Mariella Barbato Gattò di patate is a classic that is a staple in Neapolitan homes. This potato timbale, with a crispy outside layer and a creamy inside, is a real delicacy that conquers palates and carries with it a rich history.
Its origin dates back to 1768, when French cooks, known as monsieur, created it to celebrate the wedding of Maria Carolina of Austria and Ferdinand IV of Bourbon.
Although its name and roots have French influence, it was in Naples that gattò was transformed, adopting the unique flavors and touches of the local cuisine.
Today, this dish is much more than a recipe. It is a tradition passed down from generation to generation, a symbol of Neapolitan hospitality and an example of how simplicity can become something extraordinary.
Tips and Variations
Vegetarian version: You can omit the sausages and add only cheeses or vegetables such as spinach, zucchini or mushrooms.
More flavor: Replace part of the butter with extra virgin olive oil or add a pinch of nutmeg to the puree to enhance the aroma.
Alternative fillings: In addition to traditional ham and mozzarella, you can experiment with bacon, mortadella, smoked provolone or even a touch of gorgonzola for a more intense result.
Gattò di Patate Recipe: Ingredients and Preparation
Ingredients (for 4 people):
- 1 kg of potatoes
- 2 eggs
- Grated Parmesan (quantity to taste)
- Salt and pepper to taste
- Bread crumbs
- 150 g mozzarella cheese
Preparation:
1-Boil the potatoes:
Clean the potatoes well and boil them in salted water for about 40 minutes, or until you can easily pierce them with a knife.
2-Prepare the mixture:
Once cooked, peel the potatoes and mash them into a homogeneous puree. Season with salt, pepper, grated Parmesan and add the two eggs. Mix everything until the ingredients are well integrated.
3-Preparing the sausages
Chop the sausages and cheeses and add to the mixture. Mix the dough evenly.
4-Make the gattò
Grease a baking tray with butter and sprinkle with breadcrumbs. Spread the potato mixture on the base of the pan. Then cover with the other half of the mashed potatoes.
5-Baking:
Preheat the oven to 220 ºC and bake the gattò for 40-45 minutes, until the surface is golden brown and crispy.
Let stand for a few minutes before serving. This timbale is perfect for sharing and enjoying, either as a main dish or as a side dish.
with love, your Neapolitan girl!
