Potato pie with salami

Made with Salame Milano ·
Execution time
1 h
Difficulty

Ingredients

/home/ek41iafz/public_html/casamodena-parmareggio.com/wp-content/themes/bonterre/single-ricetta.php:68:string '<ul>
<li>600 g potatoes</li>
<li>50 g grated Parmigiano Reggiano</li>
<li>2 whole eggs</li>
<li>120 g Casa Modena Salame Milano</li>
<li>120 g scamorza</li>
<li>butter and breadcrumbs for the moulds as required</li>
<li>salt as required</li>
</ul>
' (length=248)
  • 600 g potatoes
  • 50 g grated Parmigiano Reggiano
  • 2 whole eggs
  • 120 g Casa Modena Salame Milano
  • 120 g scamorza
  • butter and breadcrumbs for the moulds as required
  • salt as required

Preparation

/home/ek41iafz/public_html/casamodena-parmareggio.com/wp-content/themes/bonterre/single-ricetta.php:84:
array (size=6)
  0 => 
    array (size=1)
      'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
' (length=208)
  1 => 
    array (size=1)
      'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
' (length=215)
  2 => 
    array (size=1)
      'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
' (length=285)
  3 => 
    array (size=1)
      'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
' (length=173)
  4 => 
    array (size=1)
      'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
' (length=138)
  5 => 
    array (size=1)
      'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
' (length=159)
1

Boil the potatoes in salted water, mash them with a potato masher and combine them with the breadcrumbs and eggs

2

Butter one large mould (or 4 single-portion moulds) and sprinkle with breadcrumbs.

3

Make the pies creating a layer of potato mash.

4

Add the Casa Modena Salame Milano, previously cut up and place it on the scamorza cheese.

5

Repeat this step 3 times and finish it all with another layer of potato.

6

Bake in the oven for 20 minutes at 180°C until the surface is golden brown.

7

Leave to cool, remove from the moulds and serve.