Potato pie, potato cake or, because it’s recognized in Naples – gattò di patate – is a dish that dates again to 1768, when King Ferdinand IV of Naples married Maria Carolina of Habsburg.
Lacking the tastes of residence, she introduced French cooks to the Kingdom of Naples. There they created a gâteau – or cake – of potatoes, cheese, salt, pepper and butter. In France, the cheese of selection would have been stringy Gruyere, however in Italy, native substances akin to mozzarella and cured meats took middle stage, giving delivery to the gattò.
Ooni ambassadors Cristina and Giuliano (@vuoiassaggiare) have give you their very own model of the favored pie, one which’s crunchy on the surface and delicate on the within, highlighting potatoes alongside pancetta, salami, ham, provolone, mozzarella and grated parmesan. Crispy, wealthy and comforting, this pizza’s good for the royal in us all.
Time
half-hour lively
20 min passive
50 minutes whole
Yield
4-6 servings
Gear
Inventory pot
Vegetable peeler
Potato masher (elective)
Glass baking dish, 6 by 12 inches (15 by 30 cm)
Ooni Pizza Oven
Ooni Infrared Thermometer
Substances
17 ounces (300g) of potatoes (we advocate Yukon Gold)
2 eggs
1 teaspoon (5g) salt
1 teaspoon (5g) pepper
1 teaspoon (3ml) additional virgin olive oil
1 ounce (30g) diced pancetta
1 ounce (30g) spicy salami, reduce into small items
1 ounce (30g) sliced ham, chopped
1 ounce (30g) provolone, cubed
1 ounce (30g) fior di latte mozzarella, reduce into small items
Butter, for greasing the pan
⅓ ounce (10g) Parmesan, grated
⅓ ounce (10g) breadcrumbs
Methodology
Fill a inventory pot midway with water, add the potatoes and place on the range. Convey to a boil and prepare dinner till delicate for 20-25 minutes.
Drain the potatoes and allow them to cool for five minutes, then take away the pores and skin with a vegetable peeler.
While they’re nonetheless heat, mash the potatoes in a big bowl with the assistance of a fork or a potato masher.
Add 2 eggs to the potatoes and blend every part collectively. Subsequent, add the salt, pepper and olive oil, adopted by the pancetta, salami and ham.
Add the provolone and mozzarella, ensuring to mix the substances effectively.
Grease the underside of the glass baking dish with butter. Pour the combination into the dish, ensuring to flatten and even out the highest with a spatula.
Sprinkle the floor with parmesan and breadcrumbs to create that traditional crust when cooking.
Preheat your Ooni oven to 570°F (300°C). Use an infrared thermometer to rapidly and precisely examine the temperature of the baking stone.
Cowl the baking dish with aluminum foil and place it within the oven. Decrease the temperature to minimal warmth (this can permit the gattò to prepare dinner inside with out burning on prime).
Prepare dinner for quarter-hour, turning as soon as. Take away the aluminum foil, flip once more, and prepare dinner for one more 5 minutes, or till the floor is golden.
Take away from the oven and let it cool for no less than quarter-hour.
Slice, serve and luxuriate in your meal!
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