Soft and creamy, the gateau (or gattò) is a classic second course made of potatoes, with both meat and fish, particularly suitable for stewed preparations.
Let me be clear: it’s also excellent on its own, especially if enriched – as in this case – with spinach and cheese.
And you want to call it just “side dish”? Not for me! 😉
SERVES 4 PEOPLE
READY IN 50’
INGREDIENTS:
14 oz frozen spinach
Water and coarse salt to taste
3 potatoes (approx. 21 oz)
Water and coarse salt to taste
2 eggs
3 spoons Parmigiano cheese
2 tablespoon breadcrumbs
Salt and Pepper to taste
3,5 oz cheese to taste (better string cheese)
Oil and butter to taste
STEP 1: COOK THE SPINACH
Boil the spinach in hot salted water for 3-4 minutes.
Drain, squeeze and chop them with a knife. Transfer them to a bowl.
STEP 2: BOIL THE POTATOES
Peel the potatoes and cut them into squares. Boil them in abundant salted hot water until they soften (approx. 8 minutes).
Then mash them still hot and add them to the spinach.
STEP 3: COMBINE THE INGREDIENTS
Add the eggs, Parmigiano, breadcrumbs, salt and pepper to the bowl.
STEP 4: PLACE INTO THE BAKING TIN
Use a non-stick baking pan with a diameter of 24 cm. Melt a knob of butter in a spoonful of oil and brush the pan.
Put half of the dough in the pan, leveling it with a fork.
Now thinly slice cheese
and put it on top.
Cover with the remaining dough by leveling.
STEP 5: COOK
Bake in a preheated oven at 180 ° C for about 35 minutes.
#getBready & enjoy your meal
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