Gateau di Patate is a kind of a Potato Cake, typical of cuisine in Naples and Campania. We also call it Gattò di Patate. It’s a single course, delicate but tasty, and definitely unique! At my home, we use to make it on Friday evening, and we usually don’t use any ham or cured meats, unlike almost every other recipe in Campania, where everybody use them! Of course, it’s a matter of taste, but that’s how I like it: soft (I use to add some milk to the mashed potatoes), and filled just with cheeses. This is my mum’s recipe: you can add some cured meat, if you want, but I advise against it 😛
Ingredients for 6 servings:
1 kg of potatoes
1 noce of butter
1/2 glass of milk valacyclovir online
300 g of mozzarella cheese
50 g of parmesan cheese, grated
Dapoxetine no prescription bread crumbs
Preparation Time: 20 min.
Baking Time: 1 hour and 20 min.
Total Time: 1 hour and 40 min.
Cook the potatoes in a large pot with salted water for about 40 minutes from the boil point (to check if they’re ready, try one with a fork: if there is no resistance till the center, it’s done).
Once potatoes are ready, peel them (when still hot) and mash them in a bowl with a potato masher. Add a knob of butter and some grated nutmeg.
Add eggs, parmesan, salt and pepper.
Start amalgamating the dough.
Add slowly the milk, until you reach the right consistency (it should be soft, but quite firm) and diced mozzarella (and, if you want, some diced cooked ham: I’ve added some smoked scamorza, instead).
Butter an oven pan and cover it with some bread crumbs. Put the dough inside the pan, evenly.
Spread over it some bread crumbs, some grated parmesan, and some butter knobs.
Bake at 180°C for 40 minutes, or until the surface is golden and crispy.
Let your Gateau di Patate cool down a bit: serve it tepid.
Nessuna ricetta simile a Potato Cake (Gateau di Patate).All Recipes, recipe by Flavia Imperatore
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