Preparation of the Potato Loaf with Smoked Cheese and Speck

• Place the potatoes in a pot, cover them with water, and bring the pot to the heat.
  Cook them for about half an hour from the boiling point, until they are easily pierced with a fork.
  Drain them, let them cool slightly, peel them, and pass them through a potato masher, collecting the puree in a bowl.
  Add the eggs, grated cheese, 0.7 oz of breadcrumbs, and a pinch of salt, and mix thoroughly with a spoon.

• Brush a sheet of parchment paper with a little extra virgin olive oil and sprinkle it with breadcrumbs.
  Pour the prepared mixture onto it, oil your hands a bit, and shape the mixture into a rectangle about half an inch thick.
  Spread the speck on top to form a layer and add the sliced smoked mozzarella.

• Using the parchment paper, roll the rectangle starting from the longer side, to form your potato loaf with smoked cheese and speck.
  Place it on a baking tray lined with parchment paper, drizzle with a little more oil, and bake in a preheated static oven at 350°F for about twenty-five minutes, until the desired golden brown is achieved, possibly switching the oven to grill mode in the last few minutes of cooking.
  Remove from the oven, let it cool slightly, and serve sliced.

  Chez Bibia