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Potato Pie with Cotechino or Zampone

Second Course

Serves 7:
625 g (22 oz) potatoes
75 g (2.65 oz) bread for toast without the crust
250 g (8.82 oz) vegetable cream
125 g (4.4 oz) cotechino or zampone
2 eggs
5 g (1 tsp) salt
0.1 g (1 pinch) of pepper
extra virgin olive oil


Soak bread in vegetable cream. Peel and wash potatoes, cook in a pan with a drizzle of extra virgin olive oil. Puree the soaked bread and potatoes in a blender. Add the rest of the ingrediants while mixing. Butter round baking molds and fill completely. Bake in a bain-marie for 30 minutes at 160 °C/180 °C (320 °F/350 °F). Once removed from the oven served with creamy white beans and tomato.