Gattò di patate (Neapolitan potato, cheese, and ham pie)
A recipe from Katie Parla’s, 'Food of the Italian Islands'
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ICYMI, I chatted with Katie Parla about Italian food culture, cookbook writing, her publishing company, and the why she doesn’t think all food in Italy is good. Today, I am coming to you with a recipe from her most recent book, Food of the Italian Islands.
Here’s what Katie says about this dish: Popular in the Bay of Naples, this mashed potato pie is serious fuel for a winter hike. At cafés and rosticcerie, creamy potatoes are layered with little bits of cheese and ham, then sold by the slice and stuffed into aluminum containers for taking away. It’s a great way for those businesses to use up scraps, and you can, too, if you’ve got odds and ends in your cheese and cold cuts stash. Vegetarians can substitute sautéed vegetables for the ham. It’s all about using up leftovers, so anything goes, really.
I personally think this would make a great brunch item!
