Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Ragù Potato Gateau (Palermo's Grattò di Patati)
Delve into the authentic Sicilian ragù potato gateau, affectionately known in Palermo as 'grattò di patati' – a hearty, indulgent treat steeped in tradition.
🛒 Ingredients
- ✓ 1.5 kg potatoes
- ✓ 3 eggs
- ✓ 150 g grated caciocavallo cheese
- ✓ breadcrumbs, as needed
- ✓ 500 g Sicilian ragù with minced meat and peas
- ✓ 50 g butter
- ✓ a pinch of nutmeg
- ✓ extra virgin olive oil, as needed
- ✓ salt, to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
The ragù potato gateau, or grattò di patati as it’s known in Palermo, is a rustic and flavour-packed dish often enjoyed during Sicilian festivities, especially on Saint Lucy’s Day. Crafted from silky mashed potatoes and a rich Sicilian ragù, it’s a beloved classic found in Palermo’s bustling rosticceria shops.
👨🍳 Preparation
- 1
Firstly, prepare the meat and pea ragù following the traditional Sicilian method and set it aside.
- 2
Boil the potatoes in generously salted water until tender, then drain, peel, and pass through a ricer while still warm.
- 3
Add a knob of butter to the potatoes, mix well, and allow to cool slightly. Beat in the eggs, grated caciocavallo, salt, pepper, and a pinch of nutmeg, stirring until smooth and creamy.
- 4
Grease a baking dish with extra virgin olive oil and sprinkle with breadcrumbs. Line the base and sides with half of the potato mixture.
- 5
Spread the ragù evenly over the potato layer, then cover with the remaining potato mixture, smoothing the top.
- 6
Sprinkle over some breadcrumbs, dot with butter, and drizzle a little extra virgin olive oil.
- 7
Bake in a preheated fan oven at 180°C for 20 to 25 minutes until the top is beautifully golden and crisp.
- 8
Allow to cool slightly for a few minutes before serving.
💡 Tips and Variations
For a luscious twist, fold small cubes of mozzarella or smoked scamorza into the filling for a glorious, melty finish. If you prefer a lighter dish, try using white meat in the ragù or swap some potatoes for cooked pumpkin.
📦 Storage
- • Keep any leftovers chilled, covered with cling film, for up to 2–3 days.
- • Reheat gently in the oven at 180°C for about 10 minutes before enjoying.
🍷 Pairing
Serve this ragù potato gateau alongside a glass of Nero d’Avola Riserva Contea di Sclafani, a full-bodied, fruity red that perfectly complements the dish’s rich flavours.
This Sicilian ragù potato gateau is a truly comforting dish that brings a slice of Palermo right to your table. Perfect for sharing with loved ones on chilly evenings, it’s a recipe worth adding to your repertoire. Give it a go, and don’t forget to pass it around — good food is best enjoyed together!
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