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Potato gateau · GialloZafferano.com

• 0:00
  Speaker 1: Potato gatto or gattodi patate is a traditionally apolytan potato cake.
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  Speaker 1: It has a soft cream interior filled with cheese and
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  Speaker 1: cured meats, and a golden, crispy crust on top. It
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  Speaker 1: works well as a rich main course for family dinners, Sundays, holidays,
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  Speaker 1: and buffettes. For a thirty by twenty two centimeter or
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  Speaker 1: twelve by nine inch baking dish, you need preparation time
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  Speaker 1: about thirty minutes, cook in time about one hour and
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  Speaker 1: twenty minutes in total servings about six people. Ingredients yellow
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  Speaker 1: potatoes old one point five kilograms that is four point
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  Speaker 1: four pounds. Cook them proscutto koto two hundred and fifty
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  Speaker 1: grams that is eight point eight ounces in one thick slice.
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  Speaker 1: Smoked mozzarella di buffala or campania provola two hundred and
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  Speaker 1: fifty grams, Parmigiano regiano cheese two great seventy grams that
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  Speaker 1: is two point five ounces, eggs, three medium fine salt
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  Speaker 1: as kneaded, black pepper, as kneaded for the baking dish,
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  Speaker 1: and the surface bread crumbs as kneaded, butter as kneaded.
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  Speaker 1: You start with the potatoes, place the whole potatoes in
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  Speaker 1: a large pot and cover them with plenty of cold water.
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  Speaker 1: Place the pot on the stove and bring the water
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  Speaker 1: to a boil. From the moment the water starts boiling,
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  Speaker 1: let the potatoes cook for about forty to fifty minutes.
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  Speaker 1: Check the downs by piercing the center of a potato
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  Speaker 1: with a fork. The fork must slide in easily. Drain
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  Speaker 1: the potatoes well while they are still hot. Cut them
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  Speaker 1: in half. Place them in a potato riser with the
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  Speaker 1: skin side facing up. Press them through the riser and
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  Speaker 1: mash them completely. Remove the skins that remain inside the
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  Speaker 1: riser as you work. Spread the mashed potatoes in a
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  Speaker 1: large bowl and let them cool down. While the potatoes coool,
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  Speaker 1: cut the cook them into cubes of about one point
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  Speaker 1: five centimeters or about zero point six inches Cuve the
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  Speaker 1: smoked mozzarella or provola into cubes of the same size.
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  Speaker 1: When the mashed potatoes are lukewarm, add the eggs. Add
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  Speaker 1: all the grated parmigiano re jano cheese, Add the hem
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  Speaker 1: cubes and the smoked mozzarella cubes. Season with fine salt
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  Speaker 1: and black pepper. Use your hands to need a mix
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  Speaker 1: until all the ingredients combine into a uniform mixture. If
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  Speaker 1: the mixture seems too dry, you adjust it by adding
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  Speaker 1: a little milk. If the mixture seems too moist, you
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  Speaker 1: adjust it by adding a little more grated cheese. Continue
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  Speaker 1: mixing until the texture is compact and workable. Prepare the
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  Speaker 1: baking dish. Greast the entire inside of the dish with butter.
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  Speaker 1: Sprinkle the bottom and sides with bread crumbs, covering them evenly.
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  Speaker 1: Transfer the potato mixture into the prepared dish, distribute it evenly,
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  Speaker 1: and level the surface with a spatula or the back
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  Speaker 1: of a Sprinkle the surface generously with more bread crumbs.
• 3:05
  Speaker 1: Distribute many small flakes of butter over the entire top.
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  Speaker 1: Place the dish in a preheated static oven at two
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  Speaker 1: hundred degrees celsius that is three hundred and ninety two
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  Speaker 1: degrees fahrenheit. Bake for about forty minutes until the gatto
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  Speaker 1: is set and the surface is lightly golden. Then turn
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  Speaker 1: on the grill function of the oven and let the
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  Speaker 1: top brown further for about five more minutes until it
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  Speaker 1: forms a well colored crisp crust. Remove the potato gatta
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  Speaker 1: from the oven. Let it rest in the baking dish
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  Speaker 1: for about ten minutes so it sets and becomes easier
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  Speaker 1: to cut. Then cut it into portions and serve it
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  Speaker 1: warm with its cream interior and golden crust. If you
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  Speaker 1: have left overs, you store the potato gattoe in the
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  Speaker 1: refrigerator for two to three days. You can also freeze it,
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  Speaker 1: either cooked or uncooked. In both cases, you let it
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  Speaker 1: overnight in the refrigerator before reheating or baking.