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Potato Sbriciolata

17/11/2023

I will be happy to guide you in preparing the Potato Sbriciolata, a rustic and tasty dish that is well suited to being a rich side or even a main course accompanied by a good salad.

Ingredients

  • 1 kg of potatoes
  • 200 g of 00 flour
  • 1 large egg
  • 100 g of cold butter, cut into cubes
  • Salt to taste
  • Pepper to taste
  • Nutmeg to taste
  • 150 g of grated cheese (Parmesan or Pecorino)
  • 200 g of cooked ham, cut into cubes (optional)
  • 200 g of well-drained mozzarella, cut into cubes (optional)
  • Breadcrumbs for the surface

Preparation

  1. Start by boiling the potatoes in salted water until they are soft. Drain them and peel them while they are still hot, then mash them with a potato masher in a large bowl.

  2. Add the egg, flour, a pinch of salt, pepper, and nutmeg to the mashed potatoes. Knead until you have a smooth and homogeneous mixture.

  3. Incorporate the butter cubes into the mixture, working with your fingertips to obtain a sandy compound. At this point, you can also add the grated cheese, mixing to distribute it evenly.

  4. Now take a baking dish, ideally about 24-28 cm in diameter, and lightly grease the bottom with butter or oil. If you’ve chosen to include ham and mozzarella, distribute them on the bottom of the dish.

  5. Pour half of the crumbled potato mixture into the dish, over the ham and mozzarella if you’re using them, pressing down slightly.

  6. Add another layer of ham and mozzarella, if desired, then cover with the remaining potato mixture, crumbling it to cover the entire surface.

  7. Dust the surface with a bit of breadcrumbs and a few flakes of butter to help form a golden and crispy crust.

  8. Bake in a preheated oven at 200 °C for about 40 minutes or until the surface is golden and crispy.

Serve the Potato Sbriciolata hot, it could be a main dish or a rich side.

Curiosity

The name “sbriciolata” comes from the “crumbly” texture of the mixture based on potatoes and flour, which somewhat resembles shortcrust pastry. This dish is part of the peasant tradition and lends itself to many variations, such as the addition of vegetables or the use of different cheeses for an even richer taste.