I prepared it for our family for Thanksgiving (it works
best to make it a day or two ahead of time) and
the grandkids had it demolished in no time.
Quite versatile!
TORTA di SALAME e RICOTTA
Salami – Ricotta Pie
This simple dish makes a nice lunch or informal dinner. It is sort of the Sicilian version of Shepherd’s Pie and is perfect with just a tasty salad and some crusty Italian bread.
| 2 LBS YUKON GOLD POTATOES – scrubbed | 3 EGGS – large 2 TB BUTTER |
| 1 LB RICOTTA – whole milk | PINCH OF NUTMEG – or more, to taste |
| SALT AND FRESHLY GROUND BLACK PEPPER | ½ CUP BREADCRUMBS – divided ½ LB GENOA SALAMI – sliced, chopped |
| 3 EGGS – hardboiled – sliced | 3 TBS BUTTER – or a little more if needed |
PREHEAT OVEN TO 350º
Boil the potatoes in their skins in a large pot of salted water. Mash them with a hand masher or with a ricer and combine them with the 3 raw eggs, 2 tablespoons butter, ricotta, nutmeg, salt and pepper.
Oil a 3-quart casserole and line it with half of the breadcrumbs. Spoon half of the potato mixture into the dish, carefully spreading it over the breadcrumbs. Arrange the salami (it works best if you chop the salami very coarsely so that you have some large pieces) and the hard-cooked egg slices on top and cover all with the rest of the potato mixture. Sprinkle with the rest of the breadcrumbs and dot well with butter so that the breadcrumbs are not dry on top.
Bake for 20 – 30 minutes, until the top is puffed and golden brown.
NOTE: I tried making it in a springform pan this time, as I thought it would be firm enough to slice but the potatoes make it too soft, so I’ll go back to baking it in a casserole dish.
BUON MANGIATA!
Ancora 
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