Potato mould or Neapolitan gatto
( Tortino di patate )

This is a traditional recipe (Neapolitan gatto) that is made all over Italy but especially in Naples; it's very tasty. We've made some variations; for example we use yoghurt instead of butter so our dish is low fat.
Steam potatoes, peel and purée them when they are still hot. Put mashed potatoes in a bowl and add yoghurt and nutmeg. Beat the egg and egg yolk with a pinch of salt and chives; pour them into the bowl, season to taste with salt and stir accurately.
Preheat oven to 180°C (350°F). Oil a plumcake pan and sprinkle with breadcrumbs. Make a first layer of dressed mashed potatoes and arrange half of ham slices and grated mozzarella cheese. Cover with a second layer of potatoes and the remaining of ham and cheese slices. Complete with the remaining potatoes. Level the surface with a spoon and sprinkle with plain dried breadcrumbs. Cook in the oven for about 30 minutes or until surface becomes golden.
Wait before serving; you could serve potato mould when it is lukewarm.

Note

• - You can prepare this dish ahead.
• - We suggest you to grate mozzarella because so it melts very well and you can use less of it .
• - The original recipe is made with more fats. In fact mashed potatoes are dressed with a glass of milk, eggs, 1 tablespoon of grated Parmesan and butter; besides somebody adds slices of other cheeses (such as provola) between the potato layers.
• - This potato pie works as one-plate meal. Accompany it with a seasonal salad and fresh fruits.
• - In Italian, "gatto" has an accent over the O - gattò - and derives from the French word gateau.

What's the right wine for " Potato mould or Neapolitan gatto "?

Our suggestion is: Lagrein Rosè (from Trentino - Italy)