Potato Pancakes with Mushrooms
Tortino Di Patate E Funghi
Pour 1 tablespoon of the oil into an 8-inch nonstick saute pan and heat on high until almost smoking, about 2 minutes. Add all the sliced mushrooms and cook 2 minutes, tossing once. Add the salt, pepper, shallots, garlic, parsley and red pepper flakes. Cook 1 more minute, tossing once. Add the Marsala wine and cook 2 more minutes or until the wine has completely evaporated. Place the mucshroom mixture in a bowl and set aside.
Wipe the pan clean and add the remaining 1 tablespoon of oil. Heat on high until almost smoking, about 2 minutes. Put half the seasoned potatoes into the pan, pressing them down with the back of a spoon until they cover the whole bottom of the pan like a pancake. Make sure the potatoes are patted quite dry or the oil will splatter.
Reduce the heat to medium, top the potato pancake with the mushroom mixture and cheese. Add the remaining half of the shredded potatoes to form a second pancake on top of the mushroom filling. Press well on the edges to seal. Continue cooking on medium-low heat for 10 minutes. Turn the pancake over and cook the other side for 15 minutes, until well browned. If not brown enough, cook an additional 5 minutes on each side.
Cut into wedges and seve like a pie. If you wish to turn this into a Lucullian feast, add a dollop of sour cream to each seving and tio with a little slice of truffle.
Ive never seen a better pancale "Flcpper" than Craig D'Alessandro at the Drago Restaurant in Santa Monica. He is so adroit that no one else is allowed to perform this trick. Chefs come from other restaurants to admire his magic.
It might be easier for you to turn the pancake onto a flat pan cover of dinner plate and then slide it back in the pan. But I encourage you to practice flipping because, once you get the hang of it, it will bring you great joy and satisfaction not to speak of the admiration of your family and friends.