Rustic potato cake

Rustic potato cake

Torta rustica di patate

By
From
Vegetables
Serves
6
Photographer
Laura Edwards

When we were children, if we had this rustic potato cake for lunch or dinner, we knew the larder or refrigerator had been thoroughly raided. A piece of salami or ham here, a piece of cheese for flavour there, eggs, parsley, salt and pepper. We were always quite happy about my mother’s choice. She was best at producing the cake; we were best at eating it!

Ingredients

Quantity Ingredient
1kg floury potatoes
55g cooked ham, cut into cubes
25g buffalo mozzarella cheese, cut into small cubes
150g provola cheese, cut into small cubes
55g parmesan, freshly grated
4 medium eggs, beaten
2 tablespoons finely chopped fresh flat-leaf parsley
a knob unsalted butter
4 tablespoons dried white breadcrumbs
4 tablespoons extra virgin olive oil
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Boil the potatoes in salted water until tender, then drain and peel them. Pass them through a potato ricer (or sieve) to make a purée. Mix the potato purée with the ham, mozzarella, Provola, Parmesan, beaten eggs, parsley and some salt and pepper.
  3. Use the butter to grease a round cake tin 25cm in diameter, and dust with some of the breadcrumbs. Spoon the potato mixture into this, and press gently with a fork to give some shape. Sprinkle with the remaining breadcrumbs, then trickle over the olive oil.
  4. Bake in the preheated oven for 35–40 minutes, until browned on top. Serve in slices. The cake is very good warm, but also excellent cold.
Tags:
Carluccio
vegetables
vegetarian
Italian
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