4 lb Potatoes, peeled and
-quartered
1 tb Salt
4 lg Eggs, lightly beaten
1 c Milk
6 tb Unsalted butter, plus extra
-for greasing the pan
1/2 c Freshly grated pecorino
-cheese
1 c Chopped boiled ham
4 sl Napoli salami, chopped
-(about 1 1/2 oz.)
1/2 c Diced caciocavallo or
-provolone cheese
2/3 c Diced mozzarella
1/2 c Freshly chopped Itlaian
-parsley
Salt & freshly ground pepper
-to taste
1/3 c Dried bread crumbs
This recipe appeared in The Washington Post a couple of weeks ago and we
tried it. It was terrific. I had the leftovers for lunch the next two days
in a row. We initially served it as an entree with salad and bread. I’ve
written the recipe as it appeared in the paper. See my noters at the end.
From “La Cuchina Siciliana di Gangivecchio” by Wanda and Giovannna
Tornabene
Cook the potatoes in lightly salted boiling water until very tender, about
15 minutes. Drain.
Preheat oven to 375 degrees.
Pass the potatoes through a food mill or ricer into a large bowl. Cool for
5 minutes. Add eggs, milk, butter, pecorino, ham, salami, caciocavallo or
provolone, mozzarella and parsley. Season well with salt and pepper and
mash together until creamy.
Grease the bottom and sides of a 10 inch round baking pan with at least 3
inch sides with butter. Coat with bread crumbs.
Turn potato mixture into the pan and smooth down evenly. Sprinkle lightly
with bread crumbs, then gently press bread crumbs into the potato mixture.
Bake in preheated oven for 45 minutes.
Let rest for 5 minutes. Pass the thin blade of a knife along the inside
edge of the pan and, holding securely, invert the pan. Serve hot, at room
temperature, or cold.
My notes: we didn’t alter the recipe at all, except for our use of regular
deli salami, and regular non-Italian parsley. We used a 10 inch springform
pan, which worked very well. ]]]]
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Pie
AKA: Patricia Williams The Washington Center for Internships & Academic
Seminars Washington, DC pie@twc.edu
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Yields
1 Servings