Gato di Patate

This is originally an Anna del Conte recipe but has over the years become much bastardised by repeated experimentation. This is in anycase one of these Itlaian stables where every family has an opinion so you can find endless variations in cookbooks. The basic idea, however, is to make a Gato out of potato mash and cheese as brunch.

Ingredients:

1. Mealy potatoes (about 800 gr) boiled and pealed
2. Olive oil
3. Butter
4. Milk
5. 2 eggs & 1 egg yoke
6. Grated Parmesan cheese (50 gr)
7. Mozzarella cheese (sliced about 150 gr)
8. Parma ham (or similar)
9. Basil & Parsley (couple of tablespoons each)
10. Grated nutmeg (optional)
11. Salt and white pepper

The proportion of oil to butter to milk is just a case of personal preference. The original recipe does not call for olive oil but I prefer a little bit of it in the mix.

Melt the butter with the oil before adding the milk and bringing the whole thing to a simmer. Add the liquid to the potatoes while mashing them. Mix in the eggs, Parmesan and herbs; season to taste.

Butter an oven proof form and half fill it with the mash. Add the mozzarella and ham and cover with the rest of the mash. Bake in a preheated oven at 200 C for about 20 min. Let the gato sit for 10 min before serving.

It is very tempting to add loads of mozzarella at this point but it does not actually work; too much and the gato becomes soggy and overly rich. I use 125 gr mainly because that is the size they sell in Waitrose and find that it is just about the right amount. A little bit more is good but since that would involve opening another pack I never use more. The ham can be replaced by sausage or mortadella or just about any meat. I really like the parma ham.

Heitt I Fati (or Icelandic Brunch)

This is a typical Danish originated brunch served in my family and as far as a know commonly in Iceland. My parents studied in Denmark after WW II and they and their friends where often a little bit out of step with Icelandic traditions as they had picked up so many Danish ones. This just might be a Danish tradition.

Ingredients:

1. White sandwich bread sliced thinly with the crust cut off;
2. Tin of green asparagus tips, save the juice;
3. Bacon
4. 2 Eggs
5. Grated Gouda style cheese
6. Salt & Pepper

Preparations:

Cover the base of a square oven proof dish with the bread, pack it in so that the bread really covers all surface. Spread the asparagus on the bread add salt and pepper. Put on another layer of bread and poor over enough of the juice of the asparagus to make the bread moist but not soggy.

Mix the egg and cheese together and poor over. Cover with the bacon, season and put into a preheated oven at 200 degrees Centigrade for until the bacon has the desired color and the cheese is melted. It is a good idea to pre cut the bacon in such a way that when you cut the bread into portions you do not have to cut trough the bacon. Unless you have a super sharp knife you will have to push down on the bacon when you cut it which will cause you to crush the bread.

We serve this with hot chocolate with brandy and whipped cream.