Ingredients
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31⁄4 pounds (1.5 kilograms) Yukon Gold potatoes
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2⁄3 cup (165 milliliters) warm 2 per cent milk
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4 oz (120 grams) Ragusano cheese, grated
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4 large eggs, whisked
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Pinch each of sea salt and ground pepper
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Pinch of ground nutmeg
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31⁄2 oz (100 grams) salami cacciatore
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5 oz (140 grams) mozzarella cheese
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2 oz (60 grams) unsalted butter, plus extra for greasing
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1 cup (250 milliliters) fine breadcrumbs
Directions
- Preheat the oven to 350°F (180°C).
- Wash the potatoes. Bring a medium pot with six cups (1.5 l) of water to a boil over medium-high heat. Boil the potatoes for 40 minutes or until they are tender. Remove them from the heat, and let them cool until comfortable to the touch.
- Peel the skins off the potatoes, and place the potatoes in a bowl. Discard the skins. Add the milk, and mash the potatoes with a “schiacciapatate” (potato masher).
- Transfer the mashed potatoes into a medium bowl. Add the grated Ragusano cheese, whisked eggs, salt, pepper, and nutmeg. Mix well using a wooden spoon. Set aside.
- Cut the salami into small cubes, about 1 × 1 inch (2.5 × 2.5 cm). Then, cut the mozzarella cheese into cubes, about 11⁄2 ×11⁄2 inches (4 cm × 4 cm). Add both to the potato purée, and mix well using a wooden spoon.
- Grease a 6- x 6-inch (15 x 15 cm) baking dish with unsalted butter, and then cover the bottom of the dish with the breadcrumbs, reserving a little bit for the top. Add the potato purée and spread it evenly across the dish, using a spatula.
- Sprinkle the top with the remaining breadcrumbs and little curls of butter.
- Place the dish into the preheated oven, uncovered, and bake for one hour or until the top is golden brown.
- Remove the dish from the oven, and let it stand for 15 minutes before serving. Serve while still warm. Buon appetito!
