Recipe courtesy of Mario Batali
Save Recipe Print
27 hr
24 hr 30 min
2 hr 30 min
6 servings



Remove the zampone from its bath and rinse in cold water. Pat dry.

In a large bowl, thoroughly combine the pork meat, ham skin, the prosciutto, the Italian sausage and the spices. Season the inside of the zampone with salt and pepper and stuff with the pork mixture. Using a large needle and butcher's twine, truss the leg. In a large pot, place the zampone with enough water to cover by several inches. Place over high heat and bring to a boil. Lower the heat and simmer covered for 2 hours.

Meanwhile peel and quarter potatoes and place in a large pot and cover with cold water. Bring the potatoes to a boil over high heat and cook until tender, approximately 10 minutes. Once potatoes are cooked drain them and mash using potato masher, ricer or food mill. Add the butter and enough of the milk to make a loose yet homogenized mixture. Season with salt and pepper to taste. Reserve warm until ready to serve.

When the zampone is done, remove from the water, allow to rest 10 minutes, then slice into 1/2-inch rounds and place on top of the warm potatoes. Drizzle with real balsamic vinegar and serve.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.


Arroz con Pollo

Recipe courtesy of Melissa d'Arabian

Chile Con Queso

Recipe courtesy of Ree Drummond

Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

Chicken with Rice (Arroz con Pollo)

Recipe courtesy of Daisy Martinez

Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate

Recipe courtesy of Walter Potenza

Totani e Patate

Recipe courtesy of David Rocco

Potato Ravioli: Ravioli di Patate

Recipe courtesy of Mario Batali

Potato Ravioli: Ravioli di Patate

Recipe courtesy of Mario Batali

Gateau di Patate: Potato Cake

Recipe courtesy of David Rocco

Browse Reviews By Keyword

          Latest Stories