Gateau Di Patate Potato Cake Food

CRISPY TWO-POTATO CAKE

Steps:

• Peel the potatoes and grate on the large holes of a box grater. Transfer to a clean dish towel and squeeze out as much liquid as possible. Place the squeezed potatoes in a medium bowl and mix in the chopped thyme, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and chipotle. Toss well to combine.
• Heat 2 tablespoons of the oil in a medium nonstick skillet over medium heat until the oil is very hot but not smoking. Add the potato mixture and press down firmly using a spatula. Cook until browned and crispy on the bottom, 8 to 9 minutes, shaking the pan occasionally so it does not stick. The cake should move around as one piece when the skillet is shaken. Slide the cake out of the skillet onto a plate and add the remaining oil to the skillet. Flip the cake onto a second plate and slide back into the skillet, crispy side up. Continue to cook until the bottom side of the cake is browned and crispy and the cake is cooked through, another 8 to 9 minutes, lowering the heat if the cake is browning too quickly.
• Slide onto a wire rack and cool until still warm but not hot. Cut into 6 wedges, lightly season with salt and fresh thyme leaves and serve.

GATEAU DI PATATE: POTATO CAKE

Steps:

• Preheat the oven to 400 degrees F. Boil the potatoes until fork tender and let cool. Heat up half the olive oil in a saucepan. Add the diced pancetta and chopped onions. Cook until the onions are golden in color and the pancetta is crisp. In a mixing bowl, mash the potatoes. Add an egg, the cooked onions and pancetta, the grated Parmigiano cheese, Parmigiano chunks and salt, and black pepper, to taste. Mix well until all the ingredients are evenly distributed. Grease a baking dish with the remaining olive oil and add half the bread crumbs to the base of the dish and set aside. Transfer the potato mixture to the baking dish and spread the mixture evenly over the pan, packing the mixture so it serves as a solid bed. Add the remaining breadcrumbs on top. Bake for 20 minutes or until the breadcrumbs are golden brown.

GATEAU DI PATATE

Steps:

• Preheat the oven to 375 degrees F. Butter the inside of a 9-inch spring form pan with 1 teaspoon of the butter. Sprinkle in 2 tablespoons of the breadcrumbs and rotate the pan to coat the bottom and the sides completely. Set aside.
• Put the potatoes and garlic in a large saucepan and cover with cold water. Season the water well with salt and 2 tablespoons butter and bring to a boil over high heat. Simmer until cooked through and easily pierced with the tip of knife, about 15 minutes. Drain well.
• In a small saucepan over medium heat, melt the remaining stick of butter. In a large bowl combine the melted butter, sour cream, 1 cup Parmigiano Reggiano and 3/4 teaspoon salt. Mix well with a rubber spatula.
• Using a ricer, rice the cooked potatoes over the sour cream mixture. Use the rubber spatula to combine well. Add the beaten eggs and stir to combine. Scoop half of the mixture into the prepared pan. Sprinkle the finocchiona evenly over potato mixture and top with the provolone. Scoop the remaining potato mixture on top and spread evenly. Sprinkle with the remaining 2 tablespoons bread crumbs, 1/2 cup Parmigiano Reggiano and top with the remaining 5 teaspoons of butter. Bake until hot all the way through and golden brown on top, about 45 minutes. Allow the gateau to rest for 15 minutes before unmolding and serving.