Name: Gatto di Patate (Potato Cake)
Yield: Serves 6
Cuisine: French
Ingredients: 1 kg floury potatoes; salt and pepper; 2 tbsp finely chopped flat-leaf parsley; 55 g prosciutto cotto, cut into cubes; 25 g buffalo mozzarella, cut into small cubes; 100 g provola cheese (smoked mozzarella), cut into small cubes; 4 tbsp dried breadcrumbs; butter, for greasing; 4 tbsp olive oil; 55 g Parmesan, grated; 4 eggs, beaten

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Gatto is derived from the French gâteau, which this resembles in shape when baked. It is very common in Naples, where many French-influenced recipes are cooked even today – a legacy of the Bourbon occupation in the 18th century.”

Ingredients

1 kg floury potatoes
55 g prosciutto cotto, cut into cubes
25

Method

Preheat the oven to 180°C/Gas 4. Boil the potatoes until tender, then drain and peel them. Pass them through a sieve to make a purée. Mix the potato purée with the prosciutto, mozzarella, provola, Parmesan, eggs, parsley and some salt and pepper.

Butter a round 25cm cake tin, a