Potato Gattò: the classic recipe for potato flan with mozzarella and ham – Tale Of Travels

He potato cat (o cake in French) is a typical preparation of Neapolitan tradition made with boiled and mashed potatoes, eggs, provolone and typical local salami. It is a delicious flan with a rustic taste which, thanks to baking, is characterized by the irresistible contrast between the creamy interior and the crispy, golden surface. Excellent both hot and at room temperature, it is a single dish rich and complete, perfect for the Sunday lunch with family or a dinner with friends. Accompanied by a seasonal salad, it is also ideal for the office or a picnic in the park.

An ancient and highly appreciated preparation all over the world, potato gattò was born at the end of the 18th century in Kingdom of the Two Sicilies: Queen Marie-Caroline de Habsbourg, wife of Ferdinand I of Bourbon, always had with her a team of French cooks, the so-called gentlemen, who prepared all the most typical dishes of overseas cuisine. This is how the Neapolitans learned the recipe and reworked it, replacing Gruyère with fiordilatte and adding cooked ham and salami.

Find out how to prepare potato gattò following the step-by-step procedure and tips. Also try the cake without eggs, for a variant also suitable for those who are intolerant to this food, and the one with spinach, excellent for vegetarians.

How to prepare potato gattò

Boil the potatoes in their skins for about 30 minutes from boiling and adjust to the size of the potatoes to increase or decrease cooking minutes. 1.

Drain the potatoes and peel them 2.

Mash them with a potato masher when they are still hot and collect them in a very large bowl 3.

Add the butter 4 and stir to melt.

Once the potatoes have cooled, add the eggs and grated cheese 5.

Cut the provolone and the ham into cubes 6.

Mix them with the potato mixture seven.

Add the milk too 8.

Adjust the salt and pepper, and check the consistency, which must be very soft 9.

Butter a mold by adjusting the size according to the size of your cat which must be at least 4-5 cm. Sprinkle it with breadcrumbs ten.

Spread the potato mixture in the dish 11.

Thoroughly level and decorate the surface of the cat with the tines of a fork 12.

Spread more breadcrumbs, a few flakes of butter 13 and bake at 200°C for about 40 minutes.

When golden, cook the potato gattò 14.

Let stand for at least 30 minutes, then bring to the table and serve 15.

Tips

The potato cat can be considered a empty fridge plate because it can be enriched in many ways, choosing cold meats, cheeses and vegetables to taste. The consistency of the dough must be very soft: it is therefore important to adjust with the amount of milk to be added, to prevent it from becoming too dry after cooking.

storage

The potato cat can be stored in the refrigerator, in a special airtight container, for 1-2 days. At the time of consumption, simply heat it in the microwave or oven for a few minutes. You can also freeze it without cooking it: in this case avoid sprinkling the surface with cheese and butter; it can be kept for a few weeks.

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