A great classic today, the Neapolitan potato gattò or gateau, a tasty, appetizing main dish that is so good and full of flavor!
The Neapolitan cuisine or Campanian cuisine in general is rich in exquisite dishes that over time have become emblematic of all Italy, and following the many dominations over time, it has absorbed many influences that make it one of the most important regional cuisines in Italy.
I suggest other potato recipes such as:
SAVOYARD POTATOES
POTATO CAKE WITH MORTADELLA AND SCAMORZA
NEAPOLITAN POTATO GATTÒ OR GATEAU
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: BAKING PAN 8.5/9 INCHES
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Neapolitan Potato Gattò or Gateau Recipe
- 3 eggs (Pasta gialla Aia)
- 2.6 lbs potatoes
- 1 mozzarella fior di latte
- 2.8 oz cooked ham (diced)
- 3.5 oz butter
- 2.8 oz sausage (for me Strolghino)
- to taste salt and pepper
- to taste Parmigiano Reggiano (grated)
- to taste milk (optional)
- to taste butter and breadcrumbs (for the mold)
Tools for the Neapolitan Potato Gattò or Gateau Recipe
#ADV
- Baking Pans
FOR THE PREPARATION OF THE NEAPOLITAN POTATO GATTO’ OR GATEAU RECIPE
Wash the potatoes and boil them starting from cold water in a large pot.
Once cooked, drain them and while still hot, pass them through the potato ricer and then place them in a large bowl.
Add the butter in pieces and mix to combine everything.
Allow to cool slightly and proceed to slice the other ingredients.
Dice the ham, salami, and mozzarella.
Pour it all over the potato puree and mix the mixture well.
Add a few tablespoons of grated Parmigiano Reggiano, a pinch of grated nutmeg, and adjust the salt and pepper.
Separate egg whites and yolks adding the latter to the potato mixture for the gattò.
Whip the egg whites and carefully fold them into the already made dough.
Generously butter the mold (for me, circular diameter 9 inches) then sprinkle it with breadcrumbs, removing the excess.
Pour the seasoned potato and cold cuts puree, leveling everything well.
Add a few knobs of butter and bake at 375°F for about 45 minutes.
Once cooked, let it cool for about ten minutes and serve it on the table.
The Neapolitan potato gattò or gateau is a rich and exquisite main dish, delicious hot but also at room temperature…
Enjoy your meal!
Annalisa
