Vegetarian potato ''cake'' with truffles

by: Margherita Romagnoli

  • Preparation 25 min
  • Cooking 70 min
  • Portions 8 pers.

Ingredients needed

Serves 4-5 people

For the mushrooms

  • 300-350 g portobello mushrooms, chopped or sliced
  • 1 clove garlic
  • 2 tbsp Favuzzi extra virgin olive oil
  • Favuzzi truffle oil
  • Favuzzi truffle salt

For the “cake”

  • 1 kg floury potatoes, peeled
  • 2 whole eggs
  • 5-6 tbsp grated parmesan
  • 150 g provola or smoked provolone, diced
  • Butter and breadcrumbs
  • A pinch of nutmeg, salt and pepper

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Steps of preparation

  1. In a nonstick pan, sauté the garlic clove in olive oil.
  2. Add the mushrooms and cook them for 20 minutes or so.
  3. Drain the cooking water from the mushrooms, then add a drizzle of truffle oil and some truffle salt. Set aside.
  4. Cook the potatoes by steaming them.
  5. Preheat oven to 182°C (360°F). Butter a round 22 cm cake pan and coat the bottom and the sides with breadcrumbs. Set aside.
  6. Purée the potatoes in a bowl using a vegetable mill or a masher. Do not use a blender!
  7. Add the eggs, cheeses, nutmeg, salt and pepper. Mix quickly until smooth in texture (add 1 or 2 tbsp milk if the mixture seems too dry).
  8. Using a lightly damp spoon, spread half the mixture at the bottom of the oiled pan.
  9. Add the mushrooms and cover with the rest of the mashed potatoes. Sprinkle with breadcrumbs and some truffle salt, then dot with butter.
  10. Bake in the oven for about half an hour, until the top is browned.
  11. Leave to cool for a few minutes and serve.

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