Potato
and Pumpkin Pudding (Tortino di patate e zucca)
Lois Modesitt
serves 4
3 tbsp olive oil
1 garlic clove, sliced
large wedge (1.5 lb) pumpkin, cut into 3/4 inch chunks (I used a butternut
squash, peeled, chopped and boiled it)
12 oz potatoes, unpeeled (I peeled, diced and boiled the potatoes for a faster
preparation)
2 tbsp butter
scant 1/2 cup ricotta cheese
2/3 cup grated Parmesan cheese
pinch grated nutmeg
4 eggs, separated
salt and freshly ground black pepper
chopped fresh parsley, to garnish
Cook's Tips
You may process the vegetables
in a food processor for a few seconds, but be careful not to overprocess, as
they will become very gluey.
1.
Preheat the oven to 400F. Grease
an 8 cup, shallow, oval baking dish.
2.
Heat the oil in a large frying pan, add the garlic and pumpkin and cook,
stirring often to prevent sticking, for 15-20 minutes or until the pumpkin is
tender. Meanwhile, cook the
potatoes in boiling salted water for 20 minutes, until tender.
Drain, leave until cool enough to handle, then peel off the skins.
Place the potatoes and pumpkin in a large bowl and mash together well
with the butter.
3.
Mash the ricotta with a fork until smooth and add the potato and pumpkin
mixture, mixing well.
4.
Stir the Parmesan, nutmeg and plenty of seasoning into the ricotta
mixture - it should be smooth and creamy.
5.
Add the egg yolks one at a time until mixed in thoroughly.
6.
Whisk the egg whites with an electric whisk until they form stiff peaks,
then fold gently into the mixture. Spoon
into the prepared baking dish and bake for 30 minutes, until golden and firm.
Serve hot, garnished with parsley.
Is dinner ready yet?
Lois Modesitt
