Rafanata

Rafanata – Candy Coated Culinista

I had never heard of Rafanata before and it took Jamie Oliver to get me loving this simple little appetizer or lunch dish.

Yield/Serving: 8-12
Prep Time: 20 min
Cook Time: 1 hour & 20 min.
Difficulty level is: Easy

From: Jamie Cooks Italy

Ingredients
• 1 ½ lbs potatoes
• 2 knobs unsalted butter
• 2% milk
• 1 ¾ oz pecorino or Parmesan cheese
• 2 inches fresh horseradish, plus extra to serve
• 3 large eggs
• 3 ½ oz piece of smoked pancetta
• ¾ cup coarse stale bread crumbs

Assembly
1. Peel potatoes, chop into big even chunks, then cook in a pot of boiling salted water for a5 to 20 minutes, or until tender.
2. Drain and leave to steam dry for 2 minutes and return to pan.
3. Add 1 knob of butter and a splash of milk, finely grate in cheese and peeled horseradish and crack in the eggs.
4. Mash ingredients, mix well, season, and put aside.
5. Preheat oven to 400°F.
6. Slice pancetta and place in cast-iron skillet. Over medium-high, heat let the pancetta sizzle and add bread crumbs.
7. Cook until crisp and golden and then mix into the mash.
8. Press mash into the frying pan, smoothing it out with a slight curve.
9. Fry on medium-high heat for 5 minutes, jiggling the pan to create a nice rounded edge.
10. Loose edges with a spatula and life slightly and place the last knob of butter into the pan underneath.
11. Once melted, put a plate on top of the pan, carefully flip over, and slip the rafanata back into the pan.
12. Bake in over for 30 minutes, or until golden and hot through.
13. Place a mixture of small greens and shredded cheese on top.
14. Serve with extra horseradish finely grated overtop, to taste.

Please Enjoy

My thoughts
This is a great little appetizer for dinner guests; just serve a slice with a dollop of creamy horseradish. This recipe did take a lot longer than I expected for the simplicity of it all. The rafanata with its crispy crust and mashed centre with horseradish and pancetta inside adds a flavorful combination I have never tasted before.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: