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Recipe. FOR 4 PEOPLE

800 g (28 oz) potatoes + 2 carrots + stalks of celery + 1 egg yolk + 1 whole egg + 4 basil leaves + dried thyme + 1 red onion + 80 g (3 oz) breadcrumbs + 50 g (1.7 oz) grated Parmesan cheese + extra virigin olive oil + salt + pepper + nutmeg.

Boil the potatoes for about 40 minutes. Then peel them and mash with a potato masher. Peel and chop the carrots, celery and onion, add salt and cook with 3 tablespoons of olive oil over low heat for 20 minutes in a pan covered with the lid. In a bowl, put the mashed potatoes, the whole egg, egg yolk, cooked vegetables, thyme, nutmeg, grated Parmesan cheese and bread crumbs, then add salt and pepper and stir well to obtain a compact mixture. Shape the loaf with your hands and spread on a baking sheet coated with baking paper. Dust the surface with breadcrumbs, add a little thyme, a little oil and bake at 180° C (356°F) for about 40 minutes. The loaf will have a crispy surface and it will be softer inside. To serve, prepare a mixture of minced garlic, fresh parsley and high-quality oil.

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