Gattò di Patate: For the love of cheese, salami and potato

When I asked Afrim Pristine what is the one recipe in For the Love of Cheese: Recipes and Wisdom from Cheese Boutique that I must try, he recommended his mother’s Gatto di Patate. How he knew we love potatoes in this house almost as much of cheese, I don’t know, but Modesta Pristine’s recipe delivered deliciousness in spades, spuds and curds.

It’s a classic Neapolitan dish—Il Gattò di Patate in Italian—that Mrs. Pristine makes on special occasions, such as when relatives visit from Italy.

The recipe calls for Ragusano, Mozzarella, Salami Cacciatore and Yukon Golds, in addition to milk, eggs, unsalted butter, nutmeg, sea salt, ground pepper and fine breadcrumbs. We substituted Parmigiano-Reggiano for the Ragusano, an Italian PDO-protected cheese made exclusively in provinces of Ragusa and Siracusa, Sicily. It is one of the oldest cheeses in Sicily dating back to 1500.

After mashing the boiled potatoes with milk, eggs and grated Parmigiano, we cubed the Mozzarella and Salami and mixed gently with a wooden spoon, adding seasoning as we went.

After applying butter to the bottom of the casserole dish and adding breadcrumbs, in went the potato mixture with all its ingredients. Then a coating of breadcrumbs and more butter before our Gattò went into the oven.

After an hour in the oven at 350F, we concluded we had been too liberal with breadcrumbs, but what the whey. The aroma of baked cheese and potato was fabulous, lingering in our home till late in the evening.

The first scoop revealed a wonderful warm mixture of cheese, potato and salami.

Served with Italian sausages and green beans, we had ourselves a wonderful feast.

Thank you, Mrs. Pristine!

—Georgs Kolesnikovs

Georgs Kolesnikovs, cheesehead-in-chief at CheeseLover.ca, is chairman and founder of Canadian Cheese Awards and director and founder of The Great Canadian Cheese Festival.

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