The potato gateau is not difficult to prepare and has the advantage that it helps us to consume leftovers. It is an exquisite potato pie, stuffed with a lot of imagination.
The potato gateau
The gateau, therefore, is quite simple as a recipe, and requires ingredients that we often have in the fridge. It is now part of the Italian table and our local gastronomy has greatly ennobled it. This dish appeared in Italy in the late 1700s. The potato gateau, Italianized in gattò or gatò, peeps out in the "Bel Paese", thanks to Maria Carolina of Habsburg which made use of the help of refined French cooks.
In this regard, the Neapolitans, "princes" in their inventiveness, learned the technique of this "potato pie", exalting it, even improving it. An excellent potato gateau, it is sublimated with the unsurpassed fior di latte from Campania, which goes well with potatoes, better than gruyere. In mess must not miss the good ham, and of course salami. This recipe has the peculiarity of being very variable and each family has its own, indeed it also lives by fantasy. Sometimes a good baked gratin pie can also be improvised.
The potato gateau or potato pie
Potatoes are often in the pantry and by opening the fridge we can often find some leftover ham, and a few bits of cheese. We can give bottom of sausages, cooked or even frankfurters, which can fill the gateau. Furthermore, in the fridge of the Italians, there is hardly a lack of Parmesan cheese. Nonetheless, to make a good gateau, let's get a nice baking dish.
Let's take at least half a kg of yellow-fleshed potatoes, some fiordilatte, some salami, cooked, maybe double cut. It will serve as we said a little parmesan, a couple of eggs and extra virgin olive oil. Finally, if you like, take some pepper and salt. On one side also keep some breadcrumbs. Of course we will boil the potatoes. Once drained, they will be mashed in a bowl. At the same time we will cut the fiordilatte into cubes, trying to eliminate the whey. Then we'll cut the salami, or some sausage will do just fine.
Fiordilatte and parmesan
We will do the same thing with the ham or other sliced which could be left over in the fridge. We will add the eggs, and mix everything well in our bowl. In the meantime we will have oiled our pan a little and we can lay all the mixture on it. Just add a sprinkling of pepper, a pinch of salt, but not too much, and a drizzle of oil. Above sprinkle the grated Parmesan.
The cook's secret is that if the potatoes we have boiled are too floury, we can fix it. We will add a little milk to the mixture, as the Neapolitan tradition dictates, and that's it. The whole mess will then be leveled with a spatula. At this point, we can bake our pie of potatoes in a static oven preheated to 180 ° for about 30 minutes. Of course, every oven is different, then you will have to regulate yourself by checking the cooking.
A delicious dish
However, the formation of the nice dark crust on the surface is indicative of perfect cooking! So, once ready, our potato gateau will be steaming hot and inviting to be served at the table. This is a bit of the basic recipe, but the gateau is often, as we said, a way to deepen the fridge. However, each family has their own version of this compelling, nutritious mess. Finally, we will be able to keep the potato gateau, ready, and then reheat it as needed, as heated is really excellent. It is not recommended to freeze it, but generally it is consumed quickly. Never as in this period, is it useful to embrace the famous popular theory of "you find what you put into it ”. So let's indulge ourselves, inventing "our mess " also using vegetables such as artichokes, or sliced courgettes. Enjoy your meal
# Italian in the heart
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