Light potato gattò with ham and provola

Ingredients

For 1 serving

• Potatoes220 g
• Eggs1
• Reduced-fat milk40 ml
• Cooked ham40 g
• Provola25 g
• Parmigiano Reggiano10 g
• Breadcrumbs8 g
• Mixed salad greens80 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Wash the potatoes, put them whole and unpeeled in a pan of cold salted water, bring to the boil and cook for 25 minutes, until a fork passes through without resistance.
2. Meanwhile preheat the oven to 200 °C (conventional) and dice the cooked ham and provola. Grease a small baking dish with a little oil and dust it with breadcrumbs.
3. Drain the potatoes, peel them while still hot and press them through a ricer. Mix them with the eggs, milk, grated Parmigiano Reggiano, salt and pepper until smooth.
4. Spread half the mixture in the dish, scatter over the ham and provola and cover with the rest, levelling it with the back of a spoon. Sprinkle with the remaining breadcrumbs.
5. Bake at 200 °C for 25 minutes, until the top is golden and crisp. Let it rest for 5 minutes so it slices neatly.
6. Wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt. Serve the gattò with the salad.