Gattò di Patate

Name: Gattò di Patate (Potato Cake)
Yield: For 6
Cuisine: Italian
Ingredients: 1 kg (2¼ lb) floury potatoes; 55 g (1¾ oz) prosciutto cotto, cut into cubes; 25 g (¾ oz) buffalo mozzarella, cut into small cubes; 100 g (3½ oz) provola cheese (smoked mozzarella), cut into small cubes; 100 g (3½ oz) provola cheese (smoked mozzarella), cut into small cubes; 55 g (1¾ oz) parmesan cheese, grated; 4 eggs, beaten; 2 tbsp finely chopped flat-leaf parsley; knob of butter; 4 tbsp dried breadcrumbs; 4 tbsp olive oil; salt and pepper; salt and pepper

Potato Cake

Preparation info

For
6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Gattò 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 (2¼ lb) floury potatoes
55 g (1¾

Europe
Italy
France
Naples
Mediterranean
Cake

Method

Preheat the oven to 180°C/350°F/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, beaten eggs, parsley and some salt and pepper.

Use the butter to