Potato, Spinach & Radicchio Cakes

By GialloZafferano · 60 min

Ingredients

Instructions

1. Boil the potatoes from cold salted water for 30 to 40 minutes, until tender.
2. Meanwhile, clean the radicchio, cut into strips and then chunks. Peel and dice the onion. Sauté the onion in a large pan with a little hot oil for a few minutes until translucent, then add the radicchio and spinach. Cook over medium heat for about 10 minutes, until the spinach has wilted and the radicchio is soft.
3. Season the greens with salt and pepper, transfer to a bowl and let cool slightly. Add the eggs, grated cheese and a pinch of nutmeg and mix well.
4. Peel the cooked potatoes and mash them in a bowl. Add the butter and flour, season with salt and pepper and stir until smooth.
5. Preheat the oven to 180°C (356°F). Butter 4 dishes and spread potato mixture over the bottom and sides. Fill with the greens mixture, then cover with more potato mixture and seal the edges well.
6. Peel the remaining potatoes, slice them very thinly (about 2 mm), and arrange the slices on top of the cakes. Salt them and scatter over thyme leaves, then drizzle with a little olive oil.
7. Bake the dishes on a baking sheet for 25 to 30 minutes, until the top is crispy and golden. Serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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