Potato Cake From Napoli - {Gatto}

Recipe Ingredients

4 lbs	1816g / 64oz	Baking potatoes - (abt 16)
4		Eggs
1/4 cup	59ml	Fresh ricotta
1 1/2 cups	297g / 10oz	Freshly-grated Parmigiano-Reggiano
1 cup	237ml	Freshly-grated Pecorino
1/2 lb	227g / 8oz	Soppressata - cut into 1" batons
1/2 cup	118ml	Milk
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
2 tablespoons	30ml	Butter - plus
2 tablespoons	30ml	Butter - cut into small dots
1/2 cup	73g / 2.6oz	Fresh bread crumbs
1 lb	454g / 16oz	Fresh mozzarella - cut into tiny cubes,
		Less than a 1/4"

Recipe Instructions

Preheat oven to 450 degrees.

Fill a pasta pot with water and add the whole potatoes. Bring the water to a boil and cook until tender, about 45 minutes. Drain and peel the potatoes and pass them through a food mill.

While the potatoes are still warm, place them in a mixing bowl and combine the eggs, ricotta, cheeses, soppressata, milk and parsley. Stir just enough to evenly mix.

Butter a 12-inch springform pan with 2 tablespoons of butter and dust with breadcrumbs. Place half of the potato mixture into the pan and gently smooth it to the edges. Sprinkle the mozzarella over the potato mixture, to within 1/2 inch of the outer edge, but not over. Smear the remaining potato mixture over carefully, and smooth with a wet spatula. Sprinkle with remaining bread crumbs and dot with remaining butter.

Place the gatto in the oven and cook 25 to 30 minutes, until light golden brown on top. Remove from oven, let stand 15 minutes, unmold and serve in slices.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A37) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.