QUICK POTATO, HAM, AND PROVOLA RUSTIC PIE, oven-baked gratin, a soft, all-in-one dish perfect for lunch or dinner or as an appetizer.

This delicious potato, ham, and provola rustic pie is ideal for a family dinner; it comes together quickly and is incredibly delicious, soft, and cheesy.

The recipe for the potato, ham, and provola rustic pie is very simple: boil the potatoes, mash them, and prepare the savory pie to fill, simple yet very good.

Of course, you can fill it as you like, great with salami, speck, provola, or ricotta, or you can make a layer of puree, a filling layer, and another with chopped potatoes.

It’s also great with tuna and stracchino or sausage and friarielli or even with spinach, mortadella, whatever you have in the fridge.

Join me in the kitchen today for the potato, ham, and provola rustic pie!

Difficulty: Very easy
Cost: Very economical
Preparation time: 20 Minutes
Portions: 6-8
Cooking methods: Oven
Cuisine: Italian

392.47 Kcal

calories per serving

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Energy 392.47 (Kcal)
Carbohydrates 29.31 (g) of which sugars 1.37 (g)
Proteins 22.31 (g)
Fat 21.03 (g) of which saturated 13.02 (g)of which unsaturated 2.75 (g)
Fibers 3.50 (g)
Sodium 1,013.08 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1.1 lbs potatoes
1 egg
5.3 oz fiordilatte
2.8 oz cooked ham
1/2 teaspoon salt
2 tablespoons Parmigiano Reggiano DOP

Preparation

Peel the potatoes, chop them into pieces, boil them, then mash them with a potato masher and collect the puree in a bowl.
Add the salt, egg, and Parmigiano and mix well.
Oil a springform pan (8-9 inches) and sprinkle with breadcrumbs, then pour in half of the puree.
Level it, add ham and fiordilatte chunks, then cover with the remaining puree.
Sprinkle with breadcrumbs, oil, and bake at 356°F (convection) for 20-25 minutes.
Bon appétit
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