Timbale with Murazzano

March 8, 2011


  • 400 g seasoned Murazzano cheese
  • 500 g potatoes
  • 100 raw ham
  • breadcrumbs
  • 1 egg
  • butter
  • extra virgin olive oil
  • salt
  • pepper

What to prepare

  • pot
  • pan
  • baking tin


Boil the potatoes until they’re not too soft (check with a fork), peel them and let them cool down.

Cut them in slices (about half a centimeter thick), dip them in beaten eggs and breadcrumbs. Then fry them in a pan with olive oil.

Put them on blotting-paper and add a little salt.

Rub the tin with butter and cover its bottom withthe potatoes.

Cut the Murazzano in slices and put them on the potatoes.

Let the two layers be equally thick. Add a little salt and pepper, and some little pieces of butter, then put the tin inthe hot oven (150°C).

When the butter on top is melted, take the tin away from the oven, add some slices of raw ham and serve hot.

Photo Credit: Rollopack