Gateau di Patate from Country House Montali
If smoked Provolone is not available use a different mild smoked cheese. Serves 6
Ingredients:
3 large potatoes
40 g butter
2 eggs, lightly beaten
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon grated Pecorino cheese
olive oil for greasing
breadcrumbs
28 g smoked Provolone cheese, cut into small cubes
salt, black pepper and white pepper to taste
Cook and peel the potatoes. Mash well with the butter in a bowl and cool. When at room
temperature, mix in the remaining ingredients minus the oil for greasing, smoked cheese and
breadcrumbs. Grease six 5 cm ramekins and dust with breadcrumbs. Layer the bottoms with a
small piece of parchment paper.
Divide half the mixture among the ramekins. Layer with the smoked cheese cubes and top
with the remaining mixture. Use the teeth of a fork to draw concentric circles over the top. Top
with dots of butter, bake at Gas Mark4/180C.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster