Preparation

Boil the washed potatoes for 30 minutes, then, while still hot, peel them and use the potato masher, keeping one aside for decoration. Cut the prosciutto, smoked scamorza cheese and mozzarella into small cubes.

Add 60 g of softened butter to the potatoes, grated cheese, egg yolks, chopped parsley and prosciutto.
Add salt and pepper and milk to make it softer.

Gently stir in the stiff-whipped egg whites.

The Gattò can be prepared in a hinged mould, in 6 single-portion moulds or in the classic iron pan, in all cases by greasing the container and sprinkling it with breadcrumbs.

Pour in the first half of the mixture with the potatoes, then scamorza and mozzarella and cover with the remaining half, decorate with thin slices of the potato kept aside and sprinkle with a little parsley.

Bake in a hot oven at 200° and cook for about 30 minutes, until the surface is crisp then let cool before serving.