How To Make Gatto | Say Goodbye To Plain Old Mashed Potatoes

One of my favorite dishes is a traditional Gatto….traditionally from Naples.. the dish was a joint creation of French and Italian hence the name Gatto (Pronounced like the French word for cake- Gateau) but spelled in an Italian way..probably in a dialect of the Neapolitan language….. and it is a creamy potato casserole that bakes in the oven and can come out looking a bit like a fluffy cake…but anyway you describe it is absolutely yummy… makes a great substitute for those (boring) mashed potatoes…
As promised for those who joined me at my appearance at the Suburban Home Show and the Philly Food and Wine Show..here is one of the recipes made on the Fiestaware Baking Dish…what a beautiful way to show off this artisan recipe…

Gatto
*2 lbs potatoes baked or boiled, peeled
*1/2 cup milk
*4 tablespoons butter
*3 eggs
*8 ounces provolone cheese
*4 ounces shredded fontina cheese
*4 tablespoons grated Parmigiana-Reggiano cheese
*Handful fresh parsley leaves chopped finely
*!/2 cup plain breadcrumbs
*Freshly ground black pepper (to taste)
*Optional pinch of salt
Boil or bake potatoes till cooked, peel and mash while still hot. Add in milk eggs, parmigiana-reggiano, softened butter, black pepper and salt. Blend in food processor till well blended. Add in chopped parsley. Butter baking dish,sprinkle bread crumbs on bottom of dish. Spread thin layer of potato mix on baking dish, cover first with slices of provolone cheese, then shredded fontina. Top with remaining potato mixture, Top with 1 tablespoon grated parmigiana-reggiano cheese. Bake in oven preheated to 425 degrees for 40 minutes. Serve with finely chopped parsley on top.
 
**Join me in Italy on May 3,2012 for an all inclusive luxury cruise to the Mediterranean. I will be hosting on board culinary demos, dinners and vineyard excursions. And best part is everything is included. This is truly the way to see Europe. Your flight from a major city anywhere in the world to Venice and one night in a luxury hotel in Venice is included. With stops in Sorrento, Tuscany, Sicily, Ancona, Monte Carlo, Dubrovnik,Montenegro and Corfu this promises to be a true luxury experience. All food, gratuities, tips,meals excursions transportation to and from Italy are all included with a $400 on board credit..A few places left..reserve your spot and join me..call Julie at Rosenbluth Vacations at 1-880-257-8279



Get your copy of The Basic Art of Italian Cooking: DaVinci Style for 100 recipes from the very regions DaVinci traveled to with poetry from Davinci’s prized notebook and stories on his travels to some of Italy’s most delicious places..