Michele Scicolone
Author of "Fresh Taste of Italy"


Potato, Cheese and Prosciutto Casserole
Sformato di Patate

Yield: 8 servings

• 2 pounds baking potatoes, scrubbed
• 3 1/2 Tablespoons breadcrumbs
• 1 cup whole milk ricotta
• 1 cup milk
• 1 cup plus 2 Tablespoons freshly grated Parmesan cheese
• 2 1/2 eggs, beaten
• 1/4 teaspoon nutmeg, freshly grated
• 1 cup diced fresh mozzarella (may be substituted with good quality packaged mozzarella)
• 4 ounces thinly sliced prosciutto, cut into thin strips
• Salt and freshly ground pepper to taste

Place the potatoes in a large saucepan with a generous amount of cold water. Cover and bring to a boil. Cook until the potatoes are tender when pierced, about 25 minutes. Drain and cool slightly.

Preheat the oven to 375°F. Butter a 12 x 9 x 2 inch baking dish or a shallow casserole dish and sprinkle with 1 tablespoon of the breadcrumbs.

Peel and mash the potatoes. Stir in the ricotta, milk, 1 cup of the Parmesan, eggs and nutmeg. Season with salt and pepper. Stir in the mozzarella and prosciutto.

Spoon the mixture evenly into the baking dish. Sprinkle with the remaining Parmesan and breadcrumbs. Bake until the top is golden and the center is heated through, about 40 to 45 minutes. Let cool for 10 minutes before serving.


Adapted from "A Fresh Taste of Italy" by Michele Scicolone, Broadway Books, New York, N.Y. Copyright 1996.

Michele Scicolone's New Year's Resolution
To bake bread often, keep my kitchen knives sharp, and eat more truffles.


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