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Pies and Tarts
potato pie
Potato Pie/Torta di Patate (using mashed potatoes, eggs, sweet and bitter almonds; flavored with lemon rind)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Ingredients

Potatoes, large and mealy, 1 1/2 pounds
Sugar, 5 ounces
Sweet almonds, with 3 bitter ones, 2 1/2 ounces
Eggs, 5
Salt
Lemon rind flavoring



Directions

Boil the potatoes, peel them, and pass them through a sieve while they are still warm.

Peel the almonds, and chop them finely together with the sugar.

Add them to the potatoes with the other ingredients.

Work everything well for a whole hour, adding the eggs one at a time.

Smear a baking pan with butter and spray it with bread crumbs.

Pour in the mixture and bake.

Serve cold the following day.


Notes

This recipe (#361) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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