RAFANATA BAKED POTATO CAKE OF HORSERADISH, PANCETTA & PECORINO

Rafanata gets its name from ‘rafano’, which means horseradish and is the key ingredient in this delightful dish. Slice and serve it up as a nibble or as part of an aperitivo spread, or I really like it as a side to any grilled or roasted meat. Served with a simple fresh herb salad, it makes a fantastic lunch for four lucky people

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the potatoes, chop into big even chunks, then cook in a pan of boiling salted water for 15 to 20 minutes, or until tender. Drain and leave to steam dry for 2 minutes, then return to the pan. Add 1 knob of butter and a splash of milk, finely grate in the cheese and peeled horseradish and crack in the eggs. Mash and mix well, season to perfection, then put aside.

Step 2

Preheat the oven to 200ºC. Slice the pancetta and place in a cold 18cm non-stick ovenproof frying pan. Place the pan on a medium heat and when the pancetta starts to sizzle, add the breadcrumbs. Toss over the heat until crisp and golden, then mix into the mash pan.

Step 3

Now, press the mash into the frying pan, smoothing it out with a slight curve. Fry on a medium heat for 5 minutes, jiggling the pan to create a nice rounded edge. Loosen the edges with a spatula, then lift slightly and pop the remaining knob of butter into the pan underneath. Once melted, put a plate on top of the pan, carefully flip over, and slip the rafanata back into the pan. Bake in the oven for 30 minutes, or until golden and hot through. Serve with extra horseradish finely grated over the top, to taste