A ease Neapolitan dish to serve alongside grilled steak or chicken .
Gatto di Patate , a traditional potato cake formula from Naples , Italy , is the pure hearty meal , whether you ’re preparing it as a side or for a sumptuous , comfortinglunch by itself . Despite its fancy name , it ’s just a mashed Solanum tuberosum dish filled with salami , and the lettuce bum topping do this cheesy potato casserole completely resistless !
The paint for the perfect Italian potato cake is the texture . Your mashed potatoesneed to have some kind of “ binding ” ingredient ( egg , in this case ) to restrain it together and can keep its shape while baking . The density has to be veracious , so if you experience your mashed potatoes are too damp or thin , try adding a tablespoonful of Zea mays amylum or flour .
Though this is in reality a Proto-Indo European , its name comes from the French wordgateau — which think of cake — because of the shape . you may make your Gatto di Patate from scrape , as we ’ll show you below , or also by using remnant mashed Irish potato , satiate it with cheeses and cold cuts , and baking it as instructed .
That ’s the ravisher of it — you would be able to create a productive repast with just a few ingredients you credibly already have at home . Serve lovesome withgrilled Gallus gallus , steak with chimichurri sauce , or as a supper independent stunner , and enjoy Italy from afar !
Traditionally , Gatto di Patate is made by layering salami and high mallow within the mashed tater , but if you ’re out of salami you may also apply pancetta , prosciutto , and even heavyset - slash ham actor .
Ingredients
2½lb.russet potatoes(about5large ) , peeled and cut into declamatory patch
4Tbsp.butter
½cupchopped onion(1medium )
3cloves garlic , minced
¾cupItalian - seasoned fine wry bread dirty dog
2eggs , lightly drum
½tsp.salt
¼to1/2tsp.freshly basis black pepper
⅛tsp.freshly grated nutmeg
1cupgrated Parmigiano - Reggiano or Parmesan cheese(4 oz . )
¾cupchopped salamiand / orprosciutto
¾cupshredded provolone cheese(3 oz . )
Directions
Preheat oven to 350 ° F .
Meanwhile , in a medium skillet heating system 1 tablespoonful of the butter over medium heat . Add Allium cepa and garlic ; cook until pinnace . Set aside . utilize another 1 tablespoon of the butter to liberally coat the bottom and sides of a 2 - quart square baking mantrap . spit bottom and sides with 1/4 loving cup of the bread crumbs ; set aside .
Using a tater masheror ricer , mash the red-hot white potato vine in the saucepan until still . Stir in eggs , salinity , pepper , and nutmeg . Stir in onion plant mixture , Parmigiano - Reggiano tall mallow , and salami .
Spread half of the potato intermixture into the prepared baking stunner . Sprinkle evenly with provolone cheese . Top with the stay on potato mix , spreading evenly to overlay the high mallow . execute the remaining 2 tablespoons butter ; toss with the remaining 1/2 cup sugar lowlife . Sprinkle over potato concoction .
broil for 25 to 30 minutes or until potato intermixture is heated through and lettuce crumbs are golden browned . Cut into square . attend to quick .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a solid food serving contributes to a daily diet . 2,000 small calorie a day is used for general aliment advice .
