Potato gateau and black cabbage, with diced cooked ham, scamorza cheese and stracchino cheese. One dinner-saving and anti-waste recipe, in which to recycle leftovers of cheeses or cured meats. The gateau in autumn is one of my comfort food Favorites: soft, hot, Saber, with melted cheese. A rich and poor dish together: rich in taste but poor in ingredients.
Gateau di patate, seasonal variations
Among other things, as you will have understood I love very much the cabbage, a real superfood and I use it in many recipes, that you can find in my article BLACK CABBAGE: PROPERTY', BENEFITS AND 11 RECIPES. Using it in a gateau was a great idea (I praise myself), seeing is believing. A little’ like when I used the pumpkin to prepare the AUTUMN GATEAU OF PUMPKIN AND MUSHROOMS. Two variations with seasonal vegetables of the classic and timeless SICILIAN POTATO GATEAU, that on my YouTube channel you can also find in video recipe.
Inside I put cubes of cooked ham, stracchino and scamorza cheese, but you can use what you prefer or what you have to use by force and that lies in a corner of the refrigerator. because the potato gateau is a dish in which you can also recycle many leftovers of food, so a decidedly anti-waste recipe.
The only secret is in potatoes: must be really good, firm and that do not absorb so much water. I generally use mountain potatoes such as those of Sila or red potatoes, but I admit that finding the perfect potato is getting really complicated. At this point I would tell you to run to buy the ingredients. And have a nice day!
1,2 kg yellow potatoes
a bunch of kale
2 egg yolks
80 grams of grated Parmesan cheese
80 grams of grated pecorino cheese
70 grams of butter
200 grams of smoked cheese
150 grams of stracchino
150 grams of cooked ham in a single slice
salt and pepper, to taste
extra virgin olive oil, to taste
breadcrumbs, to taste
If you want to get a gateau as high as mine, you have to use a hinged cake pan 22-24 centimeters in diameter. Carefully wash the potatoes and boil them in salted water, Peel them while still hot and mash with potato masher.
While the potatoes are still hot, add the butter and stir until it has melted. Clean the black cabbage by removing the leaves from the stems, wash them carefully and boil it in lightly salted water. When cold, squeeze the black cabbage to remove as much water as possible and then finely chop it with a knife. Add the black cabbage to the mashed potatoes and mix well.
Add the egg yolks to the mixture of potatoes and black cabbage, the Parmesan, pecorino, salt and freshly ground black pepper. If you like, you can add a pinch of nutmeg. Remember to taste the dough, which must be tasty but balanced. Mix the dough with half of the diced ham and scamorza cheese.
Grease or grease the cake tar with extra virgin olive oil, then sprinkle it with breadcrumbs. Pour half of the dough into the pan, add the stracchino, the rest of the diced ham and scamorza cheese and cover with the rest of the dough. Level the surface and sprinkle with extra virgin olive oil (use a brush to spread it well). Sprinkle with a little breadcrumbs to get a golden crust. Preheat the oven to 170 degrees static and cook for 30-40 minutes or until a golden crust has formed on the gateau. Allow to cool for 10 minutes before taking out of the oven. Bon appétit!