Patsy's Italian Family Cookbook (34 page)

2 pounds Russet potatoes, peeled and cut into 1½-inch chunks

6 tablespoons (¾ stick) unsalted butter, softened, plus more for the pan

½ cup plain dried bread crumbs

1¼ cups whole milk

¾ cup finely chopped fresh mozzarella cheese

¾ cup freshly grated Parmigiano-Reggiano

¾ cup shredded mild provolone cheese

¼ cup (¼-inch) diced prosciutto

¼ cup peeled and (¼-inch) diced sweet sopressata

2 tablespoons chopped fresh flat-leaf parsley

Salt and freshly ground black pepper

2 large eggs, beaten to blend

1.
Put the potatoes in a large saucepan and add enough cold salted water to cover by 1 inch. Cover the saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes.

2.
Meanwhile, preheat the oven to 425°F. Butter the inside of a 9½-inch-diameter springform pan with 3 inch sides. Coat with ¼ cup of the bread crumbs, and tap out the excess.

3.
Drain the potatoes well and transfer to a large bowl. Add 2 tablespoons of the softened butter and the milk. Mash with a potato masher or handheld electric mixer until almost smooth. Fold in the mozzarella, Parmigiano-Reggiano, and provolone cheeses, and the prosciutto, sopressata, and parsley. Season to taste with salt and pepper. Mix in the beaten eggs. Spread in the prepared springform pan. Sift the remaining ¼ cup of the bread crumbs through a coarse-mesh wire strainer over the top of the potato mixture. Dot the top with the remaining softened butter.

4.
Put the pan on a baking sheet. Bake until the pie is lightly browned and the mixture looks set in the center when the pan is gently shaken, about 50 minutes. Let stand at room temperature for 20 to 30 minutes to settle. Remove the sides of the pan. Transfer to a serving dish, cut into wedges, and serve warm.

Potato Pie with Scamorza

MAKES 12 TO 16 SERVINGS

My wife’s family makes a very big potato pie (really a casserole) that features scamorza, a bulbous pear-shaped cow’s milk cheese made in southern Italy (there are domestic versions, too). Some people say scamorza is similar to mozzarella, but it is firmer and melts even more smoothly. Smoked scamorza, which has a light brown skin, is also good in this pie. Look for scamorza at Italian delicatessens and cheese stores. Don’t ask me which one I prefer!

5 pounds baking potatoes, such as Russets, scrubbed

2¼ cups (5 sticks) unsalted butter: 2 tablespoons softened, 1 pound (4 sticks) sliced into tablespoons, 6 tablespoons (¾ stick) cut into small cubes, plus more softened butter for the baking dish

½ cup plain dried bread crumbs

Salt and freshly ground black pepper

5 large eggs, beaten to blend

1 scamorza cheese (about 12 ounces), cut into ½-inch dice

8 ounces smoked or boiled ham, cut into ½-inch cubes

1.
Put the potatoes in a large pot and add enough cold salted water to cover by 1 inch. Cover the pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

2.
Preheat the oven to 350°F. Butter the inside of a 10 by 15-inch baking dish. Coat with ¼ cup of the bread crumbs, and tap out the excess crumbs.

3.
Drain the potatoes well. Put the 1 pound of sliced butter into a large bowl. Using a kitchen towel to protect your hands, peel the potatoes and put the hot potatoes into the bowl, letting them melt the butter. Using a potato masher or handheld electric mixer, mash the potato mixture until fairly smooth. Season to taste with salt and pepper. Let the potatoes cool slightly. Gradually stir in the beaten eggs. Fold in the scamorza and ham. Spread in the baking dish. Sprinkle the remaining ¼ cup bread crumbs on top. Scatter the cubed butter over the top and around the inside edges of the pie. Place the dish on a baking sheet.

4.
Bake until the top of the pie is golden brown, about 1¼ hours. Let stand at room temperature for 20 to 30 minutes to settle. Serve warm.

Roasted Rosemary Potatoes

MAKES 6 SERVINGS

We serve these with all kinds of meat dishes, from simply grilled chops and steaks to saucy stews. The hardest thing about the recipe is peeling the potatoes!

2 pounds baking potatoes, such as Russets, peeled and cut into ¾-inch cubes

¼ cup olive oil

2 scallions (white and green parts), chopped

2 teaspoons finely chopped fresh rosemary, leaves chopped

Salt and freshly ground black pepper

1.
Preheat the oven to 450°F.

2.
Toss the potatoes in the oil on a large rimmed baking sheet. Spread the potatoes in a single layer.

3.
Roast for 15 minutes. Turn the potatoes over and continue roasting until the potatoes are golden brown and tender, about 10 minutes. Stir in the scallions and rosemary and roast just until the scallions are tender, about 3 minutes more. Season to taste with salt and pepper.

“When you eat at Patsy’s, it’s like you’re with Mia Famiglia. And as you know, Mia Famiglia was an amazing Italian actress from the 1970’s! Seriously, great heritage and fantastic food keeps me coming back.”

—Al Roker

Fennel and Mushroom Risotto

MAKES 6 SERVINGS

This risotto has earthy cold-weather flavors of fennel and mushrooms. If you like the licorice flavor in fennel, substitute chopped fennel fronds for the basil. There isn’t any meat in this except for the chicken stock, and you can easily substitute a vegetable broth to make it completely vegetarian.

3 tablespoons extra-virgin olive oil

1 fennel bulb, quartered, cored, and sliced into thin half-moons

1 medium yellow onion, finely chopped

6 ounces white button mushrooms, thinly sliced

2 cups Arborio rice

6 cups
Chicken Stock
or reduced-sodium store-bought chicken broth

½ cup freshly grated Parmigiano-Reggiano cheese (2 ounces), plus more for serving