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Ingredients

• 2½ pounds russet potatoes, peeled and cut into ½-inch slices
• 1 cup half-and-half
• 4 tablespoons (½ stick) unsalted butter, cut into pieces
• ½ teaspoon salt
• Freshly ground black pepper
• 3 large egg yolks
• 6 tablespoons olive oil
• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1½ cups frozen green peas
• 1 recipe Tomato Cream Sauce (recipe follows)
• ½ pound mozzarella cheese, cut into ½-inch cubes
• ⅓ cup olive oil
• 1 tablespoon unsalted butter
• 1 cup finely chopped Vidalia onion
• 2 tablespoons minced garlic
• One 28-ounce can crushed tomatoes
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup heavy cream
• 2 tablespoons freshly grated Locatelli Romano cheese

Description

Chow