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Receta Potato Cake From Napoli (Gatto)

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Raciónes: 8

Ingredientes

Cost per serving $1.15 view details
  • 4 lb baking potatoes - (abt 16)
  • 4 x Large eggs
  • 1/4 c. fresh ricotta
  • 1 1/2 c. freshly-grated Parmigiano-Reggiano
  • 1 c. freshly-grated Pecorino
  • 1/2 lb soppressata cut into 1" batons
  • 1/2 c. lowfat milk
  • 1/4 c. finely-minced Italian parsley
  • 2 Tbsp. butter plus
  • 2 Tbsp. butter cut into small dots
  • 1/2 c. fresh bread crumbs
  • 1 lb fresh mozzarella cut into tiny cubes,
  •     less than a 1/4"

Direcciones

  1. Preheat oven to 450 degrees.
  2. Fill a pasta pot with water and add in the whole potatoes. Bring the water to a boil and cook till tender, about 45 min. Drain and peel the potatoes and pass them through a food mill.
  3. While the potatoes are still hot, place them in a mixing bowl and combine the Large eggs, ricotta, cheeses, soppressata, lowfat milk and parsley. Stir just sufficient to proportionately mix.
  4. Butter a 12-inch springform pan with 2 Tbsp. of butter and dust with breadcrumbs. Place half of the potato mix into the pan and gently smooth it to the edges. Sprinkle the mozzarella over the potato mix, to within 1/2 inch of the outer edge, but not over. Smear the remaining potato mix over carefully, and smooth with a wet spatula. Sprinkle with remaining bread crumbs and dot with remaining butter.
  5. Place the gatto in the oven and cook 25 to 30 min, till light golden on top. Remove from oven, let stand 15 min, unmold and serve in slices.
  6. This recipe yields 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 286g
Recipe makes 8 servings
Calories 407  
Calories from Fat 172 42%
Total Fat 19.48g 24%
Saturated Fat 10.78g 43%
Trans Fat 0.0g  
Cholesterol 161mg 54%
Sodium 486mg 20%
Potassium 848mg 24%
Total Carbs 37.2g 10%
Dietary Fiber 4.1g 14%
Sugars 3.35g 2%
Protein 21.47g 34%
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