Potato gattò is also known as potato pie or potato soufflé. As you want to call it, it is a very good recipe, which can be used as an appetizer or as a side dish.
- 1 kg potatoes;
- 2 eggs;
- 50 g butter;
- 50 g parmesan cheese;
- 100 g mozzarella cheese;
- 100 g smoked provola cheese;
- 50 g mortadella;
- 50 g cooked ham;
- 5 spoonfuls of latte;
Boil the potatoes in salted water with all the skin until they are soft. Once cooked, drain, peel and mash with a potato masher. Incorporate 35 g of butter and milk.
Cut half of the mortadella and half of the cooked ham into strips. Leave the other half whole.
Grate half of the provola and cut the rest into slices. Cut the mozzarella into cubes and let it drain.
Mix the eggs with the potatoes, the two cold cuts in strips, the grated provola and 25 g of parmesan cheese. Salted and peppered.
Butter an ovenproof dish and sprinkle with breadcrumbs, removing the excess. Fill it with half of the potato mixture and level it. Cover this layer with the mozzarella, the provola and the sliced cold cuts. Cover with the remaining potato mixture and sprinkle the surface of the gattò with the breadcrumbs, grated Parmesan cheese and some remaining butter flakes.
Bake at 200 degrees for 30 minutes.
Remove the potato gattò from the oven and serve hot.
Cold Pasta Salad in Raw Sauce
This cold pasta salad is a real panacea when the heat is overwhelming and you have little time to devote to your lunch break.
What’s more, if you don’t want to spend too much time in front of the stove, the cold pasta salad in raw sauce will allow you to prepare a tasty lunch, suitable for summer temperatures and delicious!
If you want to find other recipes like this, try to consult all the recipes of cold pasta.
- 320 gr of short pasta;
- 200 gr of coppered tomatoes;
- 60 gr of stoned green olives;
- 10 basil leaves+4 tufts for garnish;
- 200 gr of mozzarella;
- 70 gr of diced cooked ham;
- 1 pinch of dried oregano;
- 2 extra-virgin garlic cloves of olive oil and pepper.
Wash the tomatoes and blanch them for a few moments in boiling water; once drained, peel and chop them roughly, removing as many seeds as possible.
Peel the garlic and cut it into slices, and reduce the basil leaves to thin strips.
Collect the tomatoes, basil and garlic in a bowl, season with a pinch of oregano, salt, pepper and oil. Stir, cover the bowl with some film and let cool and flavor the sauce for a few hours.
In the same bowl, add the pasta, boiled al dente, drained and cooled under running water, the olives cut into slices, the diced ham and the mozzarella cherries.
Season with salt and pepper and add a drizzle of raw oil to taste. Here your cold pasta salad is ready to be enjoyed. Take it with you to the office, and your sketch will be the envy of all colleagues!