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.
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
- Cover the potatoes with water in a saucepan. Bring to a boil and cook until the potatoes are tender, about 45 minutes.
- Butter the bottom of a 12 inch spring form pan and dust the bottom and sides with bread crumbs.
- In a medium bowl, beat the eggs and add the ricotta cheese and milk. Mix together until almost combined. A little lumpy is okay.
- Preheat oven to 400 degrees.
- 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.
- Fold in the salami and parsley and mix evenly. Then add the egg mixture and bring it together with a stir.
- 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.
- Put the pan on a baking sheet and bake for 25 to 30 minutes. Bake until nice and golden brown on top.
- Let rest outside of the oven for 20 minutes, then serve in wedges like a cheesecake.