Sformato di Patate (Italian Potato “Cake”)
Italian prosciutto cotto is not smoked so the most traditional ham would be unsmoked but since the cheese is smoky, I’ve occasionally used a lightly smoked ham and gotten fantastic results. If the ham is not sliced very, very thinly, cut it into batons about the size of wooden matchsticks. I’ve chosen to keep this recipe in the metric measures that I use. You can click the button below to change to American measures. Feel free to round the quantities up or down a bit.
Servings Prep Time
8people 30minutes
Cook Time Passive Time
90minutes 15minutes
Servings Prep Time
8people 30minutes
Cook Time Passive Time
90minutes 15minutes
Ingredients
Instructions
  1. Peel the potatoes. Dice and cook in salted water until they can be easily pierced with a fork but are not falling apart.
  2. While still hot, pass the potatoes through a ricer and allow to cool until they are comfortable to touch.
  3. Combine potatoes with eggs, Parmigiano and milk. Mix well. Add salt and pepper to taste.
  4. Butter a 22 cm springform pan and coat with fine dry breadcrumbs.
  5. Press about 60% of the potato mixture onto the bottom and up the sides of the pan.
  6. Layer the prosciutto and scamorza inside, making two alternating layers of each.
  7. Top with the remaining potato mixture and smooth the top.
  8. Sprinkle the top with breadcrumbs and dot generously with butter.
  9. Bake at 350°F for approximately one hour, until golden, adding the rosemary sprig to the top of the sformato after about 20 minutes of baking.
  10. After an hour, the internal temperature should be close enough to 165°F that it will reach that temperature while it rests.
  11. Remove from the oven and allow to cool approximately 15 minutes before removing the sides of the pan and serving.
Recipe Notes

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