Rafanata Lucana

Ingredients

• 500g floury potatoes
• 8 eggs
• 150g grated Pecorino di Moliterno or another aged pecorino
• 50g fresh horseradish root
• 100g spicy Lucanian sausage or salami, diced (optional)
• 30g lard, for the dish
• Salt and black pepper

Before you cook

• Peel the horseradish and grate it finely, working near an open window.
• Dice the sausage if you are using it.
• Grease a 24cm baking dish thickly with lard.

Steps

1. Boil the potatoes whole in salted water for 25 minutes, until a knife slides in easily.
2. Drain the potatoes and peel them while they are still hot.
3. Mash the potatoes and leave them to cool for 10 minutes.
4. Beat the eggs in a large bowl with a good pinch of salt and plenty of pepper.
5. Whisk the grated pecorino into the eggs.
6. Fold the mashed potato into the egg mixture until it is smooth and loose.
7. Stir in the grated horseradish, then taste and add more if you want it fiercer.
8. Fold through the diced sausage if you are using it.
9. Heat the oven to 180C.
10. Pour the mixture into the greased dish and level the top.
11. Bake for 30 minutes, until set, puffed and golden at the edges.
12. Let the rafanata settle for 10 minutes, then cut it into thick wedges.