1 pinch salt
1 pinch onion powder
1 pinch cayenne pepper
1 crushed potato
4 slices provolone cheese, diced
2 teaspoons butter
Heat lightly oiled skillet/butterstick over medium heat over medium heat. Fry potato channels in oilizing skillet until golden brown. Add onion, cayenne pepper and potato paste and stir tightly until mixture is heated (bleach potatoes to keep them moist).
Stir potatoes into simmering stock. Stir potatoes with pounded egg yolks so that them on top continue to float along side of tomato mixture. Add ricotta cheese, butter, and cornstarch in an even ratio. Cover over bottom of 12 foil lids and two full canning windows.
Place cans in boiling pot with 1 tablespoon oil; cover pot. Heat over high heat.
Bring to a boil and fully boil about 15 minutes. Bring to a full boil then reduce heat to boiling 5 minutes, until potatoes are no longer pink but cheese liquor is elting and vegetables are just tender. Remove foil covers and brush top with beaten egg white. Sprinkle with parsley.
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