Gattò is Neapolitan for the French gateau, and generally refers to a pie, be it savory or sweet. This particular gattò is savory, and -- steaming in the middle of the dining room table -- will be a wonderful change of pace on cold winter day. It also adds a new dimension to the concept of mashed potatoes. To serve 6, we'll start with the mashed potatoes, and go from there:
Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
- The Mashed Potatoes
- 2 1/4 pounds (1 k) potatoes
- 1 3/4 cups (80 g) freshly grated Parmigiano Reggiano
- 1/2 cup (20 g) freshly grated pecorino Romano
- 2/5 cup (80 g) unsalted butter, at room temperature
- 3 yolks
- 1 egg white
- The Gattò
- The mashed potatoes made with the above
- 3 ounces (80 g) mildly flavored salami, peeled and crumbled
- A medium bunch of parsley, minced
- Salt and pepper to taste
- 2 ounces (60 g) finely sliced prosciutto
- 2 ounces (60 g) smoked provolone cheese, finely sliced
- 4 ounces (120 g) mozzarella, cut into thin rounds
- 1/4 cup (50 g) unsalted butter
- 2 tablespoons dried bread crumbs
Preparation:
Wash the potatoes well and put them in a pot with cold water to cover. Bring the pot to a boil and cook them until a skewer penetrates easily, about 25 minutes.
Drain them and peel them while still hot, using, if need be, a fork. Put them through a potato ricer and collect the riced potatoes in a bowl. Work the mixture with a wooden spoon until it's homogenous.
Incorporate the grated cheeses and the butter, mixing very well.
Next incorporate the yolks one at a time, mixing well between additions, and finally the white. Beat energetically until the finished mashed potatoes should be uniformly fluffy.
Once you've made the mashed potatoes, it's time to see to the gattò. Begin by preheating your oven to 380 F (190 C).
Combine the mashed potatoes with the crumbled salami and the minced parsley, and mix well, seasoning the mixture to taste with salt and pepper.
Use half the butter to grease casserole or elegant oven dish proportionate to the volume of ingredients. Dust it with the bread crumbs.
Spread half the potato mixture evenly over the bottom of the pan. Distribute the prosciutto evenly over the mashed potatoes, followed by the provolone and the mozzarella. Spread the remaining potatoes evenly over all, patterning the surface of the gattò with the back of a fork. Dot the gattò with the remaining butter, and bake it for 40 minutes. It will be an elegant gold; when the time is up open the door of the oven, but leave it in the oven until it's time to serve it.
What with? A white wine, and I would be tempted by a Falanghina, one of the finest whites of the Campania region.
Note: You can also use a layer of meat sauce (ragù, made with a lesser cut and finely sliced) instead of the prosciutto and cheese, and dust the surface with Parmigiano shavings.
Drain them and peel them while still hot, using, if need be, a fork. Put them through a potato ricer and collect the riced potatoes in a bowl. Work the mixture with a wooden spoon until it's homogenous.
Incorporate the grated cheeses and the butter, mixing very well.
Next incorporate the yolks one at a time, mixing well between additions, and finally the white. Beat energetically until the finished mashed potatoes should be uniformly fluffy.
Once you've made the mashed potatoes, it's time to see to the gattò. Begin by preheating your oven to 380 F (190 C).
Combine the mashed potatoes with the crumbled salami and the minced parsley, and mix well, seasoning the mixture to taste with salt and pepper.
Use half the butter to grease casserole or elegant oven dish proportionate to the volume of ingredients. Dust it with the bread crumbs.
Spread half the potato mixture evenly over the bottom of the pan. Distribute the prosciutto evenly over the mashed potatoes, followed by the provolone and the mozzarella. Spread the remaining potatoes evenly over all, patterning the surface of the gattò with the back of a fork. Dot the gattò with the remaining butter, and bake it for 40 minutes. It will be an elegant gold; when the time is up open the door of the oven, but leave it in the oven until it's time to serve it.
What with? A white wine, and I would be tempted by a Falanghina, one of the finest whites of the Campania region.
Note: You can also use a layer of meat sauce (ragù, made with a lesser cut and finely sliced) instead of the prosciutto and cheese, and dust the surface with Parmigiano shavings.
