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Gateau di patate al ragù

by Ada Parisi
5 min read
Gateau di patate al ragù

Gateau di patate al ragù. Did I mention how much I love the gateau di patate? Here on the blog already found the recipe of the traditional, and for traditional I mean what in my house in Sicily is meant by gateau a potato filling smoked cheese and salami. I assure you that is a flavor bomb. But today I want to invite you to try this tasty variation, which I could also call a recycling recipe: Gateau di patate al ragù. A typical winter dish, for example the gateau with fried sauce and eggplant it is also a recycling dish, but purely summer.

Now, It happened sometimes to prepare the sauce and make it too? If you were to happen again, don't eat noodles with meat sauce for three days in a row, try to prepare this dish, with a lovely salad, is an excellent main course. If you wish to make this more refined dish, prepare it in mono portion stencils, or cut it into diamonds for an appetizer dinner.

The batter put parsley, Parmigiano Reggiano and Pecorino cheese Dop, but use whatever you prefer. I really like the touch of green peas and, if you want to give the potato gateau with meat sauce an unusual shape, try to do it in a ring mold, like a donut. And of course have a look at all my Recipes breakfast. Have a good day!

Gateau di patate al ragù

Gateau di patate al ragù (Sicilian recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 kg yellow potatoes

600 grams of minced meat sauce (for sauce recipe click here)

200 grams of smoked cheese or provolone, diced

a whole egg

60 grams of shredded PDO Parmigiano Reggiano

40 grams of grated pecorino cheese Dop

fresh parsley, to taste

100 grams of boiled peas

50 grams of butter

salt and pepper, to taste

extra virgin olive oil, to taste

breadcrumbs, to taste

butter, to taste

Procedure

Gateau di patate al ragù

Gateau di patate al ragù

The doses for the gateau of potatoes with meat sauce are for a cake of 24-26 centimeters in diameter. Boil the potatoes in salted water. When the potatoes are still hot, Peel and mash with potato masher. Combine the melted butter, the Parmesan, pecorino, the finely chopped parsley, and the whole egg. Mix with the fingertips and taste, then season with salt and pepper.

Preheat the oven at 180 degrees.

Grease a cake tin and sprinkle with breadcrumbs. Place half the dough into the pan of potatoes, covering both the Fund both sides. Pour the sauce over the potatoes (best if cold), cheese cut into cubes and peas.

Gateau di patate al ragù

Gateau di patate al ragù

Cover with the remaining dough and leveling up to get a smooth surface. Grease the potato gateau with meat sauce with extra virgin olive oil or distribute on the surface of the pieces of butter. Bake for about 40 minutes or until the flan potatoes will not be uniformly golden. Let rest the flan potatoes with meat sauce and serve warm with a nice mixed salad. Keep in mind that when cold you will cut perfectly, while if you like to enjoy it hot you'll have to adapt to a little softer slice. Bon appétit!

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