Gateau di patate, traditional recipe (2024)

Sicilian recipe with step-by-step video recipe

by Ada ParisiJanuary 16, 2017

written by Ada ParisiJanuary 16, 20175 min read

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Gateau di patate, traditional Sicilian recipe greedy. Today republished with new photos to another of my favorite dishes: the gateau – or as we call it the Sicilian gattò – potatoes. I've wanted to do justice to this for a long time. poor but extraordinary dish and finally, Despite the rain and the little light, I managed to snap a few greedy image. Among other things, You can find the VIDEO RECIPE STEP BY STEP gateau Sicilian on my channel You Tube, to which you can subscribe.

I love potatoes in every way: Here is a soft and fragrant container for any stuffing that comes to mind. Today I'm going to introduce you to my 'classic' filling’ for the gateau or potato gattò. What it does in the family since I have memory, which are particularly fond: parsley, provolone and salami Milano. But there are countless variations all to experiment with, as the sumptuous GATEAU POTATO SAUCE’ WITH PEAS, that you can prepare using advanced meat sauce from a lasagna or a baked pasta. Or the GATEAU SUMMER WITH SALSA AND FRIED EGGPLANT. Or the GATEAU AUTUMN AND PUMPKIN POTATO WITH MUSHROOMS and that POTATOES AND KALE, really yummy. In short, just unleash the imagination, because the potato gateau is a dish in which you can also recycle many food scraps.

The only secret is in potatoes: must be really good, Yellow paste, boiled eggs, and that does not absorb water, But that's not up to the cook. If there are any leftovers, remember that It is a perfect solution for an aperitif: just cut it into squares and become a tasty finger food. Have a good day!

GATEAU POTATO (Sicilian recipe)

Portions: 6 Preparation: 30 minutes cooking: 1 hour1 hour

Nutrition facts:250 calories20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

1,5 kg of yellow-fleshed potatoes

150 grams of salami Milano or Hungarian thinly sliced

300 grams of smoked cheese

2 whole eggs

Procedure

The doses are for a gateau of 22-24 centimeters in diameter potatoes. Look at the VIDEO RECIPE Detailed and step-by-step. Carefully wash the potatoes and boil them in salted water, Peel them while still hot and mash with potato masher.

While the potatoes are still hot, add the butter and stir until it has melted. Then add the eggs lightly beaten, the Parmesan, pecorino, the finely chopped parsley and a pinch of nutmeg.

Season with salt and pepper but remember to taste: the dough must be tasty but balanced, having regard to the flavor of the filling. By the way, in this variant we'll add the salami Milano, that makes a further dose of salinity.

Dice a few slices of cheese and half the salami and add them to the dough, then mix.

Preheat the oven at 180 degrees. Butter or oil a baking pan with zipper Panel and sprinkle evenly with the breadcrumbs. Place half the potato dough in the cake bowl, cover with slices of salami and cheese were.

Cover the potato gateau or gattò with the rest of the dough and level until you have a smooth surface. Lightly grease the surface of the potato gateau with a little oil and sprinkle with a little more grated bread. Bake for 40 minutes or so, or until the surface is golden. Let it rest on the potato gateau Sicilian for at least half an hour and serve warm. Bon appétit!

Note

MATCHING: Here's the Bonarda to our gateau. We chose 'Rubiosa', a Bonarda Doc of Oltrepo Pavese produced by the non-profit winery The Fracce. The Rubiosa is cool, immediate, aromas of cherries and represents a great pairing with the salami Milano.

You tried this recipe?

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Ada Parisi

Ada Parisi: siciliana, journalist, Cook. All recipes and photographs are my creation and my property and Gianluca Atzeni photographer, and therefore protected by copyright. Use of the content of this site is allowed upon explicit authorization and subsequent citation of the site and its links.

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10 comments

Emma Capponi612 October 2019 - 08:55

I can prepare it the day before and bake the next morning?

Ada Parisi12 October 2019 - 09:38

Hello, you certainly. Keep it in the fridge of course. ADA

Emma Capponi12 October 2019 - 08:53

I can make dough the day before and bake the next morning? Thanks

Ada Parisi14th October 2019 - 21:21

Yes, certainly.

Walter25 June 2015 - 15:47

Olá Ada, Tudo bom?
My whole family descendants of Italians, make a recipe of Gatto over 1 century which looks like your recipe.
With the base of potatoes, eggs, salami and Parmesan. Only. Untamos the way with butter and breadcrumbs. While riding in the form povilhamos on top with more Parmesan and breadcrumbs. Is Show!!!
Congratulations on your recipe . Hugs

Ada Parisi25 June 2015 - 15:50

Hi Walter! I hope that you will understand my english! Yes, your and mine recipes are very similar! My recipe is truly sicilian, is made in my family since years and years ago and is so simple ad so good. I'm really glad that you liked it and that it remember to you your italian tradition! Hope to see you here again, ADA

Walter25 June 2015 - 16:47

Hi Ada, Yes always!!! figured it out!! the Portuguese translation is great. Thank you for your return!! Venha nos visitar em Brasil !! RSSS!! UM grande abraço!!
Walter
São Paulo – Brazil

Ada ParisiJune 30, 2015 - 10:07

Maybe one day Walter, who knows? Hope to see you again! ADA

Not Only SugarMarch 21, 2013 - 14:36

I love the gateau di patate.. This rich puree it must be pretty good..

Not Only Sugar

fratelli_ai_fornelliMarch 21, 2013 - 15:50

Thanks!!! I love it too…and I love it even the simple mashed…sooner or later, place the family recipe…

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