Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Baking potatoes - (abt 16)

  2. 4 Eggs

  3. 1/4 cup 59ml Fresh ricotta

  4. 1 1/2 cups 297g / 10oz Freshly-grated Parmigiano-Reggiano

  5. 1 cup 237ml Freshly-grated Pecorino

  6. 1/2 lb 227g / 8oz Soppressata - cut into 1" batons

  7. 1/2 cup 118ml Milk

  8. 1/4 cup 36g / 1 1/3oz Finely-chopped Italian parsley

  9. 2 tablespoons 30ml Butter - plus

  10. 2 tablespoons 30ml Butter - cut into small dots

  11. 1/2 cup 73g / 2.6oz Fresh bread crumbs

  12. 1 lb 454g / 16oz Fresh mozzarella - cut into tiny cubes, Less than a

  13. 1/4"

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 450 degrees. Fill a pasta pot with water and add the whole potatoes. Bring the water to a boil and cook until tender, about 45 minutes. Drain and peel the potatoes and pass them through a food mill. While the potatoes are still warm, place them in a mixing bowl and combine the eggs, ricotta, cheeses, soppressata, milk and parsley. Stir just enough to evenly mix. Butter a 12-inch springform pan with 2 tablespoons of butter and dust with breadcrumbs. Place half of the potato mixture into the pan and gently smooth it to the edges. Sprinkle the mozzarella over the potato mixture, to within 1/2 inch of the outer edge, but not over. Smear the remaining potato mixture over carefully, and smooth with a wet spatula. Sprinkle with remaining bread crumbs and dot with remaining butter. Place the gatto in the oven and cook 25 to 30 minutes, until light golden brown on top. Remove from oven, let stand 15 minutes, unmold and serve in slices. This recipe yields 8 servings.


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