Mashed Potato Ring Cake with Speck and Galbanone by @maritoemoglie_incucina

1h

8 servings

🥔

700 g

Potatoes

🥛

1 l

Milk

🧂

Salt

🧀

50 g

Parmesan cheese

🫗

40 ml

Oil

🥚

2 count

Eggs

🍖

150 g

Speck

🧀

200 g

Galbanone cheese

🥖

Breadcrumbs

🫒

Extra virgin olive oil

  1. Peel
    • fresh potatoes

    Peel the fresh potatoes and cut them into even chunks.

  2. Boil
    • fresh potatoes
    • salt

    Boil the potatoes in salted water for 20 min until very tender.

  3. Drain
    • fresh potatoes

    Drain the potatoes and mash them until smooth.

  4. Stir
    • fresh potatoes
    • milk

    Return the mashed potatoes to low heat and gradually stir in the milk.

  5. Add
    • oil

    Add the oil and stir until the mash is soft but not runny.

  6. Transfer

    Transfer the mash to a bowl and let it cool slightly.

  7. Crack
    • eggs
    • grated Parmesan cheese

    Crack in the eggs and add the grated Parmesan cheese.

  8. Mix
    • eggs
    • grated Parmesan cheese

    Mix until the eggs and cheese are fully incorporated.

  9. Brush
    • extra virgin olive oil
    • breadcrumbs

    Brush the ring cake pan with extra virgin olive oil and coat it with breadcrumbs.

  10. Spread
    • fresh potatoes

    Spread half of the potato mixture evenly into the prepared pan.

  11. Layer
    • speck
    • Potatoes

    Layer the speck slices evenly over the potato mixture.

  12. Arrange
    • Galbanone cheese
    • Speck

    Arrange the Galbanone cheese slices over the speck.

  13. Cover
    • fresh potatoes

    Cover the filling with the remaining potato mixture and smooth the surface.

  14. Drizzle
    • extra virgin olive oil
    • breadcrumbs

    Drizzle the surface with extra virgin olive oil and sprinkle with breadcrumbs.

  15. Bake

    Bake at 180°C / 356°F for 25–30 min until golden and crisp.

  16. Slice

    Remove from the oven and slice before serving warm.

Mashed Potato Ring Cake with Speck and Galbanone by @maritoemoglie_incucina

1h

8 servings

🥔

700 g

Potatoes

🥛

1 l

Milk

🧂

Salt

🧀

50 g

Parmesan cheese

🫗

40 ml

Oil

🥚

2 count

Eggs

🍖

150 g

Speck

🧀

200 g

Galbanone cheese

🥖

Breadcrumbs

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/16

    Peel the fresh potatoes and cut them into even chunks.

    🥔fresh potatoes
    🔪vegetable peeler
    🔪knife
    🪵cutting board

  2. Step 2/16

    Boil the potatoes in salted water for 20 min until very tender.

    🥔fresh potatoes
    🧂salt
    🍲large pot

  3. Step 3/16

    Drain the potatoes and mash them until smooth.

    🥔fresh potatoes
    🧺colander
    🥔potato masher

  4. Step 4/16

    Return the mashed potatoes to low heat and gradually stir in the milk.

    🥔fresh potatoes
    🥛milk
    🍲large pot
    🥄wooden spoon
    🥛measuring jug

  5. Step 5/16

    Add the oil and stir until the mash is soft but not runny.

    🫗oil
    🍲large pot
    🥄wooden spoon

  6. Step 6/16

    Transfer the mash to a bowl and let it cool slightly.

    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/16

    Crack in the eggs and add the grated Parmesan cheese.

    🥚eggs
    🧀grated Parmesan cheese
    🥣mixing bowl

  8. Step 8/16

    Mix until the eggs and cheese are fully incorporated.

    🥚eggs
    🧀grated Parmesan cheese
    🥣mixing bowl
    🥄wooden spoon

  9. Step 9/16

    Brush the ring cake pan with extra virgin olive oil and coat it with breadcrumbs.

    🫒extra virgin olive oil
    🥖breadcrumbs
    🍰24 cm ring cake pan
    🖌️pastry brush

  10. Step 10/16

    Spread half of the potato mixture evenly into the prepared pan.

    🥔fresh potatoes
    🍰24 cm ring cake pan
    🥄wooden spoon

  11. Step 11/16

    Layer the speck slices evenly over the potato mixture.

    🍖speck
    🍰24 cm ring cake pan

  12. Step 12/16

    Arrange the Galbanone cheese slices over the speck.

    🧀Galbanone cheese
    🍰24 cm ring cake pan

  13. Step 13/16

    Cover the filling with the remaining potato mixture and smooth the surface.

    🥔fresh potatoes
    🍰24 cm ring cake pan
    🥄wooden spoon

  14. Step 14/16

    Drizzle the surface with extra virgin olive oil and sprinkle with breadcrumbs.

    🫒extra virgin olive oil
    🥖breadcrumbs
    🍰24 cm ring cake pan

  15. Step 15/16

    Bake at 180°C / 356°F for 25–30 min until golden and crisp.

    🍰24 cm ring cake pan

  16. Step 16/16

    Remove from the oven and slice before serving warm.

    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Dairy, Seasoning, Fats and Oils, Eggs, Meat, Grains

Ingredients

Potatoes, Milk, Salt, Parmesan cheese, Oil, Eggs, Speck, Galbanone cheese, Breadcrumbs, Extra virgin olive oil

Notes

Potatoes (fresh, peeled and cut into pieces), Salt (to taste), Parmesan cheese (grated), Speck (thinly sliced), Galbanone cheese (sliced), Breadcrumbs (to taste, for the tin), Extra virgin olive oil (to taste, for greasing the tin)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

High-protein

Calories

520 kcal

Macro nutrients

Protein: 26g, Carbohydrates: 47g, Fat: 26g, Fiber: 4g, Sugar: 7g

Nutritional Information

Minerals

Calcium: 390mg, Potassium: 780mg, Sodium: 950mg, Iron: 1.8mg

Vitamins

Vitamin C: 25mg, Vitamin B12: 0.9µg, Vitamin D: 1.1µg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

vegetable peeler, knife, cutting board, potato masher, large pot, colander, mixing bowl, wooden spoon, 24 cm ring cake pan, pastry brush, measuring jug

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Family Dinner, Weeknight Meal, Brunch, Potluck

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Crispy, Melty, Tender

Flavors

Savory, Smoky, Cheesy, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Wrap individual portions tightly,Thaw overnight in the refrigerator)