Fresh horseradish root

The aroma of fresh horseradish rises as soon as the root is cut and grated. Its pungency is part of the character of rafanata, the baked egg-and-potato dish made for Carnival in Basilicata. A modest measured amount seasons the whole pan.

Prepare the other ingredients first, then peel and grate the root close to mixing time. The grated root joins eggs, potatoes and Canestrato di Moliterno in our recipe. Work away from your face: the freshly cut root’s aroma can make your eyes water.

Wash away any soil, trim the ends and peel the root with a small knife or peeler. Weigh the peeled portion required by the recipe, then grate it finely and mix it in promptly. Keep the remaining unpeeled root separate and wrapped until needed.

Mix the finely grated root evenly into the eggs, mashed potatoes and cheese before baking. This distributes its strong aroma through the rafanata. Keep the recipe’s measured proportion when making additional whole pans.

Choose fresh horseradish root intended for cooking. A jar of prepared horseradish sauce has other ingredients and is a different form from the raw root needed for rafanata. Check the label or ask the seller which form you are buying before weighing the recipe’s portion.

Keep the fresh root wrapped in damp paper in the refrigerator, following any directions supplied with it. Peel only the portion you need and grate it shortly before use. If the root comes in a labeled pack, retain its storage instructions and date.