{"id":10097,"date":"2016-01-05T18:52:10","date_gmt":"2016-01-05T17:52:10","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=10097"},"modified":"2016-01-05T18:51:08","modified_gmt":"2016-01-05T17:51:08","slug":"ricette-cucina-napoletana-patate-mbuttunate-imbottite","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricette-cucina-napoletana-patate-mbuttunate-imbottite\/","title":{"rendered":"Potatoes mbuttunate. A filling that satisfies"},"content":{"rendered":"<p><strong>The recipes of traditional Neapolitan cuisine.<\/strong><\/p>\n<p>In 1700 the masters of French chefs at the court of King Ferdinand , the King of the Two Sicilies said \u201dThe Slacker\u201d , invented the potato gatt\u00f2 and who knows if they took their cue from potatoes stuffed . A dish that we propose simple and very tasty thanks to its components .<\/p>\n<p><strong>Ingredients<\/strong> (for 4 people):<\/p>\n<p>8 large potatoes<br \/>\n200 g provolone<br \/>\n70 g butter<br \/>\n100 gr minced meat<br \/>\n1 egg<br \/>\nbreadcrumbs<br \/>\n1 shallot<br \/>\nOil, salt and pepper<\/p>\n<p><strong>Making of recipe.<\/strong><\/p>\n<p>Put the potatoes in a pot and cover with lightly salted water, bring to boil and cook until fork does not penetrate into the potato with ease.\u00a0Freshly cooked, let them cool and cut them in half without peeling. Digging them with a spoon, leaving about an inch of flesh attached to the skin . In a small saucepan, bring the cooking ground beef with a little &#8216;oil where you did fry the chopped shallots. In a bowl, put the flesh of the potato sieve, provolone, cut into small cubes, and ground beef . Mix 50 g of melted butter . Add salt and pepper to taste and if you want to add nutmeg. Only add the egg yolk, \u00a0still scrambling . Fill the potatoes, previously excavated, with the mixture. Sprinkle the surface with the bread crumbs. Grease a baking dish with the remaining butter and put the potatoes. Bake at 180 \u00b0 turning on the grill and grill towards the end of cooking (total 20 minutes).<\/p>","protected":false},"excerpt":{"rendered":"<p>The recipes of traditional Neapolitan cuisine. In 1700 the masters of French chefs at the court of King Ferdinand , the King of the Two Sicilies said \u201dThe Slacker\u201d , invented the potato gatt\u00f2 and who knows if they took their cue from potatoes stuffed . A dish that we propose simple and very tasty [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":10102,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[],"class_list":["post-10097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Patate mbuttunate. Un ripieno stile gatt\u00f2 tutto napoletanoPotatoes mbuttunate. A filling that satisfies  - Charme<\/title>\n<meta name=\"description\" content=\"Patate mbuttunate. Un ripieno stile gatt\u00f2 tutto napoletanoPotatoes mbuttunate. A filling that satisfies  - Charme\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.charmenapoli.it\/sapori\/ricette-cucina-napoletana-patate-mbuttunate-imbottite\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Patate mbuttunate. Un ripieno stile gatt\u00f2 tutto napoletanoPotatoes mbuttunate. A filling that satisfies  - Charme\" \/>\n<meta property=\"og:description\" content=\"Patate mbuttunate. Un ripieno stile gatt\u00f2 tutto napoletanoPotatoes mbuttunate. A filling that satisfies  - Charme\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.charmenapoli.it\/sapori\/ricette-cucina-napoletana-patate-mbuttunate-imbottite\/\" \/>\n<meta property=\"og:site_name\" content=\"Charme\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CharmeTuttoilbellodiNapoli?fref=ts\" \/>\n<meta property=\"article:published_time\" content=\"2016-01-05T17:52:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.charmenapoli.it\/wp-content\/uploads\/2014\/01\/patate-ripiene-al-forno.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2120\" \/>\n\t<meta property=\"og:image:height\" content=\"1413\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Sergio Gradogna\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@CharmeNapoli\" \/>\n<meta name=\"twitter:site\" content=\"@CharmeNapoli\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sergio Gradogna\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.charmenapoli.it\\\/sapori\\\/ricette-cucina-napoletana-patate-mbuttunate-imbottite\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.charmenapoli.it\\\/sapori\\\/ricette-cucina-napoletana-patate-mbuttunate-imbottite\\\/\"},\"author\":{\"name\":\"Sergio Gradogna\",\"@id\":\"https:\\\/\\\/www.charmenapoli.it\\\/#\\\/schema\\\/person\\\/c3682963da31af22804f4ce8b3a15f85\"},\"headline\":\"Potatoes mbuttunate. 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