Boil the potatoes and then peel them while they are still hot. After you have mashed the potatoes for the first time, take the puree and mash it again with the potato masher. Repeat this 3 times. Stir in the butter while the puree is still warm, so that it melts and spreads well. Then add the eggs, salt, pepper, cheese, stir in the milk and mix well until completely absorbed. It must be a soft compound, but not liquid. Taste it as it is of salt, bearing in mind that the cheese and salami will in turn yield salt to the preparation. Now is the time to add the pieces of salami and mozzarella or scamorza. The quantity of many ingredients is indicative, because you have to satisfy your taste: for example, I prefer a very rich potato pizza.
Generously grease (don’t limit yourself to a thin layer of butter) the inside of a not too big wheel, because my potato pizza, to be soft, must be at least three or four fingers thick. Now put a couple of tablespoons of breadcrumbs in the wheel and make it adhere to the edges and bottom by shaking the wheel. Eliminate excess. Take large quantities of dough with both hands and place them gently in the wheel distributing them evenly and without
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