Potato Tortino Recipe

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Potato Tortino Recipe

 

Ingredients

 

500 gm. potatoes

4 tbsp. parmesan cheese grated

1 tbsp. olive oil

1 tbsp. butter

1/2 tsp. cinnamon nutmeg powder

salt to taste

pepper to taste (fresh ground)

 

Method

 

Pressure cook, peel, mash potatoes.

Add 3 tbsp. cheese, salt, pepper, butter, nutmeg powder.

Heat a heavy omelet pan, add olive oil.

Press the potato mixture into pan.

Heat on low flame till base is golden brown.

Invert carefully with a wide spatula.

Roast the other side similarly.

Sprinkle remaining grated cheese on top.

Grill in oven to melt the cheese before serving.

 

Making time: 30 minutes

Makes: 3 servings

 

Note: Parmesan Cheese

 

A hard, sharp, dry Italian cheese made from skim cow's milk. It is

straw-colored and has rich flavor. Aged: 12-16 months. It is made all

over, but the best comes from Italy's Parmigiano-Reggiano, which is

often aged 2 years. (Stravecchio means it has been aged 3 years and

stravecchiones, 4 years)

We have Parmigiano reggiano , that means his origin from the region of

Parma and Reggio situated both in Emilia Romagna. Another type, of

cheese, that seems visually to the parmigiano but his taste is a bit

sweeter, is grana padano. This cheese is produced in many places of

northern Italy, and padano is the term that defines the long way of Po

river, Padano means " of the valley of Po river. " Great battle around

those two typical cheeses. In my family i vote for Reggiano, stronger,

my wife for Padano, sweeter. Both are made only in those two regions,

Emilia Romagna and pianura padana. In Italy, strictly and obviously.

 

Ethnicity: Italian Ingredient

 

Season: available year-round

 

How to select: Pregrated parmesan is available, but the flavor does not

compare to freshly grated.

 

Source <http://bit.ly/pnY5F>