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Boil the potatoes until fork tender and let cool.
Heat up half the olive oil in a saucepan. Add the diced pancetta and chopped onions. Cook until the onions are golden in color and the pancetta is crisp.
In a mixing bowl, mash the potatoes. Cook's Note: For a creamier texture, use a potato ricer.
Add an egg, the cooked onions and pancetta, the grated Parmigiano cheese, Parmigiano chunks and salt, and black pepper, to taste. Mix well until all the ingredients are evenly distributed.
Grease a baking dish with the remaining olive oil and add half the bread crumbs to the base of the dish and set aside.
Transfer the potato mixture to the baking dish and spread the mixture evenly over the pan, packing the mixture so it serves as a solid bed. Add the remaining bread crumbs on top. Bake for 20 minutes or until the bread crumbs are golden brown.
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By Alvcpa
on March 23, 2012
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Tasty. No need to add salt to the recipe.. There was sufficient sodium from the pancetta and the cheeses.
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