Potato pizza with ham and spinach

Potato pizza finished dish

Potato pizza finished dish

Bari crestPizza di patate e prosciutto. From Bari. This is a more complicated version of the traditional potato “pizza”.  They call it a pizza here, but that name is quite confusing as it does not contain any bread or flour. To confuse matters further it is also known as Torta di patate or Gateau di patate in various regions. It is basically a potato pie filled with ham and spinach. The ham can easily be left out to make it vegetarian (if you are careful about what cheese you use of course). It can be eaten warm or cold and will keep in the fridge for 3 or 4 days. It also freezes well. Serves about 8 as a main course.

Potato pizza ingredients

Potato pizza ingredients

  • 1.2 kg floury potatoes.
  • 250g scamorza, provola or mozzarella, grated or thinly sliced.
  • 500g fresh spinach
  • 150g cooked ham
  • 2 egg yolks
  • 70g grated parmesan
  • Dry bread crumbs
  • Butter
  • Olive oil
  • 1 clove of garlic
  • Nutmeg 

Cook the potatoes in their skins in lightly salted water. Drain and peel when cool enough to handle.

Potato pizza cooking potatoes

Potato pizza cooking potatoes

Mash the potatoes and mix with the egg yolks and parmesan.

Potato pizza mixed with cheese

Potato pizza mixed with cheese

Fry the whole garlic clove for a few minutes in a little olive oil. Remove and add the spinach. There should be enough water clinging to the leaves after washing. Add a little salt and couple of grates of nutmeg. Cook over a medium heat until the spinach has completely wilted. Leave to cool and squeeze out as much water as possible.

Potato pizza cooking spinach

Potato pizza cooking spinach

Grease a 24cm cake tin and dust with bread crumbs. Use 2/3 of the potato to make the base of the pizza. Build up the sides a little to contain the filling. Add the spinach.

Potato pizza with spinach

Potato pizza with spinach

Add the ham

Potato pizza with ham

Potato pizza with ham

Cover with the cheese

Potato pizza with cheese

Potato pizza with cheese

Close the pizza with the remaining 1/3 of the potato. Cover the top with bread crumbs and dot liberally with knobs of butter.

Potato pizza ready for the oven

Potato pizza ready for the oven

Bake in an oven preheated to 200°c for 50 minutes.

Rigatoni baked with aubergines and meatballs

After yesterday’s simple recipe, I’m going to the other extreme today. This takes quite a while to assemble but is worth it in the end. Real Italian ‘comfort food’  😉

Serves 4

  •  500 g Rigatoni
  • 1 Aubergine
  • Olive Oil
  • 100g Provola cheese
  • 1 Mozzarella
  • 100 g Cooked ham
  • 400 ml Tomato sauce (if you have time, make your own. As you can see from the pic, I cheated.)
  • 100 g Grated Parmesan or Grana Padano

For the meatballs

  • 450 g Minced beef
  • 25 g White breadcrumbs
  • 1 Egg
  • 15g Grated parmesan
  • Parsley, chopped
  • 1 Clove garlic, finely chopped
  • White pepper
  • Heat the oven to 180°C
  • Make the meatballs by mixing all the ingredients and forming small balls with the mixture.
  • Rigatoni with aubergines and meatballs

    Rigatoni with aubergines and meatballs

  •  Boil the rigatoni in salted water until cooked. Drain. Cut the aubergine into slices 1cm thick. Grill until soft.
  • Grate the provola, slice the mozzarella, chop the ham.
  • In a baking dish put a layer of rigatoni. Place in order a layer of aubergine and then a few meatballs. Cover with tomato sauce, cheeses and ham. Repeat until all the ingredients are used up. Scatter grated Parmesan over the surface.
  • Bake for about 25-35 minutes until the mixture is bubbling and the top is golden.
Rigatoni with aubergines and meatballs

Rigatoni with aubergines and meatballs

This is adapted from a recipe collected by Matthew Fort in his book Eating Up Italy(excellent foodie porn). The original included sliced hardboiled eggs and he fried the aubergines. I didn’t think my arteries could cope with that 🙂