Gateau di patate (potato cake)

Yield: 1 Servings

Measure Ingredient
3 pounds Boiling potatoes; scrubbed but unpeele
8 tablespoons Unsalted butter; plus, butter for greasing
1 cup Warm milk
2 \N Eggs lightly beaten
3 tablespoons Freshly grated; parmesam
5 tablespoons Bread crumbs; lightly toasted
8 ounces Mozzarella; diced
4 ounces Mushroom; finely diced
1 large Pinch paprika

This Neopolitan dish,produces a layered cake of sorts. The mozzarella creates a generous middle layer, with serves as nice oozy contrast to the potatoes. It is a great recipe, save it.

Preheat the oven to 350 F.

Boil the potatoes until tender, then drain. When they have cooled slightly, peel then and pass them throuh a potato ricer, or use the masher.Mix in the butter, milk, eggs and 1 tablespoon od grated cheese.

Butter a baking dish and sprinkle in half of the bread crumbs, making sure they coat the surface entirely. Tap out any excess crumbs.

Spoon a half of the potato mixture into the dish, spreding it evenly. Top with mozzarella,1 tablespoon of a grated cheese, and mushroom, then cover with the rest of the potato.

Sprinkle the top withthe leftover bread crumbs, the final tablespoon of grated cheese, and a little of paprika. Bake for 30 minutes. If the top isn't golden brown, place the dish under the broiler for a few minutes. Let rest for 10 minutes then serve. Posted to MM-Recipes Digest by Cozinha@... on Aug 18, 1998, converted by MM_Buster v2.0l.

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