Sbriciolata di patate (potato crumble pie)

Method

Sbriciolata

1. 1 To start the sbriciolata with potatoes and ham you begin with the potatoes themselves. Wash them thoroughly so that no soil is left on them and then boil them in plenty of salted water for about 40 minutes.
2. 2 When the potatoes are done you can cut them in half and press them through a potato ricer. You can leave the skin on and put the potato in cut side down, then take out the skin that stays behind in the ricer. It is important, though, that the potatoes are pressed while they are still hot or warm. That way you have less work and get a perfect result with less effort and in less time.
3. 3 Put the purée you get into a bowl and mix in the other ingredients too, that is the flour, the baking powder, the Parmesan, the egg and the salt. Adjust the amount of cheese and salt according to the result you want.
4. 4 Work everything together with your hands until you have a nice firm mixture, which you then divide roughly in half.
5. 5 Take a springform tin and first grease it with non-stick spray or line it with baking paper. Lay half of the dough on the bottom, pressing it down and trying to build up an edge.

Filling

6. 6 Now all that is left is to fill your sbriciolata. Add the slices of ham and then the provola, here chopped in the blender so that it is easier to spread evenly. You can, however, add it straight away in slices.
7. 7 Now take the rest of the dough and break it into little pieces to lay over the filling, so that the edges are closed and the filling you have just put in is completely covered.
8. 8 When you have used up the dough and your sbriciolata is ready, all you have to do is add a few knobs of butter on top and put it in a preheated oven at 180°C for about 35 minutes or until it starts to turn golden on the surface.
9. 9 Once it is ready take it out of the oven and serve it to your guests while it is still nice and hot.