Potato Cake and Tortelli

Peel the potatoes (not new) and grate them with a cheese grater. Scoop the pulp into a bowl, processing it immediately to maintain a uniform consistency. The texture should remain moist and grainy, without turning into a smooth puree: this structure allows for firm cooking and a crispy surface.

Combine the white flour and a pinch of salt with the grated potatoes. Mix until smooth. a mixture A smooth dough, with the flour distributed without lumps and the pulp slightly held together. Don't add any other liquid: the moisture in the potatoes must be sufficient to form the dough.

Anoint one baking pan with the lard or with plenty of olive oil. Cover the bottom evenly, so the dough won't stick during cooking and can form a golden crust. Choose a baking pan which allows for the distribution the mixture in a regular layer.

Pour the dough into the baking pan Grease and carefully level it, maintaining a uniform thickness. An even distribution promotes even cooking: the surface should be able to dry and brown without some areas remaining moist while others darken too much.

Bake in preheated oven at about 200°C (392°F). Bake until a crispy, golden crust forms on the surface. Check for doneness by observing an even color and a dry appearance on the top: the cake should not appear pale or moist on the surface.

As an alternative to the cake, form small patties from the same dough. Shape them into evenly sized patties so they can cook evenly in the oil. The portions should remain compact and thin enough to quickly develop a golden, crispy surface.

Fry the tortei in plenty of hot oil, flipping them when the first side is golden brown. Remove them when they are crispy on the outside and evenly browned. Avoid stacking them during cooking, to maintain a constant oil heat and promote dry frying.