Sartu di Patate

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 25 min
  • Cook: 55 min
  • Yield: 6 servings
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Ingredients

8 russet potatoes, cubed

Sea salt

1 tablespoon extra-virgin olive oil

2 spicy Italian sausages

3 eggs, beaten

1/3 cup grated grano padano cheese

1/3 cup grated mozzarella

1/4 cup fresh parsley leaves, minced

Freshly cracked pepper

Smoked scamorza, sliced

3 tablespoons unsalted butter

1 cup Italian seasoned breadcrumbs

Directions

  1. For the potatoes: Boil the russets in salted water until fork tender, about 15 minutes. Drain and let cool. Pass the russets through a ricer into a big bowl or mash by hand. For the sausage: In a frying pan, heat the olive oil over medium heat. Remove the sausage meat from the casings and crumble. Fry until crispy, about 10 minutes. Drain the sausage and put in a bowl. For the potato mixture: In a large mixing bowl, add the mashed potatoes, eggs, grano padano and mozzarella cheeses (can be substituted by Parmigianino, cheddar, etc.). Throw in the crisped sausage, parsley, 1 teaspoon sea salt and lots of freshly cracked pepper. Mix until almost smooth. Preheat the oven to 350 degrees F. Grease a baking dish with 1 tablespoon butter. Lay down half the potato mixture and a layer of smoked scamorza. Top off with the remaining potato mixture, small pats of the remaining 2 tablespoons butter and sprinkle with the breadcrumbs. Bake until the crust is golden, about 30 minutes.