Gattò Napoletano
Gattò Napoletano, potato pie, is a traditional recipe made with boiled potatoes, mozzarella, Prosciutto, eggs and a little butter. The ingredients are mixed, then spread in a baking pan and garnished with breadcrumbs, or rolled into the shape of a log, brushed with egg, rolled breadcrumbs and flash-fried in sunflower oil. This recipe was brought to Naples in 1768 and was served at the Bourbon dynasty wedding of Ferdinand IV of Bourbon and Maria Carolina of Habsburg. Today, Gattò Napoletano, is everyone's favorite and is served as an antipasto.
- 500 grams Potatoes (Skin on)
- 150 grams Parmesan Cheese (Grated)
- 150 grams Salame or Cooked Ham (Diced)
- 2 Eggs (Beaten)
- Salt
- Oil
- Black Pepper
- Dried Oregano
- Parsley (finely chopped)
- Breadcrumbs
Begin by boiling the potatoes in abundant salted water. Once cooked and while still warm, peel and put them through a potato ricer. Place in a bowl, add all the other ingredients (except the breadcrumbs and leaving a little of the cheese for topping), and mix well with a fork.
Grease an oven dish with oil and line with breadcrumbs. Add the potato mixture, top with cheese and breadcrumbs and bake for about 20 minutes at 160°C. Allow to cool slightly and serve warm.