Tortino di patate e Prosciutto di Parma


1 Kg e floury potatoes
1 big mozzarella cheese o 2 medium mozzarella chees
150 gr Prosciutto di Parma
3 spoons of Parmigiano Reggiano
2 eggs
salt and pepper
chopped parsley
minced basil
70 gr butter


Peel potatoes and boil them in salt water.
Mash them up with the colander and dress them with 50gr butter, eggs, parmigiano Reggiano, pepper and little salt.
Cut finely the Prosciutto di Parma and chop the mozzarella.
Grease a pan (25 cm in diameter) with butter, and add breadcrums (taking the surplus off).
When the mixture will be warm, take some with wet hand and cove the bottom of the pan, creating a box. Fill this box in with Prosciutto di Parma, mozzarella chees, parsley and basil’s julienne.
Cover the box with the mixture left, dust some breadcrums and add some butter.
Bake (200° for 30-40 mins)until the surface will be brown. Take it out the oven for 10′ and turn it upside down on a plate and serve.