** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Place potatoes in a large pot, cover with water and bring to a boil.
3. Turn the heat down and simmer 25 minutes or until a fork goes easily into the largest potato.
4. Meanwhile, brown the onion in a scant tablespoon of olive oil over medium-high heat, seasoning with salt and pepper.
5. Remove the onions into a bowl. Add a bit more oil to the skillet and saute the breadcrumbs, seasoning with salt and pepper, until lightly browned (5 to 10 minutes).
6. Remove the breadcrumbs to a bowl. Drain the potatoes and let cool 10 minutes.
7. Slice the butter into a large bowl. Using a paring knife or your fingers, peel the potatoes then put them into the bowl with the butter, Parmigiana, milk and salt and pepper to taste.
8. Lightly mash the potatoes; they should be fairly lumpy.
9. Stir in the soppressata and half the peas. Oil an 8-inch square baking dish (Pyrex works well) and press half the potato mixture into the bottom.
10. Top with the onions and remaining peas, then the mozzarella slices in a single layer.
11. Spread the rest of the potatoes on top and smooth with a spatula or the back of a large metal spoon.
12. Bake 30 minutes. Remove from the oven and top with the breadcrumbs.
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Dietary Notes:
This recipe is high in Vitamin A with 26% of your daily recommended intake per serving. This recipe is high in Vitamin C with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, MSG, Potato, Cheese, Peas, Beef, Onion, Olive Oil allergies.