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Description
This Pesto Potato Cake is made in the traditional Napoli tradition, tracing its origins back to the 18th century to a wedding in the kingdom of Naples between King Ferdinand I of Borbone and Maria Carolina. These traditional potato cakes are typically eaten cold or at room temperature. This recipe for Pesto Potato Cake combines the rich flavors of pesto and mozzarella into savory multilayer potato cake featuring layers of pesto mashed potatoes, green beans, and fresh mozzarella that is then baked until melted and golden.
Ingredients
- 800 grams potatoes
- 200 grams green beans
- 3 Tbsp. pesto sauce
- 4 Tbsp. grated Parmesan cheese
- 1 mozzarella cheese (ball)
- 2 eggs
- breadcrumbs (as needed)
- salt
- ground black pepper
- 2 Tbsp. butter
Directions
- Preheat the oven to 180C.
- Cut off the tips of the green beans, wash them, and blanch them in salted boiling water. Drain them and cut them into small pieces.
- Wash the potatoes, cook them with their skin in a stockpot of cold water. Then peel them and mash them with a potato masher. Place the mashed potatoes in a large bowl.
NutritionView More
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| Calories470Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium810mg34% |
| Potassium1020mg29% |
| Protein24g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C80% |
| Calcium40% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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