Venetian-Style Potato Cake

Grate the potatoes using a coarse-hole grater for the traditional method, or use a food processor for a more practical method. Do not process them too finely — aim for a batter-like mixture that is still fairly coarse and grainy.

Transfer the grated potatoes to a bowl and add the water, milk, salt, and pepper. Mix to combine.

Grease a rectangular nonstick, copper, or iron baking pan (approximately 25 × 35 cm) with most of the lard or oil. Note: a smaller pan makes a thicker cake; a larger pan makes it thinner.

Spread the potato mixture evenly in the greased pan. Dot the surface with the remaining lard or drizzle with a little more oil.

Bake on the lowest rack: in a conventional oven at 220°C or in a convection oven at 200°C. Bake until the cake develops a thick, golden crust (time depends on oven power and pan thickness).

Finish by baking another 5 minutes at the same temperature to brown the top as well.

Serve immediately, cut into squares. It is delicious freshly baked with cured meats, vegetables, and cheeses, and can be served in place of bread.