Graziosa (Agnello) Pedrazzoli, Rovereto, Trento
This recipe came from the Circolo Trentino Windsor-Detroit Cookbook, submitted by Mary Petroni. She indicated it was her mother’s recipe, Graziosa Pedrazzoli.
(Yield: 4 servings)
5 large white potatoes (peeled)
½ cup all-purpose flour
2 eggs beaten
salt and freshly ground pepper (to taste)
3 tablespoons extra-virgin olive oil
3 tablespoons butter (cold)
1. Grate potatoes using large-hole side of grater.
2.Squeeze grated potatoes in towel to remove excess liquid, and place potatoes in large bowl.
3.Add flour, eggs, salt and pepper. Mix well.
4.Grease 10x15 cookie sheet with oil and pour potato mixture into cookie sheet. Mixture should be approx. ½-inch thick.
5.Dot the top of the mixture with pieces of butter (¼-inch cubes).
6.Bake in oven preheated to 375°F until golden brown (approx. 1 hour).
Cut into triangular pieces and serve as an addition to any meal.