(for 4 people)
50gr Grana padano cheese, finely grated
100gr Oven roasted ham
100gr Smoked buffalo mozzarella DOP
25gr Beaten eggs
1gr Grated Nutmeg
For the Gratin:
20gr Grana Padano cheese, finely grated
5gr Fresh Thyme leaves
Wash the potatoes and boil them for 35/40 minutes in salted water, leave to cool down and peel. Mash the potatoes with a potato masher and put them in a large bowl. Add the grated grana padano, beaten egg, salt and nutmeg and mix the ingredients together. Cut the mozzarella and the oven roasted ham into small cubes and stir evenly into the potato mix.
For the Gratin mix:
Toast the breadcrumbs over a gentle heat in a dry frying pan until golden, remove from the heat, pluck the thyme leaves and add them to the breadcrumbs. Once cold, add the grated grana padano.
Cooking: Pre-heat the oven to 180° C
Grease a soufflé dish with butter. Put the mixture into the dish and sprinkle the gratin mixture on top. Top with flakes of butter and cook in a pre-heated oven for 20 minutes. Serve immediately.
RECOMMENDED WINE: Treiso Dolcetto d’Alba DOC Le Righe - Fontanafredda