6.1 C
Napoli
30 Novembre, 2021

Il gateau di patate napoletano. A tavola con lo Chef Enzo De Rosa




Il gateau di patate napoletano, detto anche gattò di patate, è uno sformato di patate schiacciate che viene insaporito con salumi e formaggi. Un piatto unico molto saporito che piace a grandi e piccini.

Gateau di patate napoletano

Ingredienti per 8 porzioni:

  • patate a pasta gialla: 1 kg
  • burro: 50 gr
  • uova: 2
  • prosciutto cotto: 100 gr
  • salame: 50 gr
  • provolone piccante: 150 gr
  • parmigiano grattugiato: 5-6 cucchiai
  • sale
  • pepe
  • noce moscata
  • pangrattato per ricoprire
  • fiocchetti di burro

Preparazione:

Scegliete delle patate della stessa dimensione in maniera tale che abbiano una cottura omogenea. Lavate le patate, mettetele in una pentola e copritele con acqua fredda. Portate l’acqua ad ebollizione e lasciate cuocere le patate. Le patate saranno cotte quando riuscirete ad infilzarle con una forchetta. Scolate le patate, spellatele e schiacciatele con lo schiacciapatate. Aggiungete il burro a pezzetti, il sale e il pepe e mescolate fino a quando il burro non si sarà sciolto. A questo punto aggiungete le uova e poi il prosciutto, il provolone piccante a pezzetti e del salame. Insaporite con il formaggio grattugiato e con una grattugiata di noce moscata. Prendete una teglia, ungetela con dell’olio e infarinatela con del pangrattato. In alternativa, ricoprite la teglia con della carta forno. Versate il gateau di patate nella teglia e livellatelo con un cucchiaio. Ricoprite la superficie del gateau con del pangrattato e aggiungete dei fiocchetti di burro. Infornate il gattò di patate in forno caldo a 180 C per 40 minuti circa. Quando il gateau sarà dorato in superficie potrete sfornarlo. Lasciate intiepidire per 20 minuti circa prima di servirlo.

Buon appetito dallo Chef Enzo!
Chef Enzo De Rosa
facebook
 https://www.facebook.com/Enzo-lo-chef-a-casa-tua-1524926157802915/



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