Cut the peeled potatoes into chunks and put them in a microwave safe bowl with a little water.

Cover with plastic wrap, make little holes with a knife and put it in the microwave at maximum power for ten minutes. Verify that the potatoes are cooked, it may take five additional minutes.

Let it cool.

While the potatoes are cooking, prepare the sauce. Wash the mushrooms quickly and cut them into slices.

Add olive oil into a skillet and when it's warm add the clove of garlic.

Add mushrooms, salt and wine and stir occasionally.

Add milk, cover with a lid and reduce heat and simmer until slightly reduced and thickened, in about ten minutes.

Turn off the flame, keep two table spoon of mushrooms and whisk all the others. Garnish with parsley.

Smash the potatoes and add the egg, pecorino cheese and season with the pinch of salt, pepper and nutmeg and stir until all the ingredients will be blended.

Preheat oven at 200°C

Grease 5 baking cups and sprinkle with breadcrumbs.

Take a generous spoonful of the potato mixture and put it in the cups and with your wet fingers make a hollow in the center.

Put the cooked ham and the scamorza in the hollow and close with other potato mixture.

Cook in oven for 20 minutes.

Remove from the oven and let cool (otherwise the pie will collapse). Turn the pie upside down on a serving plate and glaze with the mushroom sauce