Bill Ardizoia's Tortino di Patate de Pendolino took second place in The Good Food Hour's 24th Annual Recipe Conteste

Bill Ardizoia, whose Tortino di Patate de Pendolino, took second place at the Good Food Hour’s recipe contest, describes his dish is like a lasagna of mashed potatoes. That’s not exactly how I would describe it, as it has a light, ethereal quality most lasagna lacks.

Bill also made an astonishing comparison that had all of us judges cracking up. “It’s like the Rolling Stones,” he said, “but with Keith Richards on the outside and Mick Jagger on the inside.”  Given the recent release of Life, Keith Richards’ memoir, the comment was very au courant, as well as charming. I’ll never look at potatoes in the same way again.

Bill’s recipe is long but not difficult. And you can prepare it in stages: Make the toasted breadcrumbs up to five days in advance. Prepare the filling a day or two before. It’s best to prepare the potatoes the day you’ll serve it but you can do that in the morning. If it is easiest for you, assemble the tortino early in the day and then pop it in the oven a couple of hours before you want to serve it. Bill recommends that it be served with a tart green salad and I heartily agree.

Tortino di Patate de Pendolino

(Potato Torte with a Savory Filling)

Serves 8 to 10

For the bread crumbs:

• 3 or 4 one–inch-thick slices coarse hearth bread, crusts removed, bread cut in 1-inch cubes
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• Salt and freshly ground black pepper

For the potatoes:

• 3 pounds russet potatoes
• 1/2 cup milk, half-and-half, or buttermilk
• 3/4 cup grated Parmigiano-Reggiano, Pecorino-Romano, or mix of the two
• 2 eggs, lightly beaten
• 6 tablespoon unsalted butter
• 1/4 cup snipped fresh chives
• Salt and freshly ground black pepper to taste

For the filling:

• 1 small onion, cut into 1/4 inch dice
• 1/4 pound thick-sliced salami, coppa, or soppressata, diced
• 1/2 cup cured olives, pitted and coarsely chopped
• 8 ounces mozzarella cheese, shredded
• Pinch red pepper flakes
• 1/4 cup minced fresh Italian parsley leaves
• 1/2 to 1 cup tomato sauce, homemade or canned

To finish:

• 3 tablespoons butter, at room temperature
• 1/2 cup grated Parmigiano-Reggiano
• 1 1/2 cups unseasoned bread crumbs
• Extra virgin olive oil, for drizzling

First, make the toasted bread crumbs. Preheat the oven to 300 degrees. Put the bread cubes and garlic in a food processor and pulse several times, until the bread forms coarse crumbs. Transfer the bread to a baking sheet, drizzle the olive oil on top, season with salt and pepper and toss thoroughly. Spread the crumbs in an even layer and bake, stirring occasionally, until the crumbs turn golden brown, about 20 minutes. Remove from the oven and let cool.

Increase the oven temperature to 425 degrees. Prick the potatoes with a fork in several places, set on a rimmed baking sheet and set on the middle rack of the oven. Bake for 1 hour, or until tender. Remove from the oven, cool slightly, cut in half lengthwise and scoop the flesh into a bowl. Discard the skins or reserve for another use. While the potatoes are still hot, put them through a ricer or food mill set over a bowl. Add the milk,  half-and-half or buttermilk a little at a time, mixing well after every addition. Fold in the cheese, eggs, butter and chives and season generously with salt and pepper. Knead the mixture until it forms a soft puree; taste and correct the seasoning. Set aside.

To make the savory filling, brush a 10-inch saute pan with olive oil and set over medium high heat. Add the onion, brown quickly and season with salt and pepper. Transfer the onions to a bowl, wipe the skillet and add a little more olive oil. Add the salami and saute until lightly browned; add to the onions and let cool.  Mix in the olives, parsley, mozzarella, and  just enough of the tomato sauce to bind the mixture together.

Lower the oven temperature to 375 degrees. Coat the inside of a 10-inch spring form pan with butter, using all of it. Toss the cheese and unseasoned bread crumbs together and sprinkle over the butter. Put about half the potatoes in the pan and spread them to form an even layer. Using a rubber spatula, coat the sides of the pan with potatoes. Spread the filling evenly over the potatoes and then top with the remaining potato mixture.

Drizzle a little olive oil over the potatoes and top with the toasted bread crumbs.

Set on the middle rack of the oven and bake for 90 minutes; the top should be deep golden brown but not burned.

Remove from the oven and let rest 15 to 20 minutes. Release the spring form, cut into wedges and serve warm or at room temperature.