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Would you like to prepare the typical Neapolitan potato cake? Here all the secrets of the chef Cannavacciuolo are revealed to make it very tasty.
The potato pie It seems like a good idea: a very good and complete second course prepared with potatoes and salami that brings everyone together. You could also serve it as an appetizer by cutting it into small squares and serving it with a skewer as if it were an original and delicious finger food for one Rustic aperitif at home with friends.
In addition, everyone prepares the potato cake as they wish, using all sorts of cold cuts and cheeses that may be in the fridge and need to be eaten. However, today we reveal to you the recipe for the Neapolitan cake with all the advice from The great Campanian chef Antonino Cannavacciuolo and we’ll tell you what the secret ingredient is that makes it creamy and soft.
Ingredients for 2 people
- 400g red potatoes
- 50 g buffalo mozzarella
- 50g smoked scamorza
- 30 g Naples-style salami
- 30g grated Parmesan
- 20 ml extra virgin olive oil
- 30 grams of butter
- 30 grams of breadcrumbs
- 1 egg
- 1 thick slice of 50 g cooked ham
- thyme to taste
- salt to taste
- black pepper to taste
Streetfoodnews.it
Neapolitan cake: Potatoes are the chef’s secret
Chef Cannavacciuolo for this recipe Neapolitan traditionsuggests some boiled red potatoesmuch softer than the yellow potato usually preferred for the Neapolitan tart, but trust me these particular potatoes remain very juicy and soft even then eaten cold.
After cooking the red potatoes in their skins with a handful of salt for about twenty minutes, drain, remove the skin and place in a container Mash them up with a forkso you have a basis Add eggs and thyme then mix well.
Now cut everything cured meats and cheese Cut into fairly large pieces, add to the bowl along with the potatoes and keep mixing All ingredients good. rule of salt, oil and black pepper Always try to mix the batter well.
Now all you have to do is butter a baking sheet, pour the Neapolitan cake mixture and top with the Breadcrumbs and another pinch of grated cheese Cover the entire surface of the pan so that the Neapolitan tart forms a very tasty and crispy crust as it cooks. Put in the oven 180° for about 20 minutes and let cool before serving.