A dish I've never seen, from between Parma and Mantova, according to the Basilicatan chef. Need to do this asap, love it very much. Oddly, his potato salad was closer to the Japanese mashed variety, but I might make a more traditional variety.
best quality cotto, fairly thickly sliced
potato salad
best quality cotto, fairly thickly sliced
potato salad
- heat plate in a oven broiler
- take out, lay slices of ham on top, cover with foil for a couple minutes
- remove foil, serve with potato salad
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