Gattò
Deriving from the French word gateau, meaning cake, this savoury dish has its roots in the traditional French cuisine which arrived in the Kingdom of the Two Sicilies between the 16th and 17th centuries.
• 1 kg potatoes
• 2 eggs
• 50g butter
• 50g parmesan
• 100g mozzarella, diced
• 100g smoked provola
• 50g mortadella
• 50g prosciutto
• 5 tbsp milk
• Breadcrumbs
• Salt and pepper
1. Preheat oven to 200˚C and grease a baking dish with butter.
2. Boil the potatoes in salted water until softened. Drain and peel the potatoes, then mash them.
3. Add the milk and 35g of the butter. Shred half of the mortadella and half of the prosciutto. Grate half of the provola and finely slice the remaining cheese.
4. Combine the eggs, potato, shredded meat, grated provola and half of the parmesan. Season with salt and pepper.
5. Cover the base of the baking dish with the breadcrumbs and pour in half of the potato mix.
6. Cover with the mozzarella and the remaining provola and slices of the cured meats.
7. Create another layer with the remaining potato mixture and sprinkle breadcrumbs and remaining parmesan over the surface.
8. Finish with the remaining butter and bake for 30 minutes. Serve hot.