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Rachel Roddy’s recipe for almond and potato cake with lemon curd and mascarpone | A kitchen in Rome

A sweet dessert with potato in it? You’d better believe it, plus it’s inspired by an Italian culinary legendWriting in 1891, in his cooking manual La Scienza in Cucina e L’arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well), Pellegrino Artusi introduces the potato as a tuber from the solanaceae (nightshade) family that was native to South America and introduced to Europe in the 16th century. He goes on to note that large-scale cultivation didn’t begin in Italy until the beginning of the 18th century, due to the “obstinacy of the masses who were averse to eating it”, adding that, little by little, the potato became more than accepted (by the poor as well as the rich), because of its good taste, ability to satisfy hunger and the way it lent itself to being cooked in so many ways.If my counting is correct, of 790 recipes in that seminal book, 30 of them include potatoes or a significant proportion of potato flour. What is especially interesting is that even though ...


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