Copyright 1996 From "Savoring Spices and Herbs" By Julie Sahni, Published by William Morrow and Company, Inc., New York
Carlo Mastroberardino, of Avellino's Mastroberardino Wines, says that when he was a boy, his mother made this dish so often he can barely look at lentils anymore. Despite his personal protest, it is one of the most beloved and typical dishes of Campania, where, based in Atripalda (province of Avellino), the Mastroberardino family has been making wine since the 1500s.
Note: Can be prepared in advance; easily multiplied
An oven-roasted potato pancake with a few new twists. Try substituting rutabaga, turnips, parsnips or white potatoes for a quarter of the yams. And do use organic ingredients if at all possible. Serve this as a main dish with a salad or as a side dish with grilled pork or eggplant, and salad of fresh cabbages.
From Chef Mark Reinfeld's menu for A Holiday Vegan Feast.