{"id":10162,"date":"2020-12-10T16:25:56","date_gmt":"2020-12-10T16:25:56","guid":{"rendered":"https:\/\/cookwithgusto.com\/?p=10162"},"modified":"2021-01-22T13:37:34","modified_gmt":"2021-01-22T13:37:34","slug":"potato-gatto-aubergines-turnip-greens","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=10162","title":{"rendered":"Potato Gatt\u00f2 with aubergines and turnip greens"},"content":{"rendered":"<h4>Potato Gatt\u00f2 with aubergines and turnip greens<\/h4>\n<div id=\"root\">Loading&#8230;<\/div>\n<p><script>\n        (function (w, d, s, o, f, js, fjs) {\n            w['BuildBubbles-Audio-Player'] = o; w[o] = w[o] || function () { (w[o].q = w[o].q || []).push(arguments) };\n            js = d.createElement(s), fjs = d.getElementsByTagName(s)[0];\n            js.id = o; js.src = f; js.async = 1; fjs.parentNode.insertBefore(js, fjs);\n        }(window, document, 'script', 'w1', 'https:\/\/vasinl124.github.io\/buildbubbles-audio-player-widget\/build\/widget.js'));\n        w1('init', { targetElementId: 'root' });\n        w1('episodeid', { id: '600ad153e49c870017de7728', center: true });\n    <\/script><\/p>\n<p>The recipe of the week is a delicious Italian speciality typical of Naples, but in a vegetarian version.<\/p>\n<h5>Ingredients for 8 people<\/h5>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_ingredients.jpg\"><img decoding=\"async\" class=\"size-full wp-image-10163 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_ingredients.jpg\" alt=\"Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_ingredients\" width=\"300\" height=\"400\" srcset=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_ingredients.jpg 300w, https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_ingredients-225x300.jpg 225w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Potatoes 1 Kg<br \/>\n<strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/melanzane-a-filetti\/\">Stripped aubergines <\/a><\/strong>Natura e Bont\u00e0<strong>\u00a0<\/strong>150 grams (drained)<br \/>\nProvolone cheese slices 200 grams (or cheddar, edamer, or mozzarella)<br \/>\n<strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/Cime-di-rapa\/\">Turnip greens<\/a><\/strong> Natura e Bont\u00e0 130 grams (or cooked spinach, or rocket)<br \/>\nBreadcrumbs 50 grams<br \/>\nEggs (small) 2 (or 1 large)<br \/>\ngrated parmesan 2 tbsp<br \/>\nbutter<br \/>\nextra virgin olive oil<br \/>\nsalt and pepper<\/p>\n<h5>Preparation<\/h5>\n<p>Peel the potatoes, cut them into regular pieces and cook in salted water until they are tender (about 15 minutes).<br \/>\nDrain and mash with a potato masher, add 25 g of Parmigiano, a pinch of salt, eggs, and pepper. Mix until you obtain a homogeneous mixture.<br \/>\nPre-heat the oven to 160\u00b0 C.<br \/>\n<a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_mashed_potatoes.jpg\"><img decoding=\"async\" class=\"size-full wp-image-10164 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_mashed_potatoes.jpg\" alt=\"Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_mashed_potatoes\" width=\"300\" height=\"400\" srcset=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_mashed_potatoes.jpg 300w, https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_mashed_potatoes-225x300.jpg 225w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nUse butter to grease a baking pan (diameter 18 cm, height 8 cm), add breadcrumbs and cover the bottom of the pan, then spread a layer of potato mixture. Then, add one layer of turnip greens, a spoonful of breadcrumbs, one layer of provolone slices,<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_vegetables.jpg\"><img decoding=\"async\" class=\"size-full wp-image-10166 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_vegetables.jpg\" alt=\"Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_vegetables\" width=\"300\" height=\"400\" srcset=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_vegetables.jpg 300w, https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_vegetables-225x300.jpg 225w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>one layer of aubergines, and cover with the remaining mashed potatoes.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_before_baking.jpg\"><img decoding=\"async\" class=\"size-full wp-image-10167 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_before_baking.jpg\" alt=\"Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_before_baking\" width=\"300\" height=\"400\" srcset=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_before_baking.jpg 300w, https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto_before_baking-225x300.jpg 225w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nSprinkle breadcrumbs lightly over the top, then drizzle with oil, then sprinkle with parmesan. Bake at 160\u00b0 C for about 40 minutes. Place under the grill for a few minutes to make a nice crust. Remove the gatt\u00f2 from the oven, let it cool a bit, then cut it into slices and serve.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/300_final_1_Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto.jpg\"><img decoding=\"async\" class=\"size-full wp-image-10168 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/300_final_1_Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto.jpg\" alt=\"300_final_1_Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto\" width=\"300\" height=\"341\" srcset=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/300_final_1_Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto.jpg 300w, https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/300_final_1_Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto-264x300.jpg 264w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/300_Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto.jpg\"><img decoding=\"async\" class=\"size-full wp-image-10169 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/300_Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto.jpg\" alt=\"300_Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto\" width=\"300\" height=\"400\" srcset=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/300_Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto.jpg 300w, https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/12\/300_Potato_gatt\u00f2_with_aubergines_and_spinach_taste_with_gusto-225x300.jpg 225w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<h5>Tips<\/h5>\n<p>The gatt\u00f2 is also good at room temperature, and even better if prepared in advance and re-heated (while resting the gatt\u00f2 become more compact, and the flavours of the various ingredients meld together and become richer).<br \/>\nInstead of turnip greens, you can also use fresh rocket; coarsely cut rocket and mix it with the dough (no cooking is required). You can replace the aubergines with <strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/peppers-strips\/\">pepper fillets<\/a><\/strong>, or other seasonal vegetables as you like. We have used butter to grease the Christmas tree-shaped pan, but you can use a regular baking pan and use parchment paper instead.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Potato Gatt\u00f2 with aubergines and turnip greens Loading&#8230; The recipe of the week is a delicious Italian speciality typical of Naples, but in a vegetarian version. Ingredients for 8 people Potatoes 1 Kg Stripped aubergines Natura e Bont\u00e0\u00a0150 grams (drained) Provolone cheese slices 200 grams (or cheddar, edamer, or mozzarella) Turnip greens Natura e Bont\u00e0 [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":10174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-10162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/10162","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10162"}],"version-history":[{"count":9,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/10162\/revisions"}],"predecessor-version":[{"id":10343,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/10162\/revisions\/10343"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/10174"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}