{"id":3726,"date":"2026-03-18T21:37:51","date_gmt":"2026-03-18T21:37:51","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3726"},"modified":"2026-03-18T21:37:51","modified_gmt":"2026-03-18T21:37:51","slug":"potato-speck-and-cheese-bake-friuli","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/potato-speck-and-cheese-bake-friuli\/","title":{"rendered":"Potato, Speck and Cheese Bake (Friuli)"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves 6-8:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">1 kg of potatoes, preferably of equal size<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">200 g of fresh Asiago cheese, coarsely grated (you could use Gouda, mild Cheddar or other delicate in flavour young cow\u2019s cheese)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">120-150 g of thinly sliced speck, then chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 tablespoons of grated Parmesan, Grana Padano or a good pecorino for a greater character of flavour <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">40 g of butter, cubed<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 tablespoons of cream<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 eggs<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">To finish:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">about 20 g of butter (plus more for the baking tin)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2-3 teaspoons of breadcrumbs (plus more to coat the baking tin)<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Place the washed potatoes in a large pot, cover with cold water, add some salt and bring to the boil.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Simmer the potatoes with with the lid on until tender, check if they are ready with a small sharp knife.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Drain and let them cool down until you are able to handle them in your hands.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Peel the potatoes (preferable still slightly warm) and pass them through a ricer or food mill <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">(or mash in a large bowl or pot).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add 40 g of cubed butter and stir until it melts and forms a homogenous mass with the potatoes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the beaten eggs, cream, grated Asiago cheese, Parmesan and the chopped speck. Season well with the salt and pepper (I deliberately opt out from adding some nutmeg-allowing the speck to sing fully). Stir everything until well combined.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Grease thoroughly with butter a ovenproof dish (I used a round dish 24 cm in diameter and 6 cm tall) and dust very well with breadcrumbs.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 200 C \/ static.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Transfer and spread evenly the potato mixture in the prepared dish, pressing it gently with the back of a spoon.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Sprinkle the breadcrumbs all over the dish and dot the butter on top.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake in the preheated oven for about 30 minutes (the top should start to turn crisp and golden by then) and<span class=\"Apple-converted-space\">\u00a0 <\/span>another 5 minutes under a grill &#8211; for a lovely crisp and dark golden finish.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Allow the potato bake to cool down for about 20 minutes before slicing and serving. It is wonderful with a crunchy green leaf salad and in case there is any left, it reheats like a dream loosely covered with a sheet of aluminium foil.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 6-8: 1 kg of potatoes, preferably of equal size 200 g of fresh Asiago cheese, coarsely grated (you could use Gouda, mild Cheddar or other delicate in flavour young cow\u2019s cheese) 120-150 g of thinly sliced speck, then chopped 2 tablespoons of grated Parmesan, Grana Padano or a good pecorino for a greater character &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/potato-speck-and-cheese-bake-friuli\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Potato, Speck and Cheese Bake (Friuli)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3729,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[644,645,646,647,648,649],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3726"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3726"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3726\/revisions"}],"predecessor-version":[{"id":3732,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3726\/revisions\/3732"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3729"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}