Ingredients

• 180 g flour 0 plus a little
• 150 g boiled potatoes
• 150 g diced mozzarella
• 100 g diced ham
• 70 g wholemeal flour
• 50 g lard plus a little
• 20 g fresh brewer's yeast
• 6 g salt
• 2 eggs
• honey
• butter
• pepper

For the recipe of Santa Chiara gattò, mix the whole wheat flour with
the crumbled yeast, a spoonful of honey, 50 g of water. Let this starter rise for 30 minutes. Mash the potatoes, mix them with
eggs, salt, a little pepper and starter. Mix the flour 0 with the lard,
the mixture of potatoes, ham and mozzarella, after drying it by dabbing it with kitchen paper. Pour everything into a hinged mold (diameter 20 cm) greased with a little lard and floured. Cover and let rise for another 40 minutes. Sprinkle the surface with flakes of butter, pepper and bake the gattò at 170 ° C for about 40 minutes. It is also good the next day.

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