The name of this delicious, savoury cake comes from the days when it was prepared by the nuns of the Santa Chiara Convent near Naples. Serve it just warm in thin slices, perhaps with a dish of olives and dried tomatoes, for your guests or family to nibble on over a glass of cold white wine, while they wait for the main part of the meal. It also makes a delicious afternoon snack. Incidentally, Santa Chiara is also the patron saint of television!
If you are using fresh or dried yeast, put
Boil the potatoes in salted water until tender. Cut the prosciutto into finger-sized strips. Put the dry flour on the table, make a hollow in the centre with your fist and add a pinch of salt. Drain the potatoes, peel them and mash them into the hollow in the flour.
Add the risen flour and yeast mixture and knead the flour and potatoes together with three-quarters of the lard or butter and another pinch of salt. Slap and knead energetically until everything is well blended and the dough is very light to handle. Add the mozzarella and the prosciutto and knead for a further 10 minutes.
© 1990 Valentina Harris. All rights reserved.