Pizza 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
1.2 kg floury potatoes.
250g scamorza, provola or mozzarella, grated or thinly sliced.
Cook the potatoes in their skins in lightly salted water. Drain and peel when cool enough to handle.
Potato pizza cooking potatoes
Mash the potatoes and mix with the egg yolks and parmesan.
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
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
Add the ham
Potato pizza with ham
Cover with the 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
Bake in an oven preheated to 200°c for 50 minutes.
From Puglia. This is a puglian version of the more well known Sicilian dish arancini. It is very simple to make however. There are versions that use other chesses and cured meats, but this one uses the easily available (abroad I mean) salami, ham and mozzarella. Serves at least 6 as an antipasto.
400g risotto rice
100g sliced salami (Milanese or similar)
100g sliced cooked ham
200g mozzarella cut into small cubes
40g grated parmesan
1 tsp salt
A pinch of pepper
Oil for frying
Rice croquettes ingredients
Boil the rice in plenty of salted water until done, about 10 minutes. Drain and add the butter. You could substitute vegetable stock for the water if you prefer. Allow to cool completely. You can prepare it the day before if you like.
Roughly chop the salami and ham. Combine with the rice, the mozzarella, the parmesan. Season with salt and pepper and finally add the eggs and mix well.
Rice croquettes formed
Form the mixture into cigar shapes, about 50g each. I find it easiest to use my hands.
Rice croquettes ready to fry
Coat them in breadcrumbs and deep fry them in hot oil until golden.
Pizza mozzarella e ricotta. From Puglia. This was cooked for me last week by the mother of a student. Hers of course was better, but mine wasn’t bad either 🙂 It is called a pizza here, but it is actually a type of pie or calzone. Serves 6
Update: Mrs C Looked at the recipe and said it is slightly different than the one she uses. She adds 100 g of salami or 100g of mixed mortadella and ham cut into small cubes. She uses nutmeg instead of pepper and gives the dough 1 hour to rise. Finally, she doesn’t drizzle olive oil on the top. Many thanks.
Ricotta pizza ingredients
Pastry for stuffed pizzas
500 g 00 flour
1/2 cube of fresh yeast (or 1 packet of dried)
50 cc olive oil
200 ml milk
1 tsp salt
Dissolve the yeast in the tepid milk
Mix together the flour, olive oil, salt and enough of the milk to form a smooth dough.
Knead for about 10 minutes.
The dough doesn’t require much rising. Just leave it to rest for half an hour.
Polpettone alla napoletana. This is a tasty and economical recipe. In Naples it is also known as ‘polpettone in salsetta’ – meatloaf in sauce. The sauce is used to dress pasta for the first course and the meat is eaten as the second course. The recipe calls for buffalo mozzarella and Neapolitan salami, but I’m sure it would be fine with whatever you have handy. Thank to Gino for the advice. Serves 4-6.
Make the meatballs by mixing all the ingredients and forming small balls with the mixture.
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
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 🙂