Sea gateau: the recipe for the famous Neapolitan dish in a Mediterranean version

The sea gateau is the elegant and marine version of the classic Neapolitan gateau. It is a potato-based savory pie, enriched in the traditional recipe with salami and cheese. In this original reinterpretation the sausages are replaced by mussels and clams and give life to a dish with refined flavors and nice aromas. Perfect to serve for a summer lunch with your guests and friends.

How to prepare the sea gateau

Wash the potatoes, arrange them in a large saucepan (1), cover with cold water and boil them until they are soft.

Meanwhile, wash the mussels and clams thoroughly; collect the clams in a very hot pan, then cover with a lid and cook over a high flame until they are all open (2). Shell the clams and keep them aside.

Put the mussels in another saucepan and let them open on lively flames, then remove them from the flame and shell them (3).

Once the potatoes are well cooked, drain them, peel them and mash them with a potato masher in a bowl (4).

Add the eggs (5) and mix well.

Add the diced provola cheese and the seafood (6), then season with salt and pepper, then mix well.

Pour the mixture into a rectangular casserole dish, lightly greased with a bit of oil, and level with a wooden spoon (7).

Sprinkle the surface with a bit of breadcrumbs and drizzle with oil (8), then bake in a preheated oven at 190 degrees C, cooking for about 30 minutes.

After the cooking time is elapsed, take the casserole dish out of the oven and let it cool, then bring to the table and serve (9).

Preservation

The sea gateau can be preserved in the refrigerator for a maximum of 1-2 days, closed in a special airtight container or wrapped in a sheet of transparent film. At the moment of eating it, just heat it for a few minutes in the oven; it will seem as if it has just been done.