Rustic savoury pie
Torta rustica / salata
➤ SERVES 4-6 ➤ PREPARATION 15 minutes ➤ COOKING 1 hour
Like most of my other Italian home-cooking experiences, I first discovered the world of savoury pies when I was sharing an apartment with other students, most of whom were from southern Italy.
• 1kg potatoes
• 100g pecorino or parmesan, grated
• 2 tbsp finely chopped parsley
• ½ tsp salt, plus extra for sprinkling
• 40g butter, softened
• 2 tbsp dry breadcrumbs
• 4 hard-boiled eggs, peeled and cut in half lengthways
• 100-150g dry spicy salami, diced
• 100g provolone, fontina or cheddar, diced
1 Wash the potatoes well, leaving the skin on. Add the whole potatoes to a saucepan with enough water to cover them. Bring to the boil, then cook until a toothpick can spear them easily. Drain, then leave until just cool enough to handle.
Meanwhile, preheat the oven to 180°C/Gas Mark 4. Peel the potatoes, then mash them in a bowl. Mix in the pecorino, parsley, salt, and a few generous sprinkles of freshly ground
