Dish

Rafanata

Rafanata is made by mixing grated horseradish with grated potatoes, eggs, and Parmesan cheese. The mixture is then fried in a pan until crispy and golden brown. The dish is typically served in wedges, either hot or at room temperature. Rafanata is a popular dish in the region of Liguria, where it is often served during the Easter holiday.

European cuisine› Mediterranean cuisine› Italian cuisine

Egg Dish

Origins and history

Rafanata is a traditional dish that has been enjoyed in Liguria for generations. It is believed to have originated as a way to use up leftover potatoes and horseradish. The dish is often served as a side dish or appetizer, and is sometimes topped with a dollop of sour cream or crème fraîche.

Dietary considerations

Vegetarian, contains eggs and dairy

Variations

There are many variations of Rafanata, with some recipes calling for additional ingredients such as onions or garlic. Some versions of the dish are also made with other types of cheese, such as Gorgonzola or Fontina.

Presentation and garnishing

Rafanata is typically served in wedges on a plate. It can be garnished with chopped parsley or chives for added flavor and presentation.

Tips & Tricks

To make the perfect Rafanata, be sure to use a non-stick pan to prevent sticking. Use a spatula to carefully flip the Rafanata, and be sure to cook it until it is crispy and golden brown on both sides. For added flavor, try adding a pinch of nutmeg or cayenne pepper to the mixture.

Side-dishes

Rafanata can be served with a variety of side dishes, such as a simple salad or roasted vegetables. It is also often served as an appetizer, either on its own or with a side of bread.