“Timpani” potato


potatoes -. 7-8 pcs

cheese Adyghe, diced – 3/4 cup (130 g),
raw eggs – 2 pcs.
ham, diced – 1 cup (150 g)
zucchini, cut into cubes, scalded and obsushenny – 1 pc.
pumpkin without skin and seeds, cut into cubes, scalded and obsushennaya – 200 g of
butter for greasing – 1/2 cup
parsley, chopped
black pepper


Cooking method:

Half potatoes rules peeled, cut into thin slices and place in cold water to remove excess starch.
Round shape 1.5-liter is well oiled. Vystelit bottom with parchment paper, and grease the surface. The bottom and walls of the mold to put the potato slices so that the potatoes are raised slightly above its edges.

The remaining potatoes boiled in their skins until tender, peel and crush. Puree thoroughly mixed with two kinds of cheese, eggs, ham, prepared zucchini and pumpkin, salt and pepper and add the parsley.

The resulting mass is put into a mold, sealed and placed in a preheated oven. Bake for 40 minutes until golden brown. Release from the mold and serve hot.

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