Say Cheese

Patate Maritate With Pecorino Fresco

Ingredients:

• 4 cups fresh plain bread crumbs (see NOTE)
• 2 medium cloves garlic, lightly crushed
• 1 1/2 teaspoons kosher or sea salt
• Freshly ground black pepper
• Whole leaves from 1 bunch flat-leaf parsley (1 cup)
• 3 pounds potatoes, such as Yukon Gold (preferably older potatoes)
• 1/2 to 1 cup extra-virgin olive oil (see headnote)
• 1/2 to 1 cup olive oil (not extra-virgin)
• 1 pound pecorino fresco, scamorza or supermarket mozzarella cheese, cut into 1/4-inch-thick slices
• 1 cup freshly grated Parmigiano-Reggiano cheese

Directions:

Preheat the oven to 400 degrees. Have a 9-by-13-inch baking pan at hand.

Combine the bread crumbs, garlic, 1/2 teaspoon of the salt, a generous grind of pepper and the parsley in a medium bowl and toss to incorporate. Let the mixture sit while you prepare the potatoes.

Peel the potatoes and cut them into 1/4-inch-thick slices.

Combine the oils in a large liquid measuring cup.

Pour half the mixed oils into a large baking pan. Arrange one layer of potatoes in the bottom. Sprinkle them with a third of the remaining teaspoon of salt.

Remove the garlic from the bread crumbs (reserve for another use, if desired).

Scatter one-third of the bread-crumb mixture over the potatoes. Sprinkle with a third of the Parmigiano-Reggiano. Top with half of the pecorino fresco. Arrange a second layer of potatoes over the pecorino; sprinkle with a third of the remaining salt. Top with a third of the bread-crumb mixture, a third of the Parmigiano-Reggiano and the remaining pecorino fresco. Make a third layer of potatoes; sprinkle with the remaining 1/3 teaspoon of salt. Top with the remaining bread-crumb mixture and the remaining Parmigiano-Reggiano. Drizzle the remaining oil mixture over the potatoes.

Bake uncovered for 1 1/2 hours, or until the potatoes are very tender and the bread crumb topping is a deep golden-brown. Let it sit for 5 minutes.

Cut the potatoes into wedges and serve immediately.

NOTE: To make fresh bread crumbs, trim the crust off a one-pound oaf of country or peasant-style bread. Break the interior of the loaf into large chunks. Working in 2 batches, place them in the bowl of a food processor. Pulse until the bread chunks have broken into small crumbs.

Recipe Source:Adapted from chef Laura Decina of Ristorante Plistia in Abruzzo, Italy.