Rafanata Materana

Name: Rafanata Materana
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Lucana
Ingredients: 400 g floury potatoes; 50 g fresh horseradish root; 6 items large eggs; 80 g pecorino di filiano; 30 ml Extra virgin olive oil; 15 g Fine breadcrumbs; 4 g Fine sea salt; 2 g Black pepper

A golden, oven-baked Lucanian frittata enriched with fluffy mashed potatoes, sharp pecorino cheese, and the pungent heat of fresh horseradish root.

🇮🇹Italy· Basilicata

Prep: 20 min
Cook: 45 min
Total: 65 min
Servings: 4
Difficulty: Easy
Calories: 360 kcal

Ingredients

0 of 8 gathered

Servings

400 g floury potatoes — unpeeled
50 g fresh horseradish root — peeled and finely grated
6 items large eggs — at room temperature
80 g pecorino di filiano — finely grated, aged sheep milk cheese
30 ml Extra virgin olive oil — divided use
15 g Fine breadcrumbs — for coating the tin
4 g Fine sea salt — to taste
2 g Black pepper — freshly ground

Equipment

•medium saucepan
•potato masher
•fine box grater
•mixing bowl
•22 cm round baking dish

Nutrition

Per serving, approximate

Calories: 360 kcal
fat: 22 g
carbs: 22 g
fibre: 3 g
protein: 18 g
calories: 360 kcal

Instructions

1
Simmer the whole unpeeled potatoes in salted water until easily pierced with a knife, about twenty-five minutes.
2
Drain the potatoes, peel them while warm, and crush thoroughly through a potato masher into a large bowl.
3
Grate the fresh horseradish finely using the fine side of a grater.
4
Whisk the eggs in a separate bowl until smooth and lightly aerated.
5
Fold the beaten eggs, grated horseradish, pecorino cheese, salt, and black pepper into the warm mashed potatoes.
6
Stir the mixture with a wooden spoon until completely smooth and evenly blended.
7
Grease a twenty-two centimetre baking dish with half the olive oil and coat evenly with fine breadcrumbs.
8
Pour the egg mixture into the prepared dish and level the surface with a spatula.
9
Drizzle the remaining olive oil across the top of the batter.
10
Bake at 190°C for thirty to thirty-five minutes until puffed, firmly set, and deep golden brown on top.
11
Rest the dish for ten minutes at room temperature before cutting into generous wedges.

Chef's tips

Grate the horseradish in a well-ventilated space as the volatile vapours are very potent. Mash the potatoes while still hot to ensure a completely smooth texture without heavy starch gumminess. Let the baked rafanata rest briefly before slicing so the interior firms up into neat, clean wedges.

Ingredient substitutions

Pecorino di Filiano → Pecorino Romano or aged Canestrato Pugliese
fine breadcrumbs → gluten-free breadcrumbs or fine polenta to keep the dish gluten-free

Storage

Store leftover slices in an airtight container in the refrigerator for up to three days.

Reheating

Warm gently in a moderate oven at 160°C for ten minutes, or enjoy cold at room temperature.

Common mistakes to avoid

•Using jarred prepared horseradish sauce, which contains vinegar and ruins the dish's earthy heat.
•Allowing the boiled potatoes to go cold before mashing, resulting in a heavy, lumpy batter.
•Baking at too high a temperature, causing the eggs to brown excessively before the centre sets.

Serving suggestions

Serve warm or at room temperature alongside a crisp, bitter leaf salad.Slice into small squares to serve as an antipasto with local cured meats.Pair with a glass of robust Lucanian red wine such as Aglianico del Vulture.