Gattò di patate e zucca per la Giornata Nazionale del Gattò

Oggi nel Calendario del cibo italiano si festeggia la Giornata Nazionale del Gattò, e sono un po’ emozionata perché è la prima occasione in cui riesco a prendere parte a questi festeggiamenti giornalieri che ci accompagnano ormai dal 1° gennaio. È un progetto entusiasmante, che si propone di diffondere la cultura e la tradizione gastronomica dell’Italia attraverso l’istituzione di un calendario in cui si celebrano (in 366 giornate e 52 settimane nazionali) i nostri  piatti e i prodotti più tipici, scelti sulla base della loro diffusione e dei loro legami con la cultura popolare e organizzati sulla base del calendario delle stagioni e delle ricorrenze litugiche o istituzionali.

Ma sapete qual è l’aspetto davvero entusiasmante? Oltre al fatto di prendere nuovamente le redini di tradizioni, eccellenze, tipicità e territori? È che tutti siamo invitati a partecipare e contribuire, perché questi aspetti sono parte integrante della vita di ognuno di noi. Io ho deciso di cominciare riesumando rispolverando una vecchia ricetta, risalente al primo anno di blog, un delizioso gattò di zucca e patate.

Il gattò è un piatto tipico napoletano, nato nel periodo che seguì il matrimonio fra Maria Carolina d’Asburgo Lorena e Ferdinando I di Borbone e che, per la cucina partenopea, si identifica con la cosiddetta cucina dei monzù. Questo termine, rielaborazione dialettale del francese monsieur, a Napoli diventa un titolo che rappresenta l’eccellenza nell’arte culinaria: i monzù erano infatti i cuochi di corte e delle grandi famiglie nobiliari, pagati profumatamente per sovrintentendere nutrite brigate di cucina e la cui reputazione era in grado di influenzare l’onore della casata che li vedeva al loro servizio. Quello che viene a ragione definito un “viaggio semantico”* del semplice termine monsieur, che esce dal vocabolario francese e rientra in quello napoletano completamente mutato di segno, è in realtà il simbolo di una attitudine tutta napoletana affinata in secoli di invasioni e dominazioni straniere, quella di accogliere abitudini culinarie e termini dei dominatori rielaborandoli alla luce del proprio vocabolario, lessicale e gastronomico. Da questa felice contaminazione nascono così piatti come il sartù (piatto altamente scenografico che prende il nome da sourtout, “sopra a tutto”, il nome delle alzate di centrotavola, solitamente di ceramica fine o cristallo e riservate alla piccola pasticceria) e il gattò (resa dialettale del termine gâteau), e non è certo un caso che uno dei piatti fondanti della cucina napoletana, il ragù, abbia un nome di derivazione francese.

Il gattò, detto anche pizza di patate, è uno sformato ottenuto mescolando alle patate lesse schiacciate elementi più sostanziosi quali formaggi (di solito scamorza e mozzarella) e salumi (prosciutto cotto e mortadella su tutti), amalgamato con uova e formaggio grattugiato e lasciato gratinare in forno fino a doratura. Ovviamente esistono infiniti modi di interpretare questo piatto e, nel mio caso, ho deciso di variare non soltanto “la farcitura” del gattò, ma anche le carte in tavola, sostituendo metà della purea di patate con quella di zucca, che personalmente adoro.

Gateau di patate e zucca-001

Gattò di patate e zucca

Di Pubblicata:

  • Resa: 4-5 Persone servite
  • Preparazione: 40 minuti
  • Cottura: 30 minuti
  • Pronta In: 1 ora 10 minuti

Ingredienti

Istruzioni

  1. Accendete il forno a 180°C e, dopo aver sistemato la polpa di zucca su una teglia, infornate per circa 20-25 minuti, in modo che la zucca si ammorbidisca. Quando la zucca sarà cotta, sfornatela e schiacciatela con una forchetta (se non vi da fastidio una grana più grossolana) o con un passaverdure.
  2. Nel frattempo, mettete a bollire le patate (volendo anche in pentola a pressione, per circa 10 minuti dal fischio) e, quando saranno tenere, scolatele. Sbucciatele e passatele in uno schiacciapatate.
  3. Mettete ora le patate e la zucca schiacciate in una terrina, e aggiungete quindi l’uovo, il formaggio a dadini, la mortadella a dadini e il Parmigiano grattugiato. Aggiustate di sale e pepe e mescolate il tutto.
  4. Accendete il forno a 180° C.
  5. Imburrate una pirofila e cospargetela di pan grattato. Versate il composto di zucca e patate nella pirofila; infine cospargete di pan grattato e distribuite qualche fiocchetto di burro sulla superficie. Infornate in forno già caldo per 30 minuti.
  6. Sfornate e gustate, caldo o tiepido.

DOWNLOAD THE ENGLISH RECIPE BY CLICKING HERE
Gateau di patate e zucca - collage-001
* E. Schena, A. Ravera, “A tavola nel Risorgimento”, Priuli & Verlucca 2011.

187 pensieri su “Gattò di patate e zucca per la Giornata Nazionale del Gattò

  1. Giulia che dire… mi piace un sacco questa tua versione del gateau di patate, la zucca oltre ad amplificarne il sapore gli conferisce dei colori veramente stupendi, ricordano le sfumature del sole! Bravissima!!!

  2. Allora dillo che vuoi giocare facile aggiungendo la mortadella, questa meraviglia delle meraviglie che rende tutto più peccaminoso ! COmunque la zucca come extra mi piace…brava !

    1. Ciao Marina!! Finalmente sei riuscita ad entrare sul mio blog 🙂 🙂
      Eh, la mortadella rende tutto più magico 😀

  3. Io ne vado proprio matta!!! E mi piace prepararlo usando ingredienti e varianti sempre diverse. Questa tua con la zucca sembra davvero buono!
    Buon lunedì e a presto

    1. Ciao Melania! Guarda, se ti piace il gattò e se ti piace la zucca.. fa proprio al caso tuo! Un salvacena perfetto!

  4. Brava! Davvero un’ottima variante, mi piace molto l’abbinamento con la zucca. Lo proverò sicuramente. Grazie per il tuo contributo a questo progetto così bello. Viva il calendario 😀

    1. Grazie mille, Maria! Non solo per essere passata e per il tuo commento, ma soprattutto per il tuo bellissimo post dedicato al gattò nel calendario! Bello bello bello!

  5. Considerato che il gateau di patate è uno di quei piatti che, limitandomi e dotandomi di molto autocontrollo, riuscirei a mangiare a giorni alterni e che dire che amo la zucca è quanto mai riduttivo, direi che con questa preparazione mi hai letteralmente stesa, cara Giulia 🙂 Ottimo contributo!
    Un abbraccio,
    Maria Grazia

    1. Ecco, allora mi capisci appieno! Già per godere appieno di quello di patate avrei bisogno non della forchetta, ma del mestolone.. per quello di patate e zucca posso mangiare direttamente dalla pirofila 😀

  6. Adoro la zucca! Ho perso il conto delle ricette che ho provato con questo delizioso ortaggio! Questa tua versione si aggiungerà senza dubbio alla lunga lista

    1. Grazie mille, Cristina! Io della zucca non so davvero fare a meno, e infatti questa settimana in quanto a zucca farò il bis 😉

  7. Carissima Giulia, ma che meraviglia!!! Il gattò di patate lo adoro già di suo, ma se poi ci aggiungi pure la zucca, che è uno dei miei ingredienti preferiti, allora vuoi proprio tentarmi??? Affonderei volentieri il cucchiaio anch’io in quella bella pirofila…
    Grazie per il gustosissimo contributo!

  8. Che dire!!!
    Credo che oltre ad essere eccezionale nelle rivisitazioni personalizzate di ricette note a tutti, sei anche una meravigliosa storica della gastronomia regionale e te lo dice un campano che vive a pochi chilometri da Napoli, nonché una attenta glottologa, che risale alle origini del vernacolo napoletano.
    Una rivisitazione originale, geniale, che associa due sapori donando al tutto una dolcezza di gusto, bilanciata dai sapori di formaggi e salumi.
    E’ una innovazione, pur nella tradizione, e ciò conferisce al tutto un valore di eccelsa prelibatezza.
    Bravissima Giulia, sei veramente dotata di una fantasiosa creatività che ti pone tra le più brave food blogger!!!
    Cerca di coccolarci sempre con queste tue delizie!!!

    1. Grazie mille, Francesco!
      Che i complimenti a questo gattò rivisitato arrivino proprio da vicino Napoli non può che farmi un immenso piacere.
      E rimani sintonizzato (ma so che lo sei sempre), perché è in arrivo un’altra ricetta di suggestione campana 🙂

  9. Da napoletano mi piace vedere come può essere reintrerpretata una ricetta classica. Quell’interno colorato di arancione è una vera sorpresa, prima per gli occhi e poi per il palato.

    Fabio

    1. Io sono una fan sfegatata del gattò di patate classico, ma devo dire che questo ha assolutamente il suo perché! Grazie della visita, Fabio! È sempre un piacere leggerti 🙂

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