Recipe of Award-winning Gateau di patate napoletana

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The ingredients needed to make Gateau di patate napoletana:

1. Prepare 5-6 good sized potatoes
2. Make ready 150 g salami
3. Take 150 g mozzarella
4. Get 100 g smoked scamorza
5. Get 1 packet ham
6. Make ready 2 beaten eggs
7. Make ready Seriously good amount of black pepper
8. Get Bit of butter
9. Get Sprinkle of breadcrumbs
10. Make ready to taste Salt

Gateau di patate, uno sformato di patate piatto tipico della cucina partenopea; qui da noi viene chiamato comunemente gattò di patate. Il gattò (o gateau) di patate è una ricetta tradizionale napoletana gustosa e facilissima: ecco tutti gli ingredienti e la preparazione spiegata passo passo. Il gateau di patate napoletano è uno di quei piatti semplici che vengono direttamente dalla più tipica tradizione campana. A Napoli lo chiamano anche Gattò, in francese italianizzato.

Steps to make Gateau di patate napoletana:

1. Peel and chop potatoes. Boil in salted water until soft. Mash with a knob of butter. Leave to cool in a big bowl. Prepare rest of ingredients. Drain mozzarella, and chop all ingredients
2. Preheat oven to 180. Add everything into the mash adding eggs as last. Make sure you add a good amount of black pepper. Mix very well
3. Grease a baking tray with butter. Sprinkle the tray with breadcrumbs. Add the potato mixture. Spread evenly. Top with more breadcrumbs and a few knobs of butter. Bake for about 35-40 minutes. Leave to rest for 15 minutes before serving
4. Enjoy with a lovely Italian starter and a glass of red wine

Il gateau di patate napoletano è uno di quei piatti semplici che vengono direttamente dalla più tipica tradizione campana. A Napoli lo chiamano anche Gattò, in francese italianizzato. Si serve praticamente sempre: come antipasto, piatto completo, secondo piatto, nei buffet, ovunque!! Il Gateau di patate (in napoletano Gattò di patate) è un tortino di patate ed è un piatto tipico della cucina napoletana. Il termine risale alla dominazione Borbonica quando fu introdotta, dalla regina Maria Carolina, la moda di ospitare cuochi francesi a corte, l'incontro con nuove culture da sempre accolte.

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