The potato gateau with smoked provola and pancetta. It’s a Neapolitan classic. According to tradition, it is one of the tastiest and most emblematic recipes of this land. The Potato Gateau (or Gattò) was born in 1768 on the occasion of the marriage between Queen Maria Carolina of Austria and King Ferdinand I of Bourbon.
Since then, alternatives with ingredients like salami or mushrooms have emerged, but in reality, the basic ingredient, potatoes, have always remained the true queen of this dish symbolizing wealth and abundance.

Thought for you

Cost: Economical
Rest time: 15 Minutes
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Regional Italian
Seasonality: All seasons

529.96 Kcal

calories per serving

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Energy 529.96 (Kcal)
Carbohydrates 44.66 (g) of which sugars 5.20 (g)
Proteins 27.53 (g)
Fat 26.85 (g) of which saturated 11.35 (g)of which unsaturated 10.83 (g)
Fibers 4.30 (g)
Sodium 1,089.63 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2.2 lbs potatoes (floury)
3.5 oz smoked provola
5.3 oz smoked pancetta
1.4 oz pecorino romano (grated)
1.4 oz Parmigiano Reggiano PDO (grated)
1.5 cups milk
1 tsp salt
2 tbsps butter (plus as needed)
1 pinch pepper
2 eggs
2 eggs (hard-boiled)
3.5 oz breadcrumbs
1 bunch chopped parsley

Tools

what we need to prepare

Pot
Immersion Blender
Baking Dish 12×16
Knife

Preparation: The Potato Gateau with Smoked Provola and Pancetta

Peel the potatoes and cut them into cubes, put them in a deep pot with milk and salt, and cook covered for 25 minutes. Be careful not to let the milk dry too much; if necessary, add water.
Turn off the heat, transfer the mixture to a bowl, and add butter, the grated mix of Pecorino and Parmigiano (reserving 2 tablespoons), a bit of chopped parsley, pepper, half of the breadcrumbs, and the 2 eggs.
Blend with an immersion blender until the mixture appears smooth and homogeneous.
Preheat the oven to 350°F.
Butter a baking dish (12×16 inches), cover the bottom of the dish with half of the potato mixture.
Distribute a portion of the provola and pancetta, half of the sliced hard-boiled eggs, and cover with some of the potato mixture.
Repeat the process until you have used all ingredients.
Finally, sprinkle with the reserved 2 tablespoons of the grated Pecorino and Parmigiano mix, chopped parsley, and breadcrumbs.
Bake in the hot oven for 30 minutes (350°F). Carefully remove from the oven and let it rest for at least 15 minutes.
Then serve. The Potato Gateau with Smoked Provola and Pancetta is ready.