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.

Rice Croquettes

Rice croquettes finished dish

Rice croquettes finished dish

puglia crestFrom 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
  • 2 eggs
  • 40g buttter
  • 1 tsp salt
  • A pinch of pepper
  • Bread crumbs
  • Oil for frying
Rice croquettes ingredients

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

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

Rice croquettes ready to fry

Coat them in breadcrumbs and deep fry them in hot oil until golden.

Ricotta and mozzarella pizza

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

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
  1. Dissolve the yeast in the tepid milk
  2. Mix together the flour, olive oil, salt and enough of the milk to form a smooth dough.
  3. Knead for about 10 minutes.
  4. The dough doesn’t require much rising. Just leave it to rest for half an hour.
  • 500 g ricotta
  • 200 g mozzarella cut into small cubes
  • 4 eggs
  • 2 tsp grated parmesan
  • olive oil
  • salt and pepper
  1. Make the filling by beating the ricotta until it is smooth then mix in the mozzarella, eggs and parmesan. Season with salt and pepper.
  2. Roll out half the dough so that it is a little bigger than the pizza tin. Oil the tin and put the base of the pizza into it. Push the dough down with your fingers to exclude as much air as possible.
  3. Spread the filling inside the tin. Roll out the rest of the dough until it is a little bigger than the tin. Cover the pie with the base. Pinch together and then fold over and crimp the edges.
  4. Drizzle a little olive oil over the surface and make some air holes with a fork.
  5. Bake in an oven preheated to 200°C for 40 minutes.
Ricotta pizza finished dish

Ricotta pizza finished dish

Neapolitan meatloaf – Authentic recipe

Napoli crestPolpettone 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.

Meatloaf ingredients

Meatloaf ingredients

  • 500g minced beef
  • 4 eggs
  • 50g cooked ham (about 2 slices)
  • 50g Neapolitan salami (optional)
  • 40g parmesan, grated
  • 40g pecorino, grated
  • 50g buffalo mozzarella, sliced (not too fresh)
  • 2 cloves of garlic, whole but lightly crushed
  • Flour
  • 100g stale bread
  • 400g chopped tomatoes
  • 50g concentrated tomato puree
  • A large sprig of basil, torn
  • 2 tbsp chopped parsley
  • Olive oil
  • Salt and pepper
  • Hardboil 2 of the eggs and allow them to cool.Slice them thinly.
  • Moisten the bread with a little cold water and break into small pieces.
  • Mix together the meat, the raw eggs, the bread, the parmesan, the pecorino and the parsley. Season with salt and pepper. Knead with your hands until all the ingredients are incorporated.
  • Spread the paste on a square of kitchen paper to form a 2cm thick rectangle.  Cover with the slices of ham, the salami, the mozzarella and the sliced eggs.
Meatloaf with filling

Meatloaf with filling

    • Using the kitchen paper to help, roll up, pressing together firmly, to form the meatloaf.
meatloaf ready to cook

meatloaf ready to cook

    • Dust with flour and fry the loaf in olive oil in a large pan until it is browned on all sides. Lower the heat, cover and continue cooking for 30 minutes.
    • In a seperate pan, fry the garlic for a few minutes in 3 tbsp of olive oil. Add the tomatoes, the tomato puree mixed with a little water, the basil and a pinch of salt. Cook for 5 minutes.
    • Add the tomato sauce to the meatloaf and cook for a further 30 minutes.
    • When the meatloaf is cooked, remove it from the sauce and allow it to cool slightly. Slice into 1-2cm slices and serve with a little of the tomato sauce.
Meatloaf with tomato sauce

Meatloaf with tomato sauce

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 🙂