Rafanata

A baked egg and potato cake built on grated fresh horseradish.

Pork, Egg. Not vegetarian — contains pecorino whose rennet the source does not name, pork.

Ingredients

• 150 g fresh horseradish root, peeled
• 500 g potatoes, boiled and riced
• 8 eggs
• 100 g pecorino, grated
• 100 g soppressata or salami, diced
• 3 tablespoons olive oil
• 1.5 teaspoons salt
• black pepper

Method

1. GRATE THE HORSERADISH LAST, immediately before mixing, and do it at arm's length. Grated and left to stand it loses its heat within the hour, which is the opposite of what garlic or chilli does.
2. Mix the riced potato with the eggs, pecorino, salami, salt and pepper.
3. Fold the grated horseradish through. It should be assertive enough to catch the back of your nose in the raw mixture — baking takes a good deal of that away.
4. Pour into a well-oiled shallow dish.
5. BAKE IT, 190C FOR 30 MINUTES, rather than setting it in a pan. A frittata is cooked slowly flat on the hob and finished under a grill; this goes straight into the oven and comes out as a firm cake you cut in wedges.
6. It is done when the centre no longer wobbles and the edges have pulled away.
7. Eat it warm, in wedges, with bread.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes