Serves 5:
1 kg potatoes
300 g flour
300-400 g “invernengo” cheese or summer cheese*
1 slice gorgonzola
2 cloves garlic
Peel and dice the potatoes. Cook them in boiling water. Meanwhile, cook the garlic cloves in a generous amount of oil over a low heat. Dice the cheeses. Drain the potatoes and pass through a food mill or potato ricer, adding the cooked garlic cloves with the oil. The mixture should be very liquid. Add the flour and mix with a steel whisk until the mixture becomes quite thick. Add the cheeses, mix thoroughly and serve hot.
* Down in the valley, the cheese made in the winter from the milk of cows fed on hay is called “invernengo”. Summer cheese is made when the cows eat fresh grass in summer. Of course, summer cheese has far more flavour and is highly valued. Furthermore, it seems that the best cheese is the one made from the milk of cows that graze in the meadows around Rest!