NEOPOLITAN POTATO CAKE or “GATTO”

This is such a versatile dish. In our house it can become an appetizer, a light lunch served with a salad, or as a dinner side dish.

5-6 Potatoes – good, medium size
3/4 C. Parmesan Cheese – freshly grated
6 oz. Salami or Soppressata
Salt – to taste (Cheese is salty)
A Few Basil Leaves – chopped
3 Eggs – lightly beaten
1 C. Provola – diced
1 C. Fresh Mozzarella – sliced
Breadcrumbs – plain or flavored
Freshly Grated Pepper – to taste

In a large pot of lightly salted water cook the potatoes until tender but not falling apart.  Let them cool slightly and then mash with a potato ricer. Finely dice the provola but slice the mozzarella (not too thin).

Mix the mashed potatoes with the slightly beaten eggs, salt, grated cheese basil, and black pepper. Stir just until all combined.

Grease the inside of a deep-dish pie pan or 8-inch springform pan and sprinkle with breadcrumbs (I like to use flavored.) Pour in about a little more than half of the mashed potato mixture and smooth out. Top with all the cheeses and cover with remaining potato mixture. Sprinkle with breadcrumbs and dot with some butter.

Bake in preheated oven for 25-35 minutes. Let cool before slicing. It can be served, also, at room temperature or even cold.

BUON MANGIATA!