Created in France in the 18th century and then given a Neapolitan twist, this èVita Residue-Free potato gateau with the Levante variety is a rich pie that never goes out of fashion!

Ingredients for 4 people
Residue-Free Levante potatoes, 1kg
Cooked ham, 250g
Mozzarella, 250g
Parmigiano Reggiano, 100g
Eggs, 3
Rosemary, 3 sprigs
Breadcrumbs, as required
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste

Preparation
Thoroughly wash the potatoes, peel them and boil them in plenty of boiling water for about 25-30 minutes, or until they are soft enough. Once they are cooked to the desired level, drain the potatoes and mash them with a potato masher in a bowl.

In the meantime, dice the mozzarella and cut the cooked ham into thin strips. Now add the eggs to the potatoes you have just mashed and season with salt, pepper, extra virgin olive oil and grated Parmigiano Reggiano. Mix all the ingredients together well. Once the mixture is nicely mixed together, add the cooked ham and the drained mozzarella as well and keep mixing.

Grease a 26x20 rectangular ovenproof dish and sprinkle with breadcrumbs, making sure they are spread all over the surface. Pour the mixture into the dish, sprinkle the top with breadcrumbs and parmigiano too and cook in a preheated conventional oven at 180°C for about 30 minutes. When it is suitably golden brown, take it out of the oven and decorate with a few sprigs of rosemary.

Image: Canva