Name: Potato Torta
Yield: Makes 8 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 4 pounds waxy potatoes, peeled; 2 cups fresh bread crumbs; Salt and freshly ground black pepper; 1/2 cup finely chopped Italian parsley; 1 cup freshly grated pecorino romano

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program.

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