Il Cucinologo
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Potato Sbriciolata

17/11/2023

I will be happy to guide you in preparing the Potato Sbriciolata, a rustic and flavorful dish that works well as a rich side or even a main course paired with a good salad.

Ingredients

  • 1 kg potatoes
  • 200 g 00 flour
  • 1 large egg
  • 100 g cold butter, cut into cubes
  • Salt to taste
  • Pepper to taste
  • Nutmeg to taste
  • 150 g grated cheese (Parmesan or pecorino)
  • 200 g cooked ham, cut into cubes (optional)
  • 200 g well-drained mozzarella, cut into cubes (optional)
  • Breadcrumbs for the top

Preparation

  1. Start by boiling the potatoes in salted water until tender. Drain and peel them while still hot, then mash them with a potato masher into a large bowl.

  2. Add the egg, flour, a pinch of salt, pepper, and nutmeg to the mashed potatoes. Knead until you have a smooth and homogeneous mixture.

  3. Incorporate the cubed butter into the dough, working with your fingertips to achieve a sandy texture. At this point, you can also add the grated cheese, stirring to distribute evenly.

  4. Now take a baking pan, ideally 24-28 cm in diameter, and lightly grease the bottom with butter or oil. If you have chosen to include ham and mozzarella, distribute them on the bottom of the pan.

  5. Pour half of the crumbled potato mixture into the pan, over the ham and mozzarella if using, pressing lightly.

  6. Add another layer of ham and mozzarella, if desired, then cover with the remaining potato mixture, crumbling it to cover the entire surface.

  7. Sprinkle the surface with a little breadcrumbs and a few pats of butter to help form a golden, crispy crust.

  8. Bake in a preheated oven at 200 °C for about 40 minutes or until the surface is golden and crispy.

Serve the potato sbriciolata hot; it can be a one-dish meal or a hearty side.

Trivia

The name “sbriciolata” comes from the crumbly texture of the potato and flour mixture, which resembles shortcrust pastry. This dish belongs to peasant tradition and lends itself to many variations, such as adding vegetables or using different cheeses for an even richer flavor.