Gatto' di Santa Chiara

The Parthenopean gastronomy as anybody knows is famous because of some typical dishes that are definitely worth a taste, at least once in your life. Pasta, pizza, ragout, mozzarella and fish along with pastiera napoletana and struffoli are just some of the most popular elements of a rich tradition. There is much more to know!

The delicious 'Gattò di Santa Chiara' is a simple plate based on mozzarella, potatoes, prosciutto and leavened dough, very easy to make.

Ingredients for 6 persons

• 245 gr white flour
• 125 gr mozzarella
• 125 gr potatoes
• 100 gr cooked ham
• 50 gr lard
• 2 eggs
• 20 gr brewer’s yeast
• 20 gr salt

Preparation

Pour in a mixing bowl 4 spoonfuls of flour, scoop out a well in the middle and pour the yeast previously melted in tepid water. Start kneading, adding further tepid water if necessary, till you have a compact but fairly soft dough.

Cover the dough with a clean cotton clothe and let it rest in a warm place, until it doubles size (figure about 30 minutes rest). Boil potatoes in abundant salted water.

Cut the ham into very thin stripes and chop the mozzarella into small pieces. Pour the remaining flour onto you work surface (less 20 grams) with a pinch of salt. Peel potatoes while warm, then pass them through the potato-masher and let them fall onto the flour. Add the lard (leaving just a little bit for the baking sheet) and the eggs; mix all together with the leavened dough, kneading vigorously for about 15 minutes. Incorporate ham and mozzarella, continue kneading for 10 minutes further. Grease and flour a 25 diameter round cake tin. Put the dough in the cake tin and let it rest in a warm place for 1 hour and 30 minutes. Pre-heat the oven to 180 degrees C and bake for 40 minutes.

Serve it warm and buon appetito!