My husband loved this version of the Italian Potato Cake even if he's never liked it...until now. Dry-Cured Ham, not too much salted and cut into thin pieces with Thermomix and the Mozzarella Cheese rich in milk make a perfect balance. And I needed a little time to prepare it. I had some boiled potatoes in the fridge and it was too sad to give my daughters those potatoes. They were coming back from an afternoon in the park with uncle and aunt and they were very hungry!
So the potato cake idea came out. Do you prefer the classic Italian potato cake with Provola Cheese and Mortadella or this one with Dry-Cured Ham and Mozzarella Cheese?
- 3 Medium Size Potatoes
- 60 g Dry-Cured Ham
- 1 Mozzarella (125 g )
- 40 g Grated Parmesan Cheese
- 20 g Butter
- 1 Egg
- Bread-crumbs to taste
- Salt to taste
- Black Pepper to taste
How to prepare the Italian Potato Cake with Raw Ham and Mozzarella Cheese
First thing you have to do is boiling potatoes. You may do it in a pressure cooker (which is obviously a quick method) or you may do it in Thermomix without dirtying other pans.
If you want to use Thermomix, you may put 400 g of water in the bowl.
Then peel potatoes and cut them into pieces to place them in the varoma basket. 20 Min. Speed 1. Temp. Varoma. Put aside.
Put ham in the bowl. 10 Sec. Speed 7. Put aside.
Put potatoes, mozzarella, egg, butter, parmesan cheese, salt (not too much because there's raw ham too) and pepper. 30 Sec. Speed 7.
Add ham. 20 Sec. Speed 4.
Butter an oven dish, spread with bread-crumbs and pour the mixture in it.
Bake. 30 Min. 200°C.
I put my potato cake in a quite big oven dish so that the cake becomes thin. You can cut into pieces to serve it during a buffet dinner or, as I did, in its classic triangular shape.
Translated from the Italian recipe
Gateau di Patate con Prosciutto e Mozzarella Bimby