Sbriciolata di Patate e Salsiccia – A Savory Italian Delight
If you’re looking to impress your guests with a hearty, flavorful dish that combines the rustic charm of potatoes and the savory goodness of sausage, then the Sbriciolata di Patate e Salsiccia is the perfect choice. This Italian classic features a delightful crust made from mashed potatoes, enveloping a savory filling of mozzarella, sausage, and herbs, all topped with a golden crust. Ideal as an appetizer or a main dish for a family gathering, this recipe is sure to captivate your taste buds with its comfort and warmth.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red potatoes | 600g |
| Egg | 1 |
| Grana Padano DOP (grated) | 100g |
| Cornstarch (cornflour) | 200g |
| Salt | to taste |
| Black pepper | to taste |
| Sausage | 360g |
| Buffalo mozzarella | 550g |
| White wine | 50g |
| Shallot | 1 |
| Rosemary | 1 sprig |
Instructions
-
Prepare the Potatoes
Begin by placing the red potatoes in a large pot. Add enough cold water to cover them entirely. Bring the water to a boil and cook the potatoes for about 30-40 minutes. The potatoes are ready when they can be easily pierced with a fork. Once cooked, remove them from the water and allow them to cool slightly. -
-
Prepare the Mozzarella
While the potatoes are cooling, slice the buffalo mozzarella into thick slices. Place the slices in a fine-mesh strainer or colander set over a bowl. This will allow the excess moisture to drain out. Cover the mozzarella with plastic wrap and let it rest for a few minutes while you prepare the rest of the ingredients. -
Prepare the Filling
Next, peel and finely chop the shallot. In a pan, heat a splash of olive oil over medium heat. Add the shallot and sauté until it’s soft and golden. Once done, add the sausage (removing it from the casing) and break it apart with a wooden spoon. Cook the sausage until it’s browned and cooked through. Season with salt and black pepper, and then pour in the white wine. Let the wine evaporate completely, stirring occasionally. Once the mixture is cooked, remove the pan from the heat and let it cool. -
Mash the Potatoes
Once the potatoes are cool enough to handle, peel them and mash them thoroughly using a potato masher or fork. Add the cornstarch, half of the grated Grana Padano cheese, salt, and pepper to the mashed potatoes. Mix well to incorporate. Crack the egg into the mixture and stir until everything is combined into a smooth, dough-like consistency. -
Assemble the Sbriciolata
Line a 24 cm round baking dish with parchment paper. Spoon half of the potato mixture into the dish and spread it out evenly, pressing it down gently to form a solid base. Make sure the base is compact and uniform. -
Layer the Filling
Drain the mozzarella slices thoroughly and break them into smaller pieces with your hands. Evenly distribute half of the mozzarella over the potato base. Next, spread the cooked sausage mixture over the cheese layer, making sure it’s evenly distributed. Top the sausage with the remaining mozzarella pieces, scattering them evenly. -
Top and Finish
Finally, spoon the remaining potato mixture on top of the layers. Use the back of a spoon to spread it out, covering the filling completely. Don’t worry about making it perfectly smooth; the irregular, “crumbly” texture is what gives this dish its name—sbriciolata. Drizzle a little olive oil over the top and sprinkle with the remaining grated Grana Padano cheese. -
Bake the Sbriciolata
Preheat your oven to 180°C (350°F). Bake the sbriciolata for 30-40 minutes, or until the top is golden brown and the filling is hot and bubbling. -
Cool and Serve
Once baked, remove the sbriciolata from the oven and let it cool slightly before removing it from the pan. This will make it easier to slice and serve. Serve warm, either as a filling appetizer or as a comforting main dish.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 24g |
| Carbohydrates | 34g |
| Fat | 26g |
| Saturated Fat | 10g |
| Fiber | 3g |
| Sodium | 540mg |
| Cholesterol | 85mg |
Tips for Success:
- For a richer flavor, you can substitute the Grana Padano with Parmigiano Reggiano or Pecorino Romano.
- If you prefer a spicier version, consider adding a pinch of red pepper flakes to the sausage mixture.
- The sbriciolata can be made ahead of time and refrigerated. Just bake it before serving.
With its delicate layers of creamy mozzarella, hearty sausage, and perfectly mashed potatoes, Sbriciolata di Patate e Salsiccia is a dish that brings together the best of Italian comfort food. Whether you’re serving it for a special occasion or a cozy family dinner, this savory treat is sure to become a crowd favorite.
