Servings: 4 to 6 people (22 cm Ø mould)
Ingredients:
3 packs sliced Coppa
700 gr medium sized potatoes
40 gr butter
2 eggs
As needed milk
100 gr mozzarella
As needed breadcrumbs
As needed salt
As needed pepper
As needed grated Parmesan cheese
As needed extra virgin olive oil
A delicious variation of the fragrant Neapolitan recipe, to conquer even the most fine palates
Directions:
Wash the potatoes, cook them in boiling water until tender, about 40 minutes; drain, peel them still warm and pass them through a food mill set over a large bowl. In a pot melt the butter, add the potatoes and stir well with a whisk. Still stirring little by little add the milk and season with salt. Let cool. Cut into pieces the sliced Coppa and the well ringed mozzarella into pieces. In a large bowl, add the eggs, the coppa, the mozzarella, the Parmesan, pepper, salt and breadcrumbs and stir to blend. Grease a sheet of bake paper with the extra native virgin oil, and cover the mould with it. Pour the mixture into the mould, and press it with the oiled hands to shape it. Put in the oven at 180°C for about 40 minutes. Remove from the oven, cut into wedges and serve.