The recipe of the potato gateau, typical dish of the Campania cuisine, filled with a tasty filling!
Il cake (o cat, following the Italianization) of potatoes it was used above all during times of war when the Neapolitan housewives, to save money and cook a single dish that would bring together young and old, decided to use a product that was certainly always present on Neapolitan tables: the potato.
A humble and cheap food, even if today it is no longer so unfortunately, this tuber is perfect for numerous preparations.
Yet, an excellent combination comes from the use of potatoes with a filling of salami and provolone, which gives life to the famous gateau.
Today, therefore, we want to present you the classic recipe of potato gateau, a procedure not complex to follow, but which will certainly give excellent results and tasty!
Ingredients
- 3-4 red or medium / large sized red potatoes
- 2 eggs
- 200 gr provola
- 100 gr salami in chunks
- 100 gr ham in chunks
- 20 gr grated bread
- 20 gr butter
- 150 gr grated Parmesan cheese
- salt and pepper to taste
Let's simmer the potatoes
Let's proceed with blanching the potatoes in plenty of water. They will be ready as soon as the largest in size can be stuck with a knife, or a toothpick, to the end (sign that the potato is all cooked). As soon as they are ready, we can peel them and reduce them to pulp with the appropriate masher, which never fails in Neapolitan kitchens.
Prepare the dough
We mix the bottom of an oven pan with butter and sprinkle it with a little breadcrumbs. We mix the eggs, salt, pepper, grated parmesan, salami and ham into pieces we arrange the dough formed in the pan prepared, initially forming a thin layer.
Let's compose the cat
We sprinkle the first thin layer of potato dough with not thick provolone slices and complete with the remaining dough, which we will sprinkle with other bread crumbs and other parmesan. These two ingredients will make everything gratin. We fire in 200 ° for 15-20 minutes and we serve lukewarm.
Notes from the cook
Obviously the cured meats inside the gateau can be varied according to the tastes of the diners: some even prepare it stuffed with vegetables like the friarielli!
