• 1 kg of potatoes
  • 80 g of butter
  • 3 egg yolks
  • 2 egg whites
  • 80 g of salami
  • 80 g of cooked ham
  • 100 g of parmesan cheese
  • 250 g of provola and mozzarella cheese
  • salt & pepper
  • breadcrumbs
  • suet
  • parsley

Boil the potatoes, remove the peel and mash.

Add the butter, Parmesan cheese, egg yolks, the egg whites, crumbled salami and ham, parsley, salt and pepper. Mix everything well.

Grease with lard (suet) a saucepan, sprinkle the breadcrumbs and put between two layers of cream of potato the mozzarella into pieces and the provola cheese.

With a wooden spoon lined surface smooth. Bake at high heat and remove when golden.

The Gatò should be served cold.