Title: Gatto Di Patate (Mashed Potato Cake)
Categories: European Side
Yield: 8 Servings

4	lb	Potatoes, peeled and quartered
1	tb	Salt
4	lg	Eggs, lightly beaten
1	c	Milk
6	tb	Unsalted butter
		Plus extra for pan
1/2	c	Freshly grated pecorino
		Romano cheese
1	c	Chopped boiled ham
4	sl	Napoli salami, chopped
1/2	c	Provolone cheese, diced
2/3	c	Mozzarella cheese, diced
1/2	c	Freshly chopped Italian parsley
	pn	Salt & pepper to taste
1/2	c	Dried bread crumbs

Cook the potatoes in lightly salted boiling water until very tender, about 15 minutes. Drain.

Preheat the oven to 375 degrees.

Pass the potatoes through a food mill or ricer into a large bowl, cool for five minutes. Add eggs, milk, butter, pecorino, ham, salami, provolone, mozzarella and parsley. Season well with salt and pepper and mash mixture until creamy.

Grease the bottom and sides of a 10 inch round baking pan with *at least* 3 inch sides with butter. Coat with the bread crumbs.

Turn the potato mixture into the pan and smooth down evenly. Sprinkle lightly with bread crumbs then gently press the crumbs into the potato mixture.

Bake in the preheated oven for 45 minutes.

Let rest for five minutes. Pass the thin blade of a knife along the inside edge of the pan and, holding securely, invert the pan onto a serving platter.

Serve hot; at room temperature; or cold.

Washington Post Jan 8, 1997

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

previous

next