gato campana


You need an afternoon at home for this, but it’s worth it.

First I steam a large potato and put it through the ricer.  Then in the Magimix I whizz together 400 gm flour (half 00, half 0), the mashed potato,  a teaspoon of sugar, a packet of fast action yeast, 2 eggs, 100 gm melted butter, a handful of grated parmesan and 150-200 cl warm milk to make a soft dough. I transfer the dough to a bowl and add diced ham and diced provolone cheese (100-120 gms each). I knead briefly, then I leave the dough (covered) to rise for an hour.

I knock down the dough, and form a sausage shape which I put into a buttered ring mould. I cover the mould and leave it for 2 hours to rise. I t cooks for 40-45 minutes in the oven at 170-180°C.  If I see it colouring too quickly on top, I cover it with some aluminium foil.  

It’s good with Parma ham or other types of salame. Freeze what you don’t eat!


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