Potato Cake with Mozzarella and Prosciutto
Serve this hot or warm as a first course or as a second course after soup.
1kg floury potatoes (Agria is ideal), peeled
and freshly ground black pepper
small grating of
50g , grated
2 large free-range eggs
1 large free-range egg yolk
200g mozzarella, cut into slices
100g sliced not too thinly
75g , sliced
Preheat the oven to 200°C. Grease a 20cm springform cake tin and coat the surface with breadcrumbs. Shake out, reserving any excess breadcrumbs, and set aside.
Boil potatoes in salted water until tender. Drain potatoes and mash until light and fluffy.
In a large pan heat the milk and add the potato and butter. Beat well and then add ½ tsp salt, pepper, nutmeg and Parmigiano. Mix well. Add the eggs and egg yolk and mix thoroughly.
Place half potato mixture into the prepared cake tin, cover with mozzarella, prosciutto, salami and pesto. Spoon the rest of the potato puree over the top. Dot the cake with butter and lightly sprinkle with remaining breadcrumbs.
Bake for 20-30 minutes, until the cake is brown on top and hot in the middle. Allow to stand for 10 minutes before serving.
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