Description
The potato and sausage flan is an abundant and appealing rustic mess that is prepared with basic and yummy active ingredients, consisting of smoked provola (which you can change with scamorza or mozzarella), parmesan and eggs. A dish really comparable to the conventional potato gateu, exceptional to serve on Sundays and on unique events both as a very first course and as a main dish.
Components
1 kg of yellow potatoes;
300 g of fresh sausage;
250 g of smoked provola;
50 g of grated parmesan;
1 shallot;
2 medium eggs;
1/2 glass of gewurztraminer;
1 knob of soft butter; to taste additional virgin olive oil; salt and pepper to taste.
Directions
Wash the potatoes and boil them for 40 minutes in a lot of boiling salted water, then drain them, peel them and puree them utilizing a potato masher. On the other hand, carefully slice the shallot and fry it in a pan with a drizzle of additional virgin olive oil. Include the fresh, shelled sausage and brown it over a high heat for a couple of minutes. Deglaze the fresh sausage with the gewurztraminer and wait on the alcohol to vaporize. Include the eggs to the potatoes and blend them with the parmesan and a knob of butter. Prepare the flan in a buttered baking meal, rotating layers of potatoes with the scamorza cheese cut into thin pieces and the sausage browned in the pan. Prepare the potato and sausage flan for about thirty minutes at 180 °, turn it out as quickly as it appears golden on the surface area and serve hot.
