Pasta, prosciutto, and potato pie
Instructions:
- 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/ 4teaspoon 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
- Preheat the oven to 375ï€ 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.
- 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.
- 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.
- 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.