MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Cake from Napoli (Gatto)
 Categories: Potatoes, Dairy, Herbs, Sausage, Cheese
      Yield: 8 Servings
 
      4 lb Baking potatoes; about 16
      4 lg Eggs
    1/4 c  Fresh ricotta *
  1 1/2 c  Fresh grated Parmigiano-
           - Reggiano *
      1 c  Fresh grated Pecorino
    1/2 lb Soppressata; in 1" batons *
    1/2 c  Milk
      1 bn Italian parsley; fine chop'd
           - to yield 1/4 cup
      2 tb + 2 tb butter; in small dots
    1/2 c  Fresh bread crumbs
      1 lb Fresh mozzarella; in tiny
           - cubes, less than a 1/4" *
 
  Recipe courtesy of Mario Batali
  
  Preheat oven to 450°F/218°C.
  
  Fill a pasta pot with water and add the whole potatoes.
  Bring the water to a boil and cook until tender, about 45
  minutes. Drain and peel the potatoes and pass them through
  a food mill. While the potatoes are still warm, place them
  in a mixing bowl and combine the eggs, ricotta, cheeses,
  soppressata, milk and parsley. Stir just enough to evenly
  mix.
  
  Butter a 12" springform pan with 2 tablespoons of butter
  and dust with breadcrumbs. Place half of the potato
  mixture into the pan and gently smooth it to the edges.
  Sprinkle the mozzarella over the potato mixture, to within
  1/2" of the outer edge, but not over. Smear the remaining
  potato mixture over carefully, and smooth with a wet
  spatula. Sprinkle with remaining bread crumbs and dot with
  remaining butter.
  
  Place the gatto in the oven and cook 25 to 30 minutes,
  until light golden brown on top. Remove from oven, let
  stand 15 minutes, unmold and serve in slices.
  
  EPISODE: Poverty is Delicious *
  
  * UDD sez: some of these ingredients don't sound very
  impoverished to me.
  
  RECIPE FROM: http://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
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