And you are here why?

Pizza di patate is a classic Pugliese dish (ok, technically from Bari. Whatever) and goes by other names in other places - potato gateau, potato crumble, etc. Basically, think of it as "baked mashed potatoes", which is exactly like calling wine "fermented grape juice". True, but entirely missing the point. The recipe below comes from a friend of mine from  Puglia . OK, technically, it's her mom's, which only makes it even better, right? (Incidentally, if you want to learn - or improve - your Italian, you can do far, far worse than working with her. The site is called  LearnAmo , she's incredibly good at it, and the  videos are endlessly entertaining .) Anyhow, enough of the plug - recipe below. Ingredients 4 medium potatoes (russet, but pretty much anything will do) 2 eggs 8 oz mozzarella di bufala, diced. Not too small though. Perhaps 1/4" - 1/2" chunks 8 oz shredded cheese (use whatever you like. Mozzarella, cheddar, "fiesta cheese"...

Really, it took about 40 minutes of prep, and 20 minutes to cook, and it is easily the silkiest Ragù that I've ever made (and I make a mean Ragù Bolognese if I say so myself). That said, I have to admit that by not having it simmer for three hours, the house has not been filled with yummy Ragù-y aromae, and is clearly the poorer for it. YMMV... Anyhow, without further ado, Pressure Cooker Ragù Bolognese - - Ingredients 1 cup diced Guanciale 5 carrots 3 celery stems 1 small onion 1 lb. each Ground Beef, Pork, and Lamb 1 cup red wine 4 tbsp tomato paste dissolved in a cup of water 4 cups whole milk 3 tbsp Nuoc Mam (Fish Sauce).  Really.  Trust me.  (It goes without saying, but get the best damn ingredients that you can...) Put the pressure cooker on medium-low heat, and toss the guanciale in.  While it slowly melts into a puddle of pork-fat goodness, chuck the carrots, celery and onion into a food processor and whir away till its all mush....