The Chew: The Rockettes & Mario’s Potato + Salami Cheesecake Recipe


The Chew: The Rockettes

The Rockettes came by The Chew to help Mario Batali make a great Potato and Salami Cheesecake recipe. The Chew crew couldn’t get enough of The Rockettes today, with them awkwardly interrupting Idina Menzel‘s segment and all six of them giving Mario a hand in the kitchen. The Rockettes did do a number of lovely dances and were pretty good at helping out.

The Rockettes helped Mario Batali out to make a great Potato and Salami Cheesecake recipe for the holiday season.. (In Tune /

The Rockettes helped Mario Batali out to make a great Potato and Salami Cheesecake recipe for the holiday season. (In Tune /


Check out my attempt at reproducing Mario Batali’s Potato and Salami Cheesecake recipe below!

The Chew: Mario Batali Potato & Salami Cheesecake Recipe Ingredients

  • 3 pounds waxy gold potatoes, such as Yukon Gold
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup fresh bread crumbs, toasted in a sauté pan until light golden brown
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh ricotta cheese
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/2 pound sweet Italian salami, cut into 1/4-inch dice
  • 1 bunch fresh flat-leaf parsley, finely chopped (1/4 cup)
  • 4 ounces Asiago, grated

Mario Batali: The Chew Potato & Salami Cheesecake Recipe Directions

  1.  Cover the potatoes with water in a saucepan. Bring to a boil and cook until the potatoes are tender, about 45 minutes.
  2. Butter the bottom of a 12 inch spring form pan and dust the bottom and sides with bread crumbs.
  3. In a medium bowl, beat the eggs and add the ricotta cheese and milk. Mix together until almost combined. A little lumpy is okay.
  4. Preheat oven to 400 degrees.
  5. Drain potatoes and peel them. Rice the potatoes into a very large bowl. Fold in the Parmigiano-Reggiano. Mario Batali thought this cheese was first pecorino, then asiago. It appears it doesn’t matter which cheese you use. Find one you really like and use that one.
  6. Fold in the salami and parsley and mix evenly. Then add the egg mixture and bring it together with a stir.
  7. Put half the potato mixture in the pan and smooth it to the edges. Add grated asiago cheese until you reach almost a quarter of an inch from the top. Again, the type of cheese doesn’t seem to matter. Use your favorite one, as long as it’s a harder cheese like asiago. Then add the remaining potato mixture, smooth it out, and add 3/4 cup bread crumbs and 2 tablespoons of butter.
  8. Put the pan on a baking sheet and bake for 25 to 30 minutes. Bake until nice and golden brown on top.
  9. Let rest outside of the oven for 20 minutes, then serve in wedges like a cheesecake.
  10. Enjoy!


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