Pasticcio di Patate

Method

1. Place the potatoes in a pot with cold water and bring to a boil. Cook until a knife blade easily pierces the center.
2. Drain and pass the potatoes through a ricer (or peel before mashing if you don't have a ricer). Set aside.
3. Cut the cooked ham into strips, the provola into small cubes, and the salami into small pieces.
4. In a large bowl, combine the mashed potatoes with smoked paprika, nutmeg, pepper, and a pinch of salt. Mix well.
5. Add the eggs (check that no shell pieces are present) and mix.
6. Fold in the ham, salami, provola, and most of the Parmigiano (reserve some for topping). Mix until evenly distributed.
7. Add the milk a little at a time, mixing until you achieve a soft but not runny consistency. Adjust the amount if needed.
8. Butter a baking dish (about 20x21 cm) with one walnut-sized knob of butter.
9. Pour the mixture into the dish and level it gently without pressing down. Use the tines of a fork to create ridges on the surface.
10. Dot the surface with the remaining butter knobs, then sprinkle with breadcrumbs and the reserved Parmigiano.
11. If using an air fryer: cook at 160°C for 25 minutes, then at 190°C for 20 minutes. If using a conventional oven: static at 190°C for 45-50 minutes, turning on the grill for the last 5 minutes. Let rest for 10 minutes at room temperature before serving.
12. The pasticcio is ready when it pulls away from the sides of the dish.