Potato cake with tomato and mozzarella filling

ITALIAN TRANSLATION

The potato cake with tomato and mozzarella filling is a delicious Neapolitan side dish of potato, very easy to make. In order to reduce the amount of calories, this recipe was modified.

DESCRIPTION: One portion of this cake can be served with salad for lunch or dinner as a main dish. Make sure that you choose potatoes without sprouts or greenish skin which can be a sign that indicates the formation of solanine, a substance toxic to the body.


Potatoes are stuffed with phytonutrients, which are organic components of plants that are thought to promote health. Furthermore, the vitamin C in potatoes acts as an antioxidant. Potatoes may also help lower blood pressure and are a good source of potassium.

📝 INGREDIENTS, PREPARATION TIME AND SERVINGS:


🍴 Serves 🕓 Preparation 🕓 Cooking
6 15 mins 45+30 mins

For the mashed potatoes:

  • 1 kg (2 lbs) potatoes suitable for mashing
  • 100 g (3 1/2 oz) milk
  • 75g (3 oz) freshly grated Parmesan
  • a bit of nutmeg
  • salt

For the filling:

  • 200 g (7 oz) of mozzarella (or scamorza cheese)
  • 250 g (8 1/2 oz) of tomato sauce
  • basil
  • salt

For molding and baking:

  • olive oil
  • grated Parmesan
  • bread crumbs

METHOD:

Boil potatoes until they are fully tender, about 30-45 minutes (depending on their size and quality).

Cook the tomato sauce with 2-3 basil leaves and a pinch of salt (without water). Around 10 minutes on medium heat is enough.

I used half of the diced scamorza in order to shorten the preparation time. But if you use mozzarella, cut it into the slices; let it drip for at least one hour, otherwise it will leave water during the baking process.

Peel the potatoes and run them through a potato ricer into a large bowl, as if you were making mashed potatoes. Add the milk, grated parmigiano cheese and grate in a bit of nutmeg. Taste and add salt if necessary.

Now, grease the bottom and sides of a cake pan (or casserole) with the olive oil (or butter) and coat it completely with bread crumbs. Spread out half the mashed potato mixture on the bottom of the pan. Then arrange the tomato sauce.

Arrange also the cheese and add the other half of the mashed potato mixture on top of the filling.

Top the whole thing with 2 spoons of grated parmigiano cheese, a little bit of bread crumbs and one tablespoon of olive oil.

Bake the dish at a moderate heat (at about 200°C/392 F) for about 30-45 minutes, until the gattò is cooked through and golden brown. Let the potato cake cool off for a good 20 minutes or so before serving.

Neapolitan potato cake with tomato and mozzarella filling - @vicaincucina

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