Directions
- 1Wash and peel the potatoes
- 2Slice the potatoes thinly, about 2mm thick, using a mandoline or by hand
- 3Season the sliced potatoes with olive oil, salt, pepper, and rosemary, then mix gently
- 4Grease a baking dish with olive oil and sprinkle with breadcrumbs
- 5Cover the bottom of the dish with the first layer of potatoes
- 6Add the first layer of prosciutto
- 7Add the provola
- 8Sprinkle with parmigiano
- 9Drizzle with bechamel sauce
- 10Continue layering with potatoes, prosciutto, provola, parmigiano, salame and bechamel until all ingredients are used, ending with a layer of potatoes
- 11Top the final layer with bechamel, breadcrumbs, and parmigiano
- 12Bake in a preheated static oven at 180°C for 50 minutes
- 13Check if it’s ready with a toothpick
Ingredients
- 600 g Patate
- Olio extravergine d'oliva
- Sale
- Pepe
- Rosmarino
- Pangrattato
- 150 g Prosciutto cotto
- 200 g Provola
- 70 g Parmigiano grattugiato
- 150 g Besciamella
- 70 g Salame
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