To this traditional Sicilian dish, which I revisited in an easy and tasty version, I combine our Il Frappato because it takes a red, light, fresh, capable of supporting the potato and salami. Able to take you to Sicily and leave you complexity but lightness in your mouth.
Perfect for a tasty lunch but leave you focused!
Ingredients for 4 persons
2.2 pounds of potatoes
approximately 3.5 ounces of salami
1 mozzarella
nutmeg
extra-virgin olive oil
1.75-2 ounces of grated Parmesan cheese
3.5 fluid ounces of milk
2 eggs
breadcrumbs
Boil the potatoes, peel them, and then mash them in a blender. Add the eggs, the grated Parmesan cheese, the cubed mozzarella, and mix well. Season with salt and pepper and a bit of nutmeg. Oil an oven dish and sprinkle it with the breadcrumbs. Place the mixture on the breadcrumbs, flatten it with a spatula, and cover it with more Parmesan cheese and breadcrumbs. Bake in a 350° oven, previously heated, for 30 minutes.