4 EGGS
¼ CUP RICOTTA – drained
½ CUP PARMIGIANO – freshly grated
1 CUP PECORINO freshly grated
4 TBS BUTTER – unsalted
1 LB FRESH MOZZARELLA – cubed ¼-inch
½ CUP MILK
4 LBS POTATOES
½ LB SOPPRESSATA – diced
¼ CUP PARSLEY – finely chopped
½ CUP FRESH BREADCRUMBS

Heat oven to 450º.

Butter a 12-inch springform pan with 2 Tablespoons of the butter and dust with some of the breadcrumbs.

In a medium bowl, lightly beat the eggs, add the milk and ricotta and set aside.

Boil the potatoes until tender, about 35-45 minutes.  Drain, peel and pass through ricer, while they are still warm, into a very large mixing bowl.  Use a spatula to fold in the Parmigiano and pecorino cheeses.  Add the soppressata and parsley and stir just enough to evenly mix.  Gently stir in the egg mixture.  (Do not over stir at this point or it will become too stringy, be very careful.  Just gently stir in the egg mixture.)

Spoon half of the potato mixture into the prepared pan and gently and smooth it all the way to the edges.  Sprinkle the mozzarella over the potato mixture to within ½-inch of the edge.  Top with the remaining potato mixture, smooth to fit to edge.  Sprinkle with remaining breadcrumbs and dot with remaining butter.

Bake until a light golden brown; 25 – 30 minutes.  Remove from oven and let rest for 15 minutes at a minimum.  Unmold and serve warm, in wedges.

BUON MANGIATA!