6 potatoes, peeled
4 tbsp (60ml) extra virgin olive oil
1 cup (250ml) pancetta, diced
1 onion, roughly chopped
1 egg
1/2 cup (125ml) freshly grated pecorino cheese
1/2 cup (125ml) parmigiano, cut into chunks
1/2 cup (125ml) freshly grated parmigiano cheese
1 cup (250ml) breadcrumbs
salt and pepper to season |
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Preheat oven to 400 degrees Fahrenheit. |
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Boil potatoes until fork tender and let cool. |
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Heat up half the olive oil in a saucepan. Add pancetta and onions.
Cook until onions are golden in colour and pancetta is crisp. |
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In a mixing bowl, mash the potatoes. For a creamier texture, use a potato ricer.
Add an egg, the cooked onions and pancetta, all the cheeses and salt and black pepper. Mix well until all
the ingredients are evenly distributed. |
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Grease a baking dish with the remaining olive oil and add half the breadcrumbs
to the base of the dish and set aside. |
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Transfer the potato mixture to a baking dish and evenly spread over a pan,
packing the mixture so it serves as a solid bed. Add the remaining breadcrumbs on top. |
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Bake for 20 minutes
or until breadcrumbs are golden brown. |
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