Pasta, Prosciutto, and Potato Pie

Name: Pasta, Prosciutto, and Potato Pie
Yield: serves 6
Ingredients: 1 3/4 pounds russet potatoes (3 to 4 medium); 2 tablespoons unsalted butter, softened; 2 scallions, white and light-green parts, finely chopped; Coarse salt and freshly ground pepper; 1 cup whole milk; 1 cup heavy cream; 1 small dried red chile, crumbled; 4 large eggs; 4 large egg yolks; 1/4 cup sour cream; 1 1/2 cups grated Parmesan cheese; 1/4 teaspoon freshly grated nutmeg; 2 tablespoons extra-virgin olive oil; 1 shallot, finely chopped; 1/2 large bunch Swiss chard (14 ounces), stemmed and coarsely chopped; 3/4 pound penne, cooked according to package instructions; 1/4 pound prosciutto, thinly sliced into 1/4-inch strips; 3 tablespoons fresh oregano, coarsely chopped

January 26, 2012

Recipe information

Yield
serves 6

Ingredients

1 3/4 pounds russet potatoes (3 to 4 medium)

2 tablespoons unsalted butter, softened

2 scallions, white and light-green parts, finely chopped

Coarse salt and freshly ground pepper

1 cup whole milk

1 cup heavy cream

1 small dried red chile, crumbled

4 large eggs

4 large egg yolks

1/4 cup sour cream

1 1/2 cups grated Parmesan cheese

1/4 teaspoon freshly grated nutmeg

2 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1/2 large bunch Swiss chard (14 ounces), stemmed and coarsely chopped

3/4 pound penne, cooked according to package instructions

1/4 pound prosciutto, thinly sliced into 1/4-inch strips

3 tablespoons fresh oregano, coarsely chopped

Preparation

Step 1
Preheat the oven to 375°F. Bake the potatoes on a rimmed baking sheet until tender, about 45 minutes. Let cool slightly. Peel the potatoes; discard the skin. Mash with a potato masher. Stir the potatoes, butter, and scallions in a medium bowl; season with salt and pepper. Press the potato mixture evenly into the bottom of a 9-inch springform pan. Bake until light golden, 25 to 30 minutes. Let cool on a wire rack.
Step 2
Bring the milk and cream to a boil in a medium saucepan over medium-high heat, stirring occasionally. Remove from heat; stir in the chile. Whisk in the eggs, egg yolks, sour cream, Parmesan, and nutmeg. Season with salt and pepper; set aside.
Step 3
Heat the oil in a large skillet over medium heat. Add the shallot; cook, stirring occasionally, until light golden, about 2 minutes. Add the chard; cook, stirring occasionally, until wilted, 3 to 4 minutes. Season with salt and pepper.
Step 4
Stir the pasta, Parmesan mixture, chard mixture, prosciutto, and oregano in a large bowl. Spread over the crust. Bake until golden brown and set, about 45 minutes. Let cool slightly before serving.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSavory Pie and Tart Penne Pasta Russet Potato Potato Root Vegetable Vegetable Prosciutto Ham Meat Swiss Chard Leafy Greens Parmesan Cheese Dairy Main Brunch Dinner Nut Free Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes