We also call this “torta di potato”. A yummy and cheesy cake for any time of the day!
- 2.8 lbs. russet potatoes
- 6.2 oz. pancetta – diced
- 6 slices genoa salami – chopped
- 8.5 oz. whole milk
- 4 eggs – beaten
- 3.5 oz. butter – unsalted
- 7oz parmesan cheese – freshly grated
- 4.9 oz. mozzarella – diced
- 7 ½ oz. provolone or caciocavallo cheese – diced
- ¼ cup white breadcrumbs – freshly made
- 2 garlic cloves – crushed
- ¼ cup freshly chopped parsley – loosely packed
- fresh thyme – for sprinkling
- Preheat oven to 375ºF (190ºC).
- Boil the potatoes whole, in their skins, into a gently simmering water until they are tender. This may take about 40 minutes depending on size. Meanwhile, fry the pancetta cubes just until slightly golden.
- Drain the potatoes and set aside. Put the milk and most of the butter in the potato pot to warm up.
- Peel the potatoes, cut into chunks and mash them using a potato masher or ricer. Mix the mashed potatoes very well with the warm milk in the pot, then add the pancetta, eggs, garlic, and the remaining ingredients, except for the breadcrumbs.
- Brush or apply the remaining butter to the bottom and sides of a 9-inch springform pan. Coat the inside of the pan with about 3/4 of the breadcrumbs and carefully fill in with the potato mixture. Smoothen the surface and sprinkle with the remaining breadcrumbs, pressing them gently onto the potato mixture.
- Bake for about 1 hour and check to see if it needs another 10 minutes or so. The potato cake is set when it is mostly firm but there is a very slight wobble in the middle. Let the pan rest on a wire rack for about 5-10 minutes. Then loosen carefully by first running a knife around the edge to loosen a bit before releasing the sides completely. Slide onto a serving dish and sprinkle with a little thyme.
- Serve warm and enjoy your Sicilian potato cake!