Ingredients with Measurements:
- 1 large daikon radish, peeled and grated
- 1 large potato, peeled and grated
- 1 small onion, diced
- 3 garlic cloves, minced
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- 9-inch baking dish
- Grater
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent.
3. In a mixing bowl, beat the eggs and add the grated daikon radish, grated potato, all-purpose flour, grated Parmesan cheese, salt, and pepper. Mix well.
4. Add the sautéed onion and garlic to the mixing bowl and stir until well combined.
5. Grease a 9-inch baking dish with olive oil and pour the mixture into the dish.
6. Bake for 45-50 minutes or until the top is golden brown and the center is set.
7. Let the rafanata cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 210
Fat: 12g
Carbohydrates: 18g
Protein: 9g
Substitutions for ingredients:
- Instead of daikon radish, you can use regular radish or turnip.
- Instead of Parmesan cheese, you can use any other hard cheese like Pecorino Romano or Asiago.
Variations:
- Add chopped fresh herbs like parsley or cilantro for extra flavor.
- Add cooked bacon or ham for a meatier version.
- Add sliced mushrooms for a vegetarian version.
Tips and tricks:
- Make sure to squeeze out any excess liquid from the grated daikon radish and potato to prevent the rafanata from being too watery.
- Use a non-stick baking dish for easier clean-up.
- Serve with a dollop of sour cream or Greek yogurt on top.
Storage instructions:
Store leftover rafanata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rafanata in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the rafanata on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs like parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, green beans, or asparagus.
Troubleshooting advice:
If the rafanata is too watery, try squeezing out more liquid from the grated daikon radish and potato before mixing with the other ingredients.
Food safety advice:
Make sure to cook the rafanata until the center is set and the top is golden brown to ensure it is fully cooked.
Food history:
Rafanata is a traditional dish from the Italian region of Calabria. It is typically made with grated daikon radish, potatoes, and eggs.
Flavor profiles:
Savory, slightly sweet, and earthy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian