Gatto' di patate - Neapolitan Recipe

INGREDIENTS

2 kg russet potatoes -- peeled & cubed
salt 
450 gr mozzarella cheese -- shredded  OR PROVOLONE DOLCE E PICCANTE O SCAMORZA AFFUMICATA
1 clove garlic -- minced (don't use more) 
200 gr (approx.) grated Parmesan cheese 
1/2 cup butter -- cut into small dice 
125 gr good ham  cut in cubes
or mortadella/salami
4boiledeggs


Bread Crumb Topping: 

1 cup coarsely grated dry bread crumbs 
2 tablespoon or more,  butter,  melted 
salt and pepper 

1. Put the potatoes and the 2 tablespoon of salt in a large pot of water. Boil the potatoes until a knife will pass through them. 

2. Meanwhile, preheat the oven to 160°:or till 200°
3. Drain the potatoes and put through a ricer or use a hand held masher to mash into a large bowl (do NOT put in food processor


4. Add all other ingredients, except the Bread Crumb Topping, and mix.

5. Grease a mold with EVO (Extra Virgin Olive) Oil 

6. Spoon the potato mixture into the mold and smooth the top. Top with Bread Crumb Topping. 

7. Bake in the oven for 30 to 40 minutes until pie is bubbly and top is browned. 

Serving Ideas: 
Goes great with chicken or other roasts!

NOTES : 
Any large dish can be used. 

Suggestion: 
Can be prepared several hours in advance up through step 6 and refrigerated. You can actually make this a day ahead. Do not put the final topping on until the day of service. Also, remove it from the fridge about 30-45 minutes before baking.

                                 Zuppa Inglese all'Italiana 

A soft pudding made ​​of layers of custard and sometimes chocolate, interspersed with sponge cake (or soft ladyfingers) soaked in alchermes.




INGREDIENTS FOR 4 PEOPLE

6 eggs, 6 tablespoons of flour, 6 tablespoons sugar, 6 cups of milk, sweetened cocoa powder, and Alkermes , biscuits, grated rind of one lemon

PREPARATION

First prepare the creams

For the white cream:

make a paste with 2 egg whites, 2 tablespoons of sugar, two tablespoons of flour, 2 cups of milk, a little grated lemon peel.

Stir the egg whites with the sugar, flour and lemon peel, add the hot milk and stir, put in a pot and bring to the correct consistency stirring constantly.

For the  yellow cream

make a paste with 2 egg yolks + 4 eggs, 4 tablespoons of sugar, 4 tablespoons flour, 4 cups latteabbondanti, a little grated lemon peel.

Mix the eggs with the sugar, flour and lemon peel, add the hot milk and stir, put in a pot and bring to the correct consistency stirring constantly.

For the chocolate cream:

pour half yellow cream in a container and add a few tablespoons of cocoa powder, mix well.

Now pour the Alchermes in a bowl, soak the sponge fingers and put on a mold.

Pour a layer of white cream.

Cover with ladyfingers soaked in alchermes.

Pour the yellow cream

Cover with ladyfingers soaked in alchermes.

Pour the chocolate cream.

Cover with ladyfingers soaked in alchermes.

Let stand in refrigerator 5-6 hours (or more) and serve in slices.