3 pounds waxy gold potatoes, such as Yukon Gold
4 tablespoons (1/2 stick) unsalted butter
1 cup fresh bread crumbs, toasted in a sauté pan until light golden brown
4 large eggs
1/2 cup whole milk
1/4 cup fresh ricotta
1 cup freshly grated Parmigiano-Reggiano
1/2 pound sweet Italian salami, cut into 1/4-inch dice
1 bunch fresh flat-leaf parsley, finely chopped (1/4 cup)
4 ounces Asiago, grated
Place the potatoes in a saucepan and add water to cover.
Bring the water to a boil and cook the potatoes until tender, about 45 minutes.
Meanwhile, butter the bottom and sides of a 12-inch springform pan with 2 tablespoons of the butter and dust the bottom and sides with 1/4 cup of the bread crumbs.
In a medium bowl, lightly beat the eggs. Add the milk and ricotta and mix; set aside.
Preheat the oven to 400°F.
Drain and peel the potatoes and pass them through a food mill or ricer into a very large bowl.
While the potatoes are still warm, use a large rubber spatula to fold in the Parmigiano, then add the salami and the parsley and stir just enough to evenly mix. Gently stir in the egg mixture; do not overstir, just bring it all together.
Place half of the potato mixture in the prepared pan and gently smooth it to the edges.
Sprinkle the grated Asiago over the potato mixture to within 1/4 inch of the outer edge, but not over.
Top with the remaining potato mixture and carefully smooth it over with a wet spatula.
Sprinkle with the remaining 3/4 cup bread crumbs and dot with the remaining 2 tablespoons butter.
Place the pan on a baking sheet and bake for 25 to 30 minutes, until light golden brown on top.
Remove from the oven and let rest for 20 minutes.
Unmold onto a serving plate and cut into wedges like a cheesecake to serve.
Recipe from America Farm to Table by Mario Batali. Copyright (c) 2014 by Mario Batali. Used with permission by Grand Central. All rights reserved.
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