Gatto di Patate

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

Potato Cake

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

Europe
France
Italy
Naples
Side dish
Mediterranean

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