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Ingredients
- 4 lb Yukon gold potatoes peeled, and
- Â Â coarsely minced
- 1/2 c. extra-virgin extra virgin olive oil plus
- Â Â more to grease the baking dish
- 2 x garlic cloves thinly sliced
- 2 bn pencil-thin asparagus cut into thirds
- 1/2 c. reserved potato cooking water
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 lb pancetta ham cut 1/4" cubes
- 1/2 lb cremini mushrooms cleaned, minced
- 1/2 c. dry bread crumbs
- 6 lrg Large eggs lightly beaten
- 1 c. freshly-grated Parmesan
- 1/2 bn fresh mint leaves minced
- 4 x crimini mushrooms sliced paper thin
- 1/2 x red onion sliced paper thin
- 1 x lemon juiced
- 1/2 tsp sea salt
- 1 pch chili flakes
- Â Â Extra-virgin extra virgin olive oil as needed
Directions
- Bring 6 qts of water to boil in a large pot. Add in 2 Tbsp. salt and the potatoes. Cook till the potatoes are tender, about 8 min. Drain and reserve 1/2 c. cooking water. Set aside.
- In a medium saute/fry pan, heat 1/4 c. of the extra virgin olive oil till warm but not smoking. Add in the garlic and cook over medium heat, stirring often, till the garlic turns a light golden, about 2 min. Add in the asparagus and the reserved potato water to the pan. Season, to taste, with salt and pepper. Turn the heat to high and bring the water to a boil. Return the heat to medium and cook, stirring occasionally, till the asparagus is tender, about 5 min.
- Heat a saute/fry pan over medium heat. Add in the pancetta cubes and cook, over medium-low heat, till the fat from the meat is completely rendered, about 10 min. Once the pan has sufficient pancetta fat, add in the cremini mushrooms and saute/fry in the pancetta fat till golden, about 10 min.
- Preheat the oven to 350 degrees.
- Using a few Tbsp. of extra virgin olive oil, grease a 12-inch round baking pan with 3- to 4-inch sides. Coat the pan with the bread crumbs, shaking off any excess crumbs. Set the dish aside.
- Pass the potatoes through a food mill into a large bowl. Add in 1/4 c. oil, Large eggs, cheese, mint, and season, to taste, with salt and pepper. Stir to combine well. Spoon 1/2 of the mashed potatoes into the prepared pan and, using a wooden spoon, smooth them proportionately across the pan to create and even layer. Spoon the asparagus and then the mushrooms over the potatoes, using the spoon to smooth each into an even layer. Top the mushrooms with the remaining potatoes, using the spoon to spread them proportionately. Bake till the edges are golden, about 35 to 40 min. Remove from the oven and serve either warm or possibly at room temperature. Serve with Hee Hee Garnish.
- Hee Hee Garnish: Combine all ingredients and spoon on top of potato cake.
- This recipe yields 8 to 10 servings.
- Description: "(Sformato Di Funghi, Asparagi E Patate)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 8 servings | |
| Calories 418 | |
| Calories from Fat 161 | 39% |
| Total Fat 18.18g | 23% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 357mg | 15% |
| Potassium 1229mg | 35% |
| Total Carbs 52.96g | 14% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.66g | 2% |
| Protein 12.78g | 20% |
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