GATTO DI PATATE
PREP TIME: 20 MINS
COOKING TIME: 40 MINS
SERVES: 6
INGREDIENTS
1.5kg Spud Lite potatoes, peeled, halved and quartered
2 extra-large eggs, lightly beaten
2 tablespoons flat leaf parsley, finely chopped
1 ¼ cups (100g) pecorino, grated
¼ teaspoon grated nutmeg
Salt flakes and freshly ground black pepper
200g thinly sliced pork and fennel salami, diced
50g unsalted butter
1 cup (70g) fresh breadcrumbs
¾ cup (75g) smoked mozzarella, grated
¾ cup (75g) provolone, grated
METHOD
Step 1
Preheat oven to 200°C (180°C fan-forced).
Step 2
Place potatoes in a large saucepan covered in cold water over a medium-high heat and bring to boil. Cook for 15 minutes or until tender. Drain and mash using a ricer. Return to pan over a low heat, stirring continuously to remove excess moisture. Remove pan from heat and place mash potato in a mixing bowl and allow to cool for 10 minutes.
Step 3
Add eggs, 1 ½ tablespoons parsley, 1 cup pecorino, nutmeg, salt and pepper and 100g salami to the mash potato, stirring to combine.
Step 4
Melt butter and brush a rectangular ovenproof dish to grease the sides, reserving remaining butter for later. Add ¼ cup breadcrumbs to coat the inside of the dish.
Step 5
Evenly spread half the mash potato mixture into the base of the prepared dish. In a small bowl place remaining salami, mozzarella and provolone together until well combined. Spread mixture over mash potato base. Evenly spread remaining mash potato mixture on top, pressing down to smooth the top.
Step 6
In a small mixing bowl combine the remaining melted butter, ¼ cup pecorino, 2 teaspoons parsley and fresh breadcrumbs together, tossing until well coated. Sprinkle over the mash potato top and bake in preheated oven for 30 minutes or until golden.
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