Potato cake

Potato cake

Gatto di patate

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1kg floury potatoes
55g prosciutto cotto, cut into cubes
25g buffalo mozzarella, cut into small cubes
100g provola cheese, cut into small cubes
55g parmesan, grated
4 eggs, beaten
2 tablespoons flat-leaf parsley, finely chopped
salt
pepper
butter, for greasing
4 tablespoons dried breadcrumbs
4 tablespoons olive oil

Method

  1. Preheat the oven to 180°C. Boil the potatoes until tender, then drain and peel them. Pass them through a sieve to make a purée. Mix the potato purée with the prosciutto, mozzarella, provola, Parmesan, eggs, parsley and some salt and pepper.
  2. Butter a round 25cm cake tin, and dust with some of the breadcrumbs. Pour the potato mixture into it and press gently with a fork to give some shape. Sprinkle with the remaining breadcrumbs and then trickle over the olive oil. Bake for 30 minutes, until browned on top.
  3. The cake is very good warm but also excellent cold.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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