Gattò di zucca e funghi

Gattò di zucca e funghi

Pumpkin and potato gateau (savory cake)

The name of this dish originated from the French word “Gateau” meaning “cake”. Even though this dish was long prepared before the French settled in Palermo, some people think that during the French settlement it was renamed with a French-like name since it resembled a cake. This savory cake is typically prepared in Palermo or Naples with potatoes and filled with ham and cheese. This variation using winter squash and wild mushrooms is perfect for fall and as a vegetarian option. You can omit the mushrooms and add a layer of cooked ham and your favorite cheese.

4 lbs butternut squash cleaned

1.5 lbs Yukon potatoes

6 tablespoons butter

2 ounces (60 g) grated pecorino cheese

2 ounces (60 g) grated parmigiano cheese

2 eggs

2 tablespoons parsley, finely chopped

Pinch of nutmeg

1.5 teaspoon salt or more to taste

Black pepper to taste

3 ounces (100 g) fontina or scamorza or mozzarella, cut in small cubes

3 ounces (100 g) taleggio or your favorite melting cheese, cut in small cubes

One recipe of sautéed mushrooms (see attached)

1/2 cup plain Italian breadcrumbs

2 tablespoons butter or olive oil for coating pan and topping

Cut the butternut squash in half, brush with olive oil and place it on a cookie sheet lined with parchment paper or silicon mat. Roast it at 400 F for one hour or longer until soft when pierced with a fork.

Boil the potatoes for about 20 minutes until tender. Drain and peel the potatoes and pass through a food mill or a potato ricer.

While the potatoes are cooking, prepare a 9 x 3 inch springform pan. With a tablespoon of butter, generously butter the bottom and sides of the pan. With some of the breadcrumbs, coat the inside of the pan, inverting the pan and tapping gently to remove any excess crumbs. The leftover butter and breadcrumbs will be used to top the cake later on.

Preheat the oven to 375 F.

While the potatoes are still warm, add the 6 tablespoons of butter and mix well to incorporate. Set aside.

Once the pumpkin is cool enough to handle, mash it with a fork or a food mill and add it to the mashed potatoes. Add the grated Parmigiano and pecorino cheese, the eggs, parsley, nutmeg and salt and pepper. Stir to mix well. Taste for salt and add more if needed.

Spread half of the mashed vegetable mixture in the coated pan and push it up the sides of the pan about one inch.

Spread mushrooms and the cubed cheese over the mixture. Spread the remaining vegetable mixture on top to encase the filling and make it resemble a cake. Drizzle some olive oil over the surface and sprinkle it with the remaining breadcrumbs to cover it evenly. You can also top the breadcrumbs with some pieces of butter if you like instead of the olive oil.

Bake the gateau in a preheated oven at 375 degrees for 45 minutes or until it is evenly browned.

Remove the cake from the oven and allow to rest for 15 minutes. Gently release the cake from the pan and remove the outer ring. Serve in wedge-shaped slices.

Serves 8

Sauteed mushrooms recipe

1/3 cup extra-virgin olive oil

3 cloves garlic, grated on Microplane or finely minced

1.5 pound assorted fresh wild mushrooms (chanterelles, porcini, shiitake, oyster) cleaned and cut into 1/2-inch slices

1 1/2 teaspoons kosher salt

2 tablespoons chopped fresh flat-leaf parsley

Heat the olive oil in a 12-inch skillet over high heat. When oil is hot enough to sizzle a mushroom, add mushrooms and salt. Don't stir until steam starts rising from sides of pan. Sprinkle with grated/minced garlic and sauté quickly, stirring frequently, just until mushrooms soften, about 3 minutes. Add parsley, stir, and taste for seasoning--add more salt, if necessary. Set aside. (Can be made ahead up to this point.)

Copyright 2019, Rosetta Costantino. All rights reserved.