Gatto is an savory potato cake from the Campania region of Italy. Full of salami and
cheese, it is a rich side dish, usually served with something simple, such as grilled meat,
sausage, or a roasted chicken. When you cut into it, the melted cheese oozes out of the
center. The word gattò comes from the French gâteau (cake) as this dish does resemble a
cake. It demonstrates the influence of the French on the Neapolitan dialect and also their
cuisine. Some variations of this dish include other types of cured meat such as mortadella
2 pounds baking potatoes
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Salt and pepper
4 ounces salami, cut into 1/4-inch cubes
3 tablespoons room temperature butter, divided
1/2 cup Panko seasoned breadcrumbs
4 ounces mixture of mozzarella and provolone, cut into 1/4-inch cubes
Peel the potatoes and cut into 1-inch chunks.
Cook the potatoes in boiling water until tender, about 15 minutes; drain.
While the potatoes are still warm, pass them through a food mill set over a
large bowl. Add the eggs, Parmesan, parsley, salt and pepper. Stir to blend.
Add the salami and stir again to blend the ingredients.
Preheat the oven to 425 degrees F.
Butter a 7 or 8-inch springform pan with 1 tablespoon of butter.
Dust the bottom and sides of the pan with some the breadcrumbs.
Put half of the potato mixture into the pan and gently smooth it to the edges.
Add the cubed cheese over the potato mixture to within 1/2-inch of the outer
edge. Spread the remaining potato mixture over the top, smoothing it with a
wet spatula. Sprinkle the top with breadcrumbs and dot with the remaining
Bake for 30 to 35 minutes, until light golden brown on top.
Remove from the oven and let rest for 15 to 20 minutes.
Remove the sides of the springform pan and transfer to a serving dish.
Cut into wedges to serve.
I've owned several food mills over the
years, and in my opinion, this one is the
best. The advantage of a food mill over a
food processor or blender is that it
separates the skins and seeds from the
fruit or vegetable pulp. It is the perfect
tool for preparing fresh purees, sauces,
and soups. It has a stainless steel inner
bowl that is ideal for hot foods and does
not stain, and includes 3 stainless steel
grinding discs for fine, medium and
coarse textures. Use the fine disc for
homemade jellies, creamy sauces and
baby food, the medium disc for
applesauce and vegetable soups, and
the coarse disc for mashed potatoes and
chunkier sauces. This food mill has a
unique release button that makes it easy
to exchange discs and disassemble for