Weigh the potatoes after cooking and peeling, and let them cool before adding the eggs.
Make ahead Serve warm after a short rest. Refrigerate leftovers within 2 hours in a shallow covered container at 4°C or below and eat within 2 days. Reheat portions until steaming throughout. If the room is above 32°C, refrigerate within 1 hour.
Rafanata
Prep 25 min · Cook 1 hr 25 min · Rest 30 min · Yield 1 pan of rafanata (about 6 portions each) · Difficulty Easy
Method
Wash similarly sized potatoes and put them in a saucepan of cold water. Bring to a simmer and cook until a skewer passes easily through the center, allowing about 35–45 minutes including heating. Drain, peel while still warm and weigh 500 g of cooked potato. Mash without adding milk or butter, spread in the bowl and let cool for about 20 minutes.Wash similarly sized potatoes and put them in a saucepan of cold water. Bring to a simmer and cook until a skewer passes easily through the center, allowing about 35–45 minutes including heating. Drain, peel while still warm and weigh 1 lb of cooked potato. Mash without adding milk or butter, spread in the bowl and let cool for about 20 minutes.
Heat the conventional oven to 180°C. Grease the bottom and sides of the pan with the lard. Peel and finely grate the horseradish, weighing 50 g of prepared root. Keep your face away from the grater as the fresh root releases its sharp aroma.Heat the conventional oven to 350°F. Grease the bottom and sides of the pan with the lard. Peel and finely grate the horseradish, weighing 1¾ oz of prepared root. Keep your face away from the grater as the fresh root releases its sharp aroma.
Whisk the eggs with the grated Canestrato di Moliterno and salt. Stir in the freshly grated horseradish and cooled mashed potatoes until evenly combined. Spread in the prepared pan in an even layer about 2 cm deep.Whisk the eggs with the grated Canestrato di Moliterno and salt. Stir in the freshly grated horseradish and cooled mashed potatoes until evenly combined. Spread in the prepared pan in an even layer about ¾ in deep.
Bake for 30–40 minutes, until the top has a golden crust and the center is set. Check that the center reaches at least 72°C with a food thermometer. Let stand for 10 minutes, then cut into portions and serve warm.Bake for 30–40 minutes, until the top has a golden crust and the center is set. Check that the center reaches at least 161.6°F with a food thermometer. Let stand for 10 minutes, then cut into portions and serve warm.
