Timballo di patate (Italian potato cake)
A really delicious meal that is easy enough to master. That is, with the help of a potato ricer.
Print Recipe
Ingredients
- Potatoes 2 lbs (1 kg)
- Eggs 2
- Mozzarella 4 oz. (100 g), see Note below
- Parmesan ¾ cup (80 g)
- Scamorza provola, smoked, 4 oz. (100 g)
- Mortadella bologna 2 oz. (50 g)
- Proscuitto 2 oz. (50 g), see Note below
- Butter
- Salt + pepper
- Nutmeg
- Breadcrumbs 2 Tbsp
Instructions
- Preheat the oven to 350°F (180°C).
- Cook the potatoes in salted boiling water for 40 minutes. Let them cool, then peel and rice or shred the potatoes into a large bowl.
- Add ½ cup (50 g) of grated parmesan, the eggs, salt, pepper and nutmeg. Mix well.
- Slice the mortadella and the prosciutto into strips. Cut the mozzarella and the scamorza into pieces.
- Add to the potato-egg mix.
- Put into a greased baking dish.
- Smooth the surface then sprinkle with the rest of the parmesan mixed with the breadcrumbs.
- Dot with butter.
- Bake for 15 minutes. Increase oven temperature to 400°F (200°C) and bake for another 15 minutes.
- Remove from oven and let cool at least 10-15 minutes before serving.
Notes
Mozzarella: Not the hard-pressed mozzarella sold under the pretenses of being *perfect for pizza and baked dishes*. This, according to our expert, is an imposter product that doesn’t even exist in Italy. Look for the real thing swimming in a pool of milky water. Drain before using.
Proscuitto: Be easy on yourself if prosciutto is hard to come by and use any ham or replace with a nice sausage, cooked beforehand.