PIZZA WITH POTATOES Time50 minutes Difficulty Easy Course: Bread, focaccia, pizzas This particularly nourishing dish is typical of the Campania region, where it is called potato gattò. It is prepared using the leftover salami and cheese that would otherwise be thrown away. Regione Campania INGREDIENTS: Per 6 servings 5 oz prosciutto cotto (cooked ham) 2 lb potatoes 2 tablespoons parsley, chopped 3 ½ oz grated Parmigiano Reggiano cheese 3 ½ tablespoons extra virgin olive oil 2 ½ oz breadcrumbs 2 eggs 5 egg yolks ½ cup milk, whole salt and pepper to taste nutmeg to taste PREPARATION: STEP 1 Place potatoes in casserole with cold water and salt, bring to boil and cook. When ready, peel potatoes and mash them immediately while still hot. Add diced ham, parsley, parmesan cheese, eggs, salt and pepper to the mixture. STEP 2 Butter a baking tray with high edges, sprinkle breadcrumbs in it. STEP 3 Pour potato mixture in baking tray and level it out evenly. STEP 4 Sprinkle breadcrumbs over it, in oven at 200°C. STEP 5 Remove from oven when the surface is crispy and golden. TIPS If possible, never use spring potatoes, which have a high water content and would not produce good results. Once baked, do not cut immediately. Wait until the potatoes have cooled a little so that it is easier to cut it up into pieces.
Posted on: Sun, 28 Dec 2014 20:51:14 +0000
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