I tried these pizzette in a little restaurant on the coast in Santa Maria di Leuca, right at the very bottom of Puglia. We sat on a terrace surrounded by the sea, sipping our aperitivi and were served these delicious pizzette.

• pre heat the oven to 210˚
• 1 kg potatoes, boiled and peeled
• 2 organic eggs
• 40 gr grated parmiggiano
• 40 gr grated pecorino
• 100 gr prosciutto, sliced
• 50 gr unsalted butter
• olive oil
• salt and pepper
• fresh rosemary finely chopped plus some for decoration
• 2 tablespoon bread crumbs

• push the potatoes through a potato ricer
• in a bowl, mix the eggs, mashed potatoes, rosemary, salt and pepper
• the parmiggiano and half the pecorino
• butter

• put a sheet of grease proof paper on an oven tray ( 25×40 cm)
• spread half the potato mixture evenly and thinly on the paper

• spread the prosciutto over the potato layer

• cover the prosciutto with the remaining potatoes
• sprinkle the bread crumbs and the pecorino cheese over the top
• drizzle some olive oil on top

• bake in a preheated oven for about 25 minutes, or until golden
• let the pizzetta cool before cutting

• cut into little rectangles and decorate with fresh rosemary
• they are delicious even the next day!!!