Gennaro Esposito On a Sunday with the recipe for the gateau of potatoes neapolitan
Recipes On a Sunday, and today, 3 may 2020, there is the recipe for the gateau of potatoes neapolitan, recipe by chef Gennaro Esposito. In the link from Angri Esposito has prepared the gateau of potatoes in the neapolitan suggesting a filling of salami Napoli and mozzarella, but for the general public on Sunday, there are other alternatives. We can stuff the pie pattae with ham, with mortadella, the pay of the neapolitan also provides fresh sausage, whereas the vegetarian version is with turnip tops, or the leaves of the broccoli. The recommendation of the chef is not to exaggerate with ingredients, it is not necessary to give taste to the dish. Here is the super recipe today thanks to Mara Venier, we look forward to the recipe of the baba, the dessert promised by the chef of campania for the next week.
Ingredients gateau Sunday: 1 kg of potatoes, 3 eggs, 100 g of grated parmesan cheese, 100 g butter, 20 g of olive oil, 250 g of friodilatte, 250 g salami Napoli and 30 g of breadcrumbs
Preparation: we have already boiled the potatoes and squeeze, we use a kilo of boiled potatoes that pour in bowl, add salt, pepper, eggs, melted butter, grated parmesan cheese, mix everything well and if it seems to us that the mixture is too dry add a little milk, stir again.
Butter the baking dish and sprinkle with bread crumbs, pour in the pan the first layer of potatoes and move on to the filling.
Gennaro Esposito suggests the fiordilatte cut into small pieces and salami Napoli chopped. We come to the second layer of potatoes, even if we want to with a spatula and wet. Let's move on with a brush from the kitchen a little olive oil, add the bread crumbs and dots of butter. Put it in the oven at 180 degrees for a minimum of 30 minutes, the gateau is to form the delicious crust on top.
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