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Add a photoServings: 8
Ingredients
- 4 lb baking potatoes - (abt 16)
- 4 x Large eggs
- 1/4 c. fresh ricotta
- 1Â 1/2 c. freshly-grated Parmigiano-Reggiano
- 1 c. freshly-grated Pecorino
- 1/2 lb soppressata cut into 1" batons
- 1/2 c. lowfat milk
- 1/4 c. finely-minced Italian parsley
- 2 Tbsp. butter plus
- 2 Tbsp. butter cut into small dots
- 1/2 c. fresh bread crumbs
- 1 lb fresh mozzarella cut into tiny cubes,
- Â Â less than a 1/4"
Directions
- Preheat oven to 450 degrees.
- Fill a pasta pot with water and add in the whole potatoes. Bring the water to a boil and cook till tender, about 45 min. Drain and peel the potatoes and pass them through a food mill.
- While the potatoes are still hot, place them in a mixing bowl and combine the Large eggs, ricotta, cheeses, soppressata, lowfat milk and parsley. Stir just sufficient to proportionately mix.
- Butter a 12-inch springform pan with 2 Tbsp. of butter and dust with breadcrumbs. Place half of the potato mix into the pan and gently smooth it to the edges. Sprinkle the mozzarella over the potato mix, to within 1/2 inch of the outer edge, but not over. Smear the remaining potato mix 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 min, till light golden on top. Remove from oven, let stand 15 min, unmold and serve in slices.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 8 servings | |
| Calories 407 | |
| Calories from Fat 172 | 42% |
| Total Fat 19.48g | 24% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 486mg | 20% |
| Potassium 848mg | 24% |
| Total Carbs 37.2g | 10% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.35g | 2% |
| Protein 21.47g | 34% |
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