(for 4 people)

  • 1.5 kg (3.5 lbs) yellow potatoes
  • 150 gr grated parmigiano
  • 100 gr (7 tbls) butter
  • 100 gr (3/4 cup) salame in cubes
  • 150 gr (5 oz) sliced, smoked provolone
  • 200 gr (2 cups) mozzarella
  • 4 eggs
  • 3 tbls breadcrumb


  • Rinse the potatoes and boil them with the skin on; when cooked and very hot, mash them with a potato ricer.
  • Add salt, pepper, eggs, parmigiano, soft butter, salami and two or three tbsp of milk. Mix well until mixture is soft and smooth.
  • Grease bakepan with butter and coat it with breadcrumbs.
  • Put half of the potato mixture in the pan, add mozzarella and provolone in slices. Cover with the remaining potatoes, making sure to flatten well with a wet tablespoon.
  • Sprinkle the top with breadcrumbs and small pieces of butter.
  • Bake in preheated oven at 355°F for about 40 min until the top is golden brown and crusty.
  • Let cool for 15 min before serving.