How to prepare Norma potato gateau at home with tomato sauce and fried aubergines: A summer variant of the classic Gateau

Norma-style potato gateau with tomato sauce and fried aubergines. In practice, and gattò (as we call it in Sicily) summer which contains the typical condiment of the famous one PASTA WITH STANDARD Catanese. A unique and substantial dish, good both warm and cold, with all the colors and flavors of Sicily. A variation of tasty TRADITIONAL GATEAU POTATO, alto, soft, Saber, with melted cheese and salami, that are in RECIPE VIDEO on my YouTube channel.

What is the potato gateau

The potato gateau with tomato sauce and fried eggplant is a Sicilian potato flan, a purely summer rustic cake to do and redo to tease your guests or simply to enjoy a family evening. In this variant, the classic base of condited potatoes with parsley, grated cheese and eggs, it is enriched with a soft and delicious filling. restricted Tomato Sauce, fried eggplant and melted cheese. A bit’ basil to perfume the whole thing and I am sure you will thank me! This tomato sauce and aubergine potato sliced ​​will conquer you.

Which potatoes to use to make a good potato gateau

To make a excellent potato gateau but you have to choose the right potato: that is to say old white potatoes or red potatoes, which contain a large amount of starch and very little water. Never use new potatoes to make potato gateau, gnocchi or mashed potatoes. Cook the potatoes whole and in their skins: put them in cold salted water and mash them while they are still boiling. The potato skin will act as a natural barrier, preventing the pulp from absorbing water during boiling.

How not to make the summer potato catfish runny

Often, when preparing it potato flan with sauce and aubergines, There is liquid at the bottom of the pan. And the cat is not as firm and compact as we would like. This may be due to a slightly reduced tomato sauce or the use of a cheese wrong. First make sure that the tomato puree is well condensed, thick and full-bodied before adding it to the fried aubergines (leave them for a long time on absorbent paper to eliminate excess oil.

Never use mozzarella in a flan, because it releases too much water. Use a provolone, a fresh provolone or caciocavallo that will strain without releasing liquid.

Potato cake: Recipes and variations

This Norma-style potato catfish it is one of the variations of my family's potato gateau, together with GATEAU dough WITH PUMPKIN AND MUSHROOMS, to that DOUBT AL’ and to that with the BLACK CABBAGE. If in winter we prefer the traditional or the one with the sauce, in summer there is no doubt and the one with the fried eggplant is the undisputed king of our table. And it is also a good way to recycle tomato sauce and eggplant advanced as Parmesan or baked pasta. Now I leave to go to the grocery store. Have a nice day!

STANDARD POTATO GATEAU WITH SAUCE AND FRIED AUBERGINES

Portions: 8 Preparation: 1 person Cooking: 40 minutes 40 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.9/5

( 12 voted )

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Ingredients

2 kg of old potatoes, floury, Yellow paste

two eggs

80 grams of grated Parmigiano Reggiano PDO

fresh parsley

salt and pepper

350 grams of unseasoned provolone or caciocavallo cut into cubes

2 black aubergines

750 milliliters of tomato puree

a clove of garlic

extra virgin olive oil

basil

peanut oil for frying

grated bread and extra virgin olive oil for the cake tin

Procedure

FOR THE DOUGH - To prepare the Norma potato gateau with sauce and fried aubergines, boil the potatoes in plenty of salted water. When the potatoes are still hot, peel them and mash them with a potato masher. Add the parmesan, the finely chopped parsley and the eggs. Knead and taste, then season with salt and pepper.

FOR THE AUBERGINES - Carefully wash the eggplants (I use the violets striated, sweet and seedless), cut them into slices or cubes and fry them in abundant peanut oil until golden.

FOR TOMATO SAUCE - Place extra virgin olive oil in a pan, a clove of garlic and tomato sauce. Salt, a few leaves of fresh basil and cook covered for 20-25 minutes or until the sauce is thick and well reduced. Add the fried aubergines and mix.

Preheat the static oven to 180 degrees.

COMPOSITION - Generously grease a springform cake pan and sprinkle it with breadcrumbs. Place half of the potato mixture in the cake pan, covering both the Fund both sides. Spread some cheese over the potatoes, the tomato and aubergine sauce and a few more cubes of cheese.

COOKING - Cover with the remaining potato mixture and lightly grease the surface of the gateau with extra virgin olive oil. Sprinkle with a little breadcrumbs. Bake for 40 minutes or until golden brown. Serve the potato gateau with sauce and fried eggplant when it is warm but not hot. Bon appétit!