Potato Gateau with Prosciutto and Peas

Potato gateau, also known as gattò di patate, is a typical dish of Neapolitan cuisine, rich and flavorful. Here is a version with ham and peas that you might enjoy.

Ingredients

• 1 kg potatoes
• 100 g cooked ham (cubed or in strips)
• 100 g peas (fresh or frozen)
• 100 g mozzarella (diced)
• 100 g grated Parmesan
• 2 eggs
• 50 g butter
• Nutmeg (to taste)
• Salt and pepper (to taste)
• Breadcrumbs (for coating)
• Butter (for greasing the baking dish)

Preparation

1. Start by boiling the potatoes in salted water until tender. Drain them, peel while still hot, and mash with a potato ricer or food mill.

2. Cook the peas in boiling salted water for about 10 minutes if fresh, or follow the package instructions if frozen.

3. In a large bowl, mix the mashed potatoes with the butter, eggs, and Parmesan. Season with salt, pepper, and a pinch of nutmeg to taste.

4. Add the cooked ham and peas (well drained), stirring gently to distribute the ingredients evenly.

5. Fold in the diced mozzarella, which will give the gateau its stringy texture.

6. Grease a baking dish with a little butter and sprinkle with breadcrumbs. Pour the potato mixture into the dish and smooth the surface with the back of a spoon.

7. Sprinkle the top with more breadcrumbs and dot with butter to achieve a nice golden crust.

8. Bake in a preheated oven at 200 °C for about 40 minutes, or until the gateau is golden and crispy on top.

9. Let the potato gateau rest for a few minutes before serving.

Trivia

The name “gattò” derives from the French word “gâteau,” meaning cake, introduced to Neapolitan cuisine during the Bourbon period. This dish therefore has historical roots dating back to the 18th century, when Neapolitan nobles were influenced by French cuisine.

Remember, potato gateau is a very versatile dish that lets you use up leftover ham or other cured meats and cheeses. You can also enrich it with other types of cheese or replace the peas with other vegetables of your choice. Buon appetito!