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Gateau (or gattò) potatoes

by Ada Parisi
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Gateau di patate, ricetta tradizionale siciliana con salame e formaggio

Gateau di patate, traditional recipe. Today republished with new photos to another of my favorite dishes: the gateau – or as we call it the Sicilian gattò – potatoes. Had long wanted to do justice to this dish but overtime 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 to experience all, 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!

Gateau di patate, ricetta tradizionale siciliana con salame e formaggio

GATEAU POTATO (Sicilian recipe)

Portions: 6 Preparation: cooking:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

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

Procedure

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: l'impasto deve essere saporito ma equilibrato, 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.

Tagliare a dadini qualche fettina di formaggio e la metà del salame e unirli all'impasto, then mix.

Preheat the oven at 180 degrees. Butter or oil a baking pan with zipper Panel and sprinkle evenly with the breadcrumbs. Disporre nella tortiera metà dell'impasto di patate, cover with slices of salami and cheese were. Coprire il gateau di patate con il resto dell'impasto e livellare fino a ottenere una superficie liscia. Ungere leggermente la superficie del gateau di patate con un po' di olio e spolverizzarla con un altro po' di pane grattugiato. 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. Abbiamo scelto 'Rubiosa', un Bonarda Doc dell'Oltrepo Pavese prodotto dall'azienda vitivinicola non profit The Fracce. The Rubiosa is cool, immediate, aromas of cherries and represents a great pairing with the salami Milano.

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10 comments

Emma Capponi6 12 October 2019 - 08:55

I can prepare it the day before and bake the next morning?

Reply
Ada Parisi 12 October 2019 - 09:38

Hello, you certainly. Keep it in the fridge of course. ADA

Reply
Emma Capponi 12 October 2019 - 08:53

I can make dough the day before and bake the next morning? Thanks

Reply
Ada Parisi 14th October 2019 - 21:21

Yes, certainly.

Reply
Walter 25 June 2015 - 15:47

Olá Ada, Tudo bom?
My whole family descendants of Italians, make a recipe of Gatto over 1 century which looks like your recipe.
With the base of potatoes, eggs, salami and Parmesan. Only. Untamos the way with butter and breadcrumbs. While riding in the form povilhamos on top with more Parmesan and breadcrumbs. Is Show!!!
Congratulations on your recipe . Hugs

Reply
Ada Parisi 25 June 2015 - 15:50

Hi Walter! I hope that you will understand my english! Yes, your and mine recipes are very similar! My recipe is truly sicilian, is made in my family since years and years ago and is so simple ad so good. I'm really glad that you liked it and that it remember to you your italian tradition! Hope to see you here again, ADA

Reply
Walter 25 June 2015 - 16:47

Hi Ada, Yes always!!! figured it out!! the Portuguese translation is great. Thank you for your return!! Venha nos visitar em Brasil !! RSSS!! UM grande abraço!!
Walter
São Paulo – Brazil

Reply
Ada Parisi June 30, 2015 - 10:07

Maybe one day Walter, who knows? Hope to see you again! ADA

Reply
Not Only Sugar March 21, 2013 - 14:36

I love the gateau di patate.. This rich puree it must be pretty good..

Not Only Sugar

Reply
fratelli_ai_fornelli March 21, 2013 - 15:50

Thanks!!! I love it too…and I love it even the simple mashed…sooner or later, place the family recipe…

Reply

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