Neapolitan potato gateau quick and easy recipe
The potato gateau (in Neapolitan Gattò di potatoes) is a potato pie and is a typical dish of Neapolitan cuisine. The term dates back to the Bourbon domination when the fashion of hosting French cooks at court was introduced by Queen Maria Carolina, the encounter with new cultures that have always been welcomed and encouraged in the kingdom of the two Sicilies, often led to giving foreign names to dishes of the place, in this case the gattò which derives from the French term gateau (cake in French) same speech for the terms: crocchè and ragù. (Recipe with the same ingredients: Potato Parmigiana)
Ingredients for 4 people:
- 1 kg of potatoes
- 50 g of butter
- 50 g grated pecorino (or half pecorino and half Grana Padano)
- 3 eggs
- 6 slices of cooked ham
- 200 g of smoked provola (or mozzarella)
- bread crumbs
Preparation time: 40 min Cooking time: 40 min Execution: average
Watch the video recipe below
How to make potato gateau
Wash the potatoes by scraping the peel well, then boil them in salted water. After about half an hour the potatoes will be cooked, peel them immediately and mash them with a potato masher in a large bowl. Stir in 50 g of butter and the whole eggs, salt and pepper and a grated nutmeg (optional). Turn well and add the grated parmesan and pecorino and a few cubes of mozzarella (or provolone). To obtain a sufficiently creamy mixture, add a couple of tablespoons of milk if necessary. Work everything well until the dough is perfectly homogeneous.
Grease a pan with butter, sprinkle it with an even layer of breadcrumbs then pour half the potato mixture. Level it well and form a layer of ham (raw, cooked or speck) and the slices of smoked provola or mozzarella (leaving it to dry in the fridge for a few hours to prevent it from releasing too much milk).
Cover with another layer of mixture, level the surface, sprinkle it with breadcrumbs and distribute a few flakes of butter. Bake in a preheated oven at 180 ° C until golden and browned (about 30-40 minutes).
Let it cool for 5 minutes and serve your potato gateau or potato gattò ...Enjoy your meal !!!
WINE PAIRING: White wine with a subtle body such as Bianco del Sannio or Trebbiano di Romagna.
In this blog for wine and liqueur pairings I consulted the site: www.bodegasdevino.org
Enjoy your meal!