|Parmesan 100gr grated|
|Pecorino romano enough|
|Milk 1/2 cup|
|Parsley 1 bunch, finely chopped|
|Salt e pepper enough|
|Breadcrumb homemade 3 tablespoons|
|Suet homemade or bought fine|
How to cook it
Boil the potatoes and , for a time, remove the peel and mash with a potato masher with small holes . Add : butter, Roman crumbs, Parmesan cheese, egg yolks, egg whites , diced provolone , salami chopped , parsley, salt and pepper. You can also add to the mix : spicy provolone cheese , ham , mortadella , capicola , all cut into small cubes . Mix well and put the milk lì'impasto only if it is too large .
Grease a pan with lard : both the bottom side wall , Throw abundant breadcrumbs and rotate so that the grain is stuck all over the walls . The residue of grain must be recovered to the upper crust . The breadcrumbs it is better that it be done at home abbrustolendo old bread in the oven which is then crushed to get the grain. Place the dough into the pan with a wooden spoon smooth the surface and grease it with flare .
Throw the chopped bread crumbs on the top surface and eliminate the rest . Apply four / five bows of lard spiral that will melt during cooking. Bake in hot fire ( # 180 for 45 minutes ) and remove when the crust is a nice brown color .
Let stand out of the oven at least a quarter of an hour.
Potato gateau dish and eaten warm or cold cold white wine to accompany it.