A Sicilian Dish Torta Di Salame e Ricotta

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 nice salad and some crusty Italian bread.

INGREDIENTS

• 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
• 3 eggs – hardboiled – sliced
• 3 tbs butter

METHOD

1. Preheat oven to 350º
2. Boil the potatoes in their skins in a large pot of salted water.
3. 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.
4. Oil a 3-quart casserole and line it with half of the breadcrumbs.
5. Spoon half of the potato mixture into the dish, carefully spreading it over the breadcrumbs.
6. Arrange the salami and the hard-cooked egg slices on top and cover all with the rest of the potato mixture.
7. Sprinkle with the rest of the breadcrumbs and dot with butter.
8. Bake for 20 – 30 minutes, until the top is puffed and golden brown.
   
   

Buon Mangiati!