Potato Gateau with Fior di Latte
Gateau di Patate is a classic of Neapolitan cuisine, a rich and flavorful dish that combines the softness of potatoes with the creaminess of fior di latte. Perfect as a main course or second course, it is a recipe that wins everyone over thanks to its stringy heart and enveloping flavor.
PREPARATION
Wash the potatoes and cook them in plenty of salted water until soft (about 30-40 minutes).
Drain, peel and mash them with a potato masher in a large bowl.
Add the butter, eggs, grated Parmesan cheese, a grating of nutmeg, salt and pepper to the mashed potatoes.
Mix well until smooth.
Cut the fior di latte into cubes and add them to the mixture along with the cooked ham.
Mix gently to distribute the filling evenly.
Grease a baking pan with a little oil and dust it with a little bread crumbs.
Pour half of the potato mixture into the pan, leveling it with a spatula.
Add the fior di latte and prosciutto filling, then cover with the rest of the potato mixture.
Sprinkle the surface with the remaining bread crumbs and add a few knobs of butter for a golden crust.
Preheat the oven to 180°C (350°F) and bake the gateau for 30-40 minutes, or until the surface is golden and crispy.
Let it cool slightly before serving.
Ingredients for 6 SERVINGS
Gateau di Patate con Fior di Latte is a traditional recipe that brings the authentic flavors of southern Italy to the table. Perfect for a family lunch or dinner with friends, it is a dish that wins you over with its simplicity and goodness.
TIP: Also try it with smoked provolone cheese.
