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Category: Potatoes
Prep Time: Cook Time: Total Time:
3 lbs Yellow Finn, Yukon Gold or red potatoes
Extra-virgin olive oil
1 medium onion, diced
Salt and pepper to taste
1 1/2 cups coarse homemade breadcrumbs (I make mine in the food processor with the crusts, plus a clove or two of garlic)
4 tbsp unsalted butter
1 large egg, beaten
1 cup grated Parmigiano-Reggiano cheese
1/3 cup milk
1/4 lb soppressata, Geona (or any other
spicy salami), sliced 1/8 inch thick and diced
1 1/3 cups frozen peas, defrosted; divided
1/2 pound fresh mozzarella, drained and sliced 1 inch thick
Preheat the oven to 400. Place potatoes in a large pot, cover with water and bring to a boil. Turn the heat down and simmer 25 minutes or until a fork goes easily into the largest potato. Drain and let them cool 10 minutes.
Meanwhile, brown the onion in a scant tablespoon of olive oil over medium-high heat, seasoning with salt and pepper. Remove the onions into a bowl. Add a bit more oil to the skillet and saute the breadcrumbs, seasoning with salt and pepper, until lightly browned (5 to 10 minutes). Remove the breadcrumbs to a bowl.
Slice the butter into a large bowl. Using a paring knife or your fingers, peel the potatoes then put them into the bowl with the butter, egg, Parmigiano, milk and salt and pepper to taste. Lightly mash the potatoes; they should be fairly lumpy. Stir in the soppressata and half the peas.
Oil an 8-inch square baking dish (Pyrex works well) and press half the potato mixture into the bottom. Top with the onions and remaining peas, then the mozzarella slices in a single layer.
Spread the rest of the potatoes on top and smooth with a spatula or the back of a large metal spoon. Bake 30 minutes. Remove from the oven and top with the breadcrumbs. Bake 10 minutes longer.
NOTE: These are good baked in individual ramakins or also as twice baked potatoes.
POTATO GATTO
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Category: Potatoes
Prep Time: Cook Time: Total Time:
3 lbs Yellow Finn, Yukon Gold or red potatoes
Extra-virgin olive oil
1 medium onion, diced
Salt and pepper to taste
1 1/2 cups coarse homemade breadcrumbs (I make mine in the food processor with the crusts, plus a clove or two of garlic)
4 tbsp unsalted butter
1 large egg, beaten
1 cup grated Parmigiano-Reggiano cheese
1/3 cup milk
1/4 lb soppressata, Geona (or any other
spicy salami), sliced 1/8 inch thick and diced
1 1/3 cups frozen peas, defrosted; divided
1/2 pound fresh mozzarella, drained and sliced 1 inch thick
Preheat the oven to 400. Place potatoes in a large pot, cover with water and bring to a boil. Turn the heat down and simmer 25 minutes or until a fork goes easily into the largest potato. Drain and let them cool 10 minutes.
Meanwhile, brown the onion in a scant tablespoon of olive oil over medium-high heat, seasoning with salt and pepper. Remove the onions into a bowl. Add a bit more oil to the skillet and saute the breadcrumbs, seasoning with salt and pepper, until lightly browned (5 to 10 minutes). Remove the breadcrumbs to a bowl.
Slice the butter into a large bowl. Using a paring knife or your fingers, peel the potatoes then put them into the bowl with the butter, egg, Parmigiano, milk and salt and pepper to taste. Lightly mash the potatoes; they should be fairly lumpy. Stir in the soppressata and half the peas.
Oil an 8-inch square baking dish (Pyrex works well) and press half the potato mixture into the bottom. Top with the onions and remaining peas, then the mozzarella slices in a single layer.
Spread the rest of the potatoes on top and smooth with a spatula or the back of a large metal spoon. Bake 30 minutes. Remove from the oven and top with the breadcrumbs. Bake 10 minutes longer.
NOTE: These are good baked in individual ramakins or also as twice baked potatoes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.