Main courses
Main courses
Potato gateau
Potatoes, cheeses and cured meats surround a hard-boiled egg filling. Nonna Adele’s potato gateau comes to the table with a golden crust and a soft centre.
From Nonna Adele’s kitchen
- Cooking
- About 1 hour in the oven, plus boiling the potatoes; check the centre as directed in the method
Temperatures: 180 °C
LET’S GET COOKING
Method
Wash the potatoes and boil until tender all the way through. Drain, peel and mash.
From the 100 g butter, reserve enough to grease the dish and add a few small knobs on top; mix the rest into the hot potatoes and leave to cool until lukewarm.
Add the 3 raw eggs, pecorino, Parmigiano, salt and pepper. Add the mortadella, provola and salami cut into small pieces, distributing them through the mixture.
Grease the dish and coat with breadcrumbs. Spread in half the potato mixture, arrange the 3 hard-boiled eggs cut in half over it and cover with the remaining mixture.
Sprinkle with breadcrumbs and dot with the reserved butter. Bake in a preheated oven at 180 °C for about 1 hour, until golden. Use a clean probe thermometer to check that the centre reaches at least 74 °C; continue baking if necessary.
Leave to settle briefly before cutting and serving.
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