Stringy Neapolitan Gattò. Original recipe
My gattò is truly the “GATTO'” (the one with the accent on ò and two tt), not to be confused with the “potato gateau” because the authentic Neapolitan one is called like this, and the recipe is taken (with some of my variations) from Jeanne Caròla Francesconi’s book “La Cucina Napoletana”, unanimously considered the “bible” of Neapolitan cuisine.
I often prepare this stringy gattò, for parties and occasions (Christmas, Easter) and whenever I have guests because it is always a great success and is always appreciated by everyone (adults and children) plus it is convenient because it can be prepared in advance or even frozen (already cooked).
The gattò is a very rich dish, so it can easily serve as a joker dish and be served as a main dish or as a side dish.
This is the original Neapolitan potato gateau recipe also known as gattò. The correct way to describe this wonderful potato pie is exactly: GATTO’ (and NOT gateau) as many think, the reason is well described in this article.
If you, like me, love Neapolitan cuisine, also check out the section of my blog dedicated to typical Neapolitan recipes (sweet and savory): “CUCINA NAPOLETANA DOC“.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons
Ingredients for Stringy Neapolitan Gattò
- 5.5 lbs Potatoes (old, yellow-fleshed ones)
- 4.2 oz Butter (can be half butter and half lard)
- 3 Eggs (whole)
- 1 egg yolk
- 1/3 cup Whole milk
- 1.5 cups Parmigiano Reggiano (grated (can be half Parmigiano and half Pecorino))
- 5 pinches Salt (fine, about 10 g)
- to taste Black pepper
- to taste Parsley (optional)
- 1.4 oz Butter (to brush the surface of the gattò)
- to taste Breadcrumbs (for the surface of the gattò)
- 3.5 oz Neapolitan salami (sliced)
- 3.5 oz Mortadella (sliced)
- 10.6 oz Fiordilatte (well drained or Mozzarella)
- 5.3 oz Provola
- 2.1 oz Caciocavallo (mild, or scamorza, or sorrento)
- 2 Hard-boiled eggs (optional, I don't add them)
Tools
- Bowl
- Pot
- Potato masher electric Braun
- Baking dish irresistible glass
Preparation of Stringy Neapolitan Gattò
Important: the weight of the potatoes indicated among the ingredients (2.5 kg) refers to raw potatoes with skin, in the end, you should obtain about 2 kg of cooked and mashed potatoes.
Wash the potatoes and boil them with skin and a pinch of coarse salt, covered with cold water (with the lid) on high heat until boiling, then once boiling, lower the heat and cook for half an hour (without lid). Peel the potatoes while still hot and then work them hot with a miniprimer (or a bottle) the mixture MUST be smooth, homogeneous, and STRINGY (I used my electric Braun potato masher, see Purchase Tips below).
When the potatoes are still hot, then incorporate the butter, grated Parmigiano, milk, diced cold cuts (the cheeses NOT yet) the salt, pepper, and parsley, then once the mixture has become lukewarm, also add the 3 whole eggs and 1 yolk.
Grease well with butter a mold of about 14 x 9 x 2.5 inches (also works with an aluminum pan for about 8-10 people) sprinkle everything with breadcrumbs and place half of the potato mixture at the bottom, leveling it with oiled hands (or water).
Arrange the sliced cheeses (and hard-boiled eggs, optional) on the layer of mashed potatoes and cover everything well with the other half.
Level the ENTIRE surface well with oiled hands (not wet with water) sprinkle it all with breadcrumbs, distribute many thin pats of butter (or also lard) and sprinkle the entire surface again with breadcrumbs (DOUBLE breading). If you can keep it in the fridge for 1 or 2 hours before baking, it is better, but not essential.
Bake the gattò in a preheated oven at 356°F for about 30/45 minutes (depending on your oven) until it forms a delicious golden and crispy crust.
Important: because the gattò is very stringy, after you’ve taken it out of the oven, wait 20 minutes before serving it.
Notes and Tips
Jeanne Caròla Francesconi, in her book “La Cucina Napoletana” (the bible of Neapolitan Cuisine) writes that some add a thin layer of béchamel, over the mozzarella slices, personally I have never tried this option, but I think it’s already a richly abundant and stringy dish on its own.
Purchase Tips !!!
I mashed the potatoes and made them smooth with the very handy electric potato masher very useful for vegetable puree or to sift ricotta, an accessory included with my Braun MQ9047 MultiQuick 9 Hand Blender, with 5 Accessories, 1200 W .
Excellent baking dishes are these irresistible Pyrex glass baking dishes: 100% natural and hygienic material, ideal for oven cooking up to 572°F. They are thermal shock resistant, can go directly from -4°F freezer to 464°F oven.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the respective links.
