Torta di Patate
(Potato Pie with Smoked Mozzarella and Salami)
Preheat oven to 375 degrees
Serves about 8 – 10
2 ½ lbs. Yukon gold potatoes
4 T. unsalted butter, plus 1 ½ T. for the dish, pus another
1 ½ T. for the top, melted (Total 7 – 8 T. of butter)
2/3 cups freshly grated parmigiano cheese
1 cup of milk
2 large eggs, lightly beaten
½ lb. smoked mozzarella cheese, cut into pea-sized cubes
¼ lb. sopresso salami
3 T. chopped flat-leaf parsley
¼ pound fresh buffalo mozzarella (bocconcini size), thinly sliced
1 cup of fluffy breadcrumbs (see recipe below)
Cook the potatoes in salted water until tender. Drain and when cool enough, peel them and mash them in a large bowl. Stir in 4 T. of butter and the parmigiano, then add the milk, eggs, smoked mozzarella, salami and parsley.
Stir well and season with salt and pepper.
Use 1 ½ T. of softened butter to grease a pie or gratin dish, or a 9” springform pan. Spoon half of the potato mixture into the chosen dish and level the top. Cover with the fresh mozzarella slices, then top with the remaining potato mixture. Combine the breadcrumbs in a bowl with the melted butter and mix well with your hands. Sprinkle over the top.
Bake until the top is golden and crunchy and the filling is hot and bubbly, about 40 – 50 minutes. Remove from the oven and let stand about 10 minutes (longer if you are using a springform pan–about 30 minutes) before
releasing the sides of the pan or serving it from a dish.
Serve on a platter, or straight from the dish if you prefer.
Fluffy Breadcrumbs Recipe
To make big, fluffy breadcrumbs, leave an Italian-type loaf, such as ciabatta or a long loaf, out on the kitchen counter for a few days. Cut off the crust and cut into 2-inch pieces. Pulse the pieces in a processor until you have fluffy breadcrumbs. These are perfect to top gratins or for pasta. These can be packed into freezer bags and frozen for up to 6 months.