Gateau di patate, traditional Sicilian recipe greedy. Today republished with new photos to another of my favorite dishes: the gateau – or as we call it the Sicilian gattò – potatoes. I've wanted to do justice to this for a long time. poor but extraordinary dish and finally, Despite the rain and the little light, I managed to snap a few greedy image. Among other things, You can find the VIDEO RECIPE STEP BY STEP gateau Sicilian on my channel You Tube, to which you can subscribe.
I love potatoes in every way: Here is a soft and fragrant container for any stuffing that comes to mind. Today I present my stuffing ' classic '. What it does in the family since I have memory, which are particularly fond: parsley, provolone and salami Milano. But there are countless variations all to experiment with, as the sumptuous GATEAU POTATO SAUCE’ WITH PEAS, that you can prepare using advanced meat sauce from a lasagna or a baked pasta. Or the GATEAU SUMMER WITH SALSA AND FRIED EGGPLANT. Or the GATEAU AUTUMN AND PUMPKIN POTATO WITH MUSHROOMS. In short, just unleash the imagination, because the potato gateau is a dish in which you can also recycle many food scraps.
The only secret is in potatoes: must be really good, Yellow paste, boiled eggs, and that does not absorb water, but this – Alas – does not depend on Cook… If you still have some more (almost never happens) remember this is a perfect solution for the aperitif: just cut it into squares and become a tasty finger food. Have a good day!
1,5 kg of yellow-fleshed potatoes
150 grams of salami Milano or Hungarian thinly sliced
300 grams of smoked cheese
2 whole eggs
80 grams of grated Parmesan cheese
80 grams of grated pecorino cheese
a small bunch of fresh parsley
70 grams of butter
salt and pepper
breadcrumbs as required
a pinch of nutmeg
The doses are for a gateau of 22-24 centimeters in diameter potatoes. 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. Then add the eggs lightly beaten, the Parmesan, pecorino, the finely chopped parsley and a pinch of nutmeg. Season with salt and pepper but remember to taste: the dough must be tasty but balanced, having regard to the flavor of the filling. By the way, in this variant we'll add the salami Milano, that makes a further dose of salinity.
Dice a few slices of cheese and half the salami and add them to the dough, then mix.
Preheat the oven at 180 degrees. Butter or oil a baking pan with zipper Panel and sprinkle evenly with the breadcrumbs. Place half the potato dough in the cake bowl, cover with slices of salami and cheese were. Cover the potato gateau with the rest of the dough and level until smooth. Lightly grease the surface of the potato gateau with a little oil and sprinkle with a little more grated bread. Bake for 40 minutes or so, or until the surface is golden. Let it rest on the potato gateau Sicilian for at least half an hour and serve warm. Bon appétit!
MATCHING: Here's the Bonarda to our gateau. We chose 'Rubiosa', a Bonarda Doc of Oltrepo Pavese produced by the non-profit winery The Fracce. The Rubiosa is cool, immediate, aromas of cherries and represents a great pairing with the salami Milano.