This recipe it’s like having the autumn in your dish, you can really taste the season 🙂
It’s simply a wonderful recipe, originally in the Neapolitan cuisine it is made just with potatoes (Gattò di patate) and filled with ham or salami, and cheese obviously, but it’s a recipe that can be modified in some ways too, and for example the pumpkin fits very well, and we know that porcini mushrooms match great too! Moreover in this way it’s also a vegetarian recipe, a delicious one 🙂
And don’t be afraid to prepare more than what you need, this recipe it’s perfect also one day later or even two, maybe it’s even better 🙂 it requires time, but it’s quite easy to make.
INGREDIENTS (6 people):
- 1,5 kg pumpkin (will remain about 700 g), I used a Red kuri squash
- 1,3 kg potatoes (will remain about 800 g)
- 200-250 g provola cheese (but also provolone, scamorza, caciocavallo are good)
- 80-100 g freshly grated Parmigiano Reggiano
- 50 g dried porcini mushrooms (or 500 g fresh porcini)
- 50 g butter
- 2 eggs
- 1 clove of garlic
- fresh parsley (optional)
- extra virgin olive oil
- freshly ground nutmeg
- freshly ground black pepper
- First of all you have to bake the pumpkin until soft, then peel it and reduce the pulp into a cream. Meanwhile, if you use dried porcini put into warm water, at least for half an hour.
- Then boil the potatoes, and meanwhile drain the dried porcini and cook them for few minutes in a pan with a clove of garlic and some butter, cook for about 10 minutes), then switch off and keep aside for later. When the potatoes are ready and still hot peel them and squeeze them and put them in a bowl with the pumpkin pulp, and add also the 50 grams of butter so it will melt between the hot potatoes. Add the eggs, the freshly grated Parmigiano Reggiano, the nutmeg, the salt, the black pepper and the parsley (if you want). Mix well until homogeneous, taste it if salt is enough.
- Now take an oven pan, greased with butter, and sprinkle breadcrumbs on the bottom, than add half of the pumpkin/potatoes, spread it well on all the surface and flatten it. Then add the porcini mushrooms and then cover all the surface with the slices of provola cheese. Then add the remaining pumpkin/potatoes, flatten it well again.
- Spread enough extra virgin olive oil on the top and sprinkle with other breadcrumbs.
- Bake at 190-200 °C, fan assisted mode, for about 40-45 minutes.
- Let it cool down at least 10-15 minutes, and then enjoy it 🙂