the remaining rice, dust with some breadcrumbs and strew the surface with some flakes of butter. Bake in a high oven (400 °F) for 30 minutes. The “bomba di riso” is an excellent single dish usually eaten on the feast of the Assumption on the meadows of “Crocetta”.