You will be surprised by the great flavors in this dish, traditionally from the Campania region in southern Italy.
- 2 lb potatoes
- 3 oz butter
- 3 oz grated Parmigiano Reggiano cheese
- 2 eggs
- 4 oz ham, or salami
- 3 ½ oz mozzarella cheese
- 3 ½ oz Provola cheese, smoked
- salt and pepper to taste
Boil the potatoes, peel while hot and mash with a potato masher, collecting them in a large bowl.
Add the eggs, salt, pepper, half the butter, grated Parmigiano Reggiano cheese and chopped ham (or sausage crumbled).
Stir everything until well-blended.
Slice the mozzarella and provolone and set aside.
Butter a baking dish and sprinkle with breadcrumbs.
Add half the potato mixture, level using your hands and arrange the slices of mozzarella and provolone on top.
Finish by adding the remaining potatoes and level off the surface.
Sprinkle with breadcrumbs, top with a few knobs of butter and bake in oven at 400 °F, until the cake is golden.
Serve hot or warm by letting it cool for 20 minutes.
Source and picture: Academia Barilla
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