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    You are in: Home / Community Forums / Italian Cooking / Northern Italian recipes
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    Northern Italian recipes

    Fri Oct 21, 2011 8:28 am
    Newbie "Fry Cook" Poster
    Im looking for any northern italian recipes. Specifically a recipe my grand father used to make using sliced potatoes and hard boiled eggs, cooked in a creamy sauce.Im not sure what the name of this dish is or what else it consists of. Any information would be much appreciated. Thanks
    Fri Oct 21, 2011 10:09 am
    Forum Host
    Hi, Welcome to the Italian forum. icon_smile.gif
    If you can narrow down where in northern Italy (Liguria, Piemonte, Lombardia, Veneto, Friuli Venezia Giulia, Val d'Aosta, Trentino Alto Adige) your grandfather was from, it would help in locating a recipe. The dish sounds like it may have Austrian/Hungarian/Ukrainian roots.
    Edited to add:

    This dish is from the Friuli Venezia Giulia region, (which was under Austrian rule for centuries) therefore the use of sour cream (which is scarce in most of Italy). Perhaps your grandfather made a bechemel sauce for his version.

    Patate con la Panna Acida - 4-6 servings

    2 1/4 pounds (1 k) potatoes
    1/2 cup sour cream
    1/4 pound smoked pancetta (this is similar to bacon, but with no sugar added), in a single slice, diced
    2 hard-boiled eggs, sliced
    Unsalted butter for greasing the pan

    Boil the potatoes until a skewer penetrates smoothly in lightly salted water, then peel them, and once they have cooled, slice them.

    Preheat your oven to 320 F (160 C).

    Butter an oven pan and lay down the potato slices. Pour the sour cream over them, sprinkle the diced pancetta over all, then put down the sliced hard-boiled egg, and heat through in the oven until the potatoes are browned.
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    Potato Egg Casserole a La Hot Potato Salad

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    3 lbs small potatoes
    1 1/2 tablespoons salt
    6 hard-cooked eggs
    1/4 lb sweet Italian sausage
    1/2 lb boiled ham, sliced
    1 cup sour cream
    1/4 lb butter

    Preheat the oven to 350 degrees.
    Cook potatoes in their skins in enough salted (about 1 tb salt) water to cover them.
    Cook potatoes until tender. Then peel and slice.
    Peel and slice hard boiled eggs.
    Butter a glass casserole dish well. Arrange a layer of sliced potatoes neatly on the bottom (about 1/3 of the potatoes). Season with salt.
    Melt the butter and sprinkle a little on top of the potatoes.
    Top the potato layer with a layer of ham slices, then top the ham with another layer of potatoes.
    Sprinkle the layer with salt and drizzle with butter.
    Arrange egg slices and then sausage slices on top. Finish with a final layer of potatoes.
    Pour any remaining butter on top. Spread sour cream over all and bake 30 minutes.
    Sformato All'Emiliana - Serves 4

    4 large russet potatoes, peeled

    1/4 cup all-purpose flour

    2 ounces sliced ham, cut in bite-size pieces (substitute 4-5 sliced hard boiled eggs, for the ham)

    1 teaspoon salt

    1/2 teaspoon pepper

    1 cup milk

    1/4 cup butter, melted

    1/4 cup grated Parmesan cheese

    Preheat oven to 350°F. Butter a 9″ × 13″ baking dish; set aside.

    Slice the potatoes into ¼-inch-thick slices.

    Put down a layer of 1/3 of the potato slices in the baking dish, then sprinkle half of the flour over them. Add half of the ham (layer the sliced eggs over the potatoes); then sprinkle 1/3 of the salt and pepper over this layer.

    Add another layer of potatoes, the rest of the flour and ham, and 1/3 of the salt and pepper on top of the first layer. Top this layer with a final layer of potatoes and the final 1/3 of the salt and pepper.

    Pour milk over the potatoes, then drizzle the melted butter and sprinkle the cheese over the top. Cover and bake for 1 hour, until potatoes are tender and can be pierced easily with the tip of a paring knife.
    Ham & Potato Casserole - serves 2

    1 cup cubed (1/2-inch cubes) white or red potatoes (peeled or not as you prefer)
    4 oz. gruyere; shredded
    1 tsp. unsalted butter plus additional butter to grease ramekins
    3 Tbsp. grated parmesan cheese; separated
    1 tsp. flour
    1/4 cup white wine or vermouth
    1 sm. clove garlic; peeled and finely chopped
    Dash of pepper sauce
    1 cup cubed (1/2-inch cubes) cooked ham steak*


    1. Heat oven to 400 degrees. Grease two 6-inch ramekins with butter and dust each with 1 1/2 teaspoons of parmesan cheese.

    2. Boil potatoes until just tender. Drain.

    3. Heat wine in the microwave until warm - about 45 seconds at full power.

    4. Melt butter in a small sauce pan over medium-low heat. Whisk in flour and garlic and continue to cook, stirring frequently, for 4 minutes.

    5. Whisk in the warmed wine and cook until thickened.

    6. Whisk in some of the cheese until completely melted.

    7. Continue whisking in cheese, a bit at a time, until it's all added and the sauce is smooth. Stir in mustard and pepper.

    8. Add potatoes and ham to sauce and combine. Scoop into ramekins and top each with 1 tablespoon of parmesan. Bake in center of oven for 20 - 30 minutes until golden brown.

    Variations: I've been known to use sliced hard boiled eggs , or toss some frozen peas, leftover spinach or kale into the mixture or to substitute a chopped, cooked Italian sausage link for the ham.

    Last edited by Dee514 on Fri Oct 21, 2011 12:01 pm, edited 2 times in total
    Fri Oct 21, 2011 11:55 am Groupie
    The only one I know has cooked leftover salt cod in it. But if you follow the recipe and leave out the salt cod it might work.
    4 potatoes sliced thin to med.
    4 hard boiled egss thick sliced
    1 large onion sliced thin
    cooked cod

    layer in a baking dish.

    Dot with butter about 2 tablespoons.


    1/2 cup fish stock, if leaving out the cod in recipe, I would chicken stock

    1/2 cup whole milk
    1 cup half and half, or cream

    salt and pepper to taste.
    fresh chopped parsley

    pour the sauce over all evenly, and cover with foil.
    Bake until potatoes are tender done.

    Uncover and brown top another ten to 15 minutes.

    Sorry I couldn't help any more than this.

    Actually I think the eggs were put into the potaotes as a protien when there wasn't any meat to go around or not enough left over cod and thats how it originated.
    Fri Oct 21, 2011 1:13 pm Groupie
    pinky kookie
    Fri Oct 21, 2011 10:56 pm Groupie


    You can also check out this good website to see all the Northern Italian Regional Cuisines from every one of these regions and their traditional recipes: Piemonte, Lombardia, Trentino-Alto Adige, Veneto, Friuli Venezia-Giulia, and Emilia Romagna.

    North Italian Cuisines | Central Italian Cuisines
    South Italian Cuisines | Italian Island Cuisines

    Or maybe these recipes could be similar to the one you want, Lils?

    HUNGARIAN POTATO AND EGG CASSEROLE,1838,159164-232205,00.html
    Content Copyright © 2011 - All rights reserved.
    6 to 8 potatoes, cooked in their skins, peeled, and sliced
    6 to 8 eggs, hard boiled and sliced
    A little oil
    6 oz. sour cream
    Salt to taste
    Hungarian sausage, sliced (optional)
    In oiled casserole, arrange alternately one layer of sliced potatoes and 1 layer of sliced eggs (sausage may be added as a layer, if used). Between layers, sprinkle a little oil and salt and dab on some sour cream. Finish with a layer of potatoes. Top with salt, oil, and sour cream. Cover with tin foil and bake in oven at 350 degrees for 45 minutes. Serves 4.

    LAYERED POTATOES AND EGGS CASSEROLE,1950,148166-228204,00.html
    Content Copyright © 2011 - All rights reserved.
    6 med. size potatoes (boiled in skins)
    6 eggs, hard boiled
    1/4 lb. butter
    1/3 c. bread crumbs
    1/2 pt. sour cream
    Salt and pepper, to taste
    Melt butter and line a 2 quart casserole with 2 tbsp. butter. Sprinkle some of the bread crumbs in the bottom. Peel and slice potatoes and eggs 1/4 inch thick. Put layer of sliced potatoes, then layer of sliced eggs, salt and pepper, melted butter, and bread crumbs; about half way, spread some sour cream. Continue layers in this manner and end with layer of potatoes. Pour remainder of sour cream on top. Sprinkle with paprika. Bake at 375 degrees for about 1 hour, or until golden brown.
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