Ingredients for 4 people:

• 1 kg potatoes
• 100 g local Magna Regium roll salami
• 150 g smoked provola cheese
• 20 g grated Parmigiano Reggiano 24 months DOP
• 70 g butter
• 3 tablespoons of grated bread
• 1 sliced ​​boiled egg
• 3 eggs • parsley
• salt
• pepper

Execution:

Boil the potatoes, then peel them and put them in the potato masher. Combine the mashed potatoes with 50 g of butter, the grated Parmigiano, a pinch of salt and of pepper, stirring. Add the egg yolks one at a time working the mixture. Then add the salami and provola, cut into small pieces, seasoning with the chopped parsley. Whisk the egg whites until stiff and add to the mixture. Sprinkle the buttered molds with the grated bread, fill half of each mold with the mixture and place the slices of hard-boiled egg on top. Fill the top half with the rest of the mixture and level the surface. Sprinkle again with the breadcrumbs, adding some butter flakes. Complete the recipe for the potato and salami gateau by baking at 200°C (392°F) for 20 minutes. Serve hot. The dish is ready to be served! Enjoy your meal!