200 g./7 oz. flour - 100 g./3 1/2 oz. Emmenthal - 1 potato - 100 g./3 1/2 oz. cooked ham cut into large pieces - 70 g./2 1/2 oz. butter - 20 g./ 3/4 oz. beer yeast - 2 eggs - salt
Dissolve yeast in 1/2 cup lukewarm water, add 50 g./2 oz, flour. Create a soft loaf and leave to rise for 1 hour in a warm environment. Boil potato in a little salted water. Cut ham and cheese into cubes. When the potato is cooked, peel, pass through manual potato blender and allow to fall onto work surface. Add remaining flour, pinch of salt, 50 g./2 oz. soft butter in pieces, risen bread, cubes of ham and cheese and finally, the whole eggs. Knead entire mixture. Line a 24cm/10" diameter cake tin with butter and pour in mixture, cover with a cloth and allow to rise in a warm environment for 1 hour. Bake in oven at 175°C for 50'. Remove from oven and serve.
N.B. Ingredients are given for 6 portions. | 
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 | Tocai Italico Lison Classico
Santa Margherita
Pale hay in color; clear-cut, aromatic bouquet with hints of rennet apple, fig and aniseed; dry, clear-cut taste.
Serve at:
8°-10° C.
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