Description
Are you searching for a rustic and considerable appetiser to give the table on unique events to whet the tastes buds of your visitors? It’s difficult to fail with a delicious mouthwatering pie enhanced with treated meats and cheeses. Today we provide you the tasty potato gateau with mortadella and provola, an accomplishment of tastes and scents that dominate the taste buds at the very first taste.
Active Ingredients
1 kg of floury potatoes;
150 g of mortadella;
150 g of provola;
50 g of grated parmesan;
50 g of soft butter;
1 medium egg; breadcrumbs to taste; to taste additional virgin olive oil; salt and pepper to taste.
Directions
Boil the potatoes in their skin for about 40 minutes, then drain them, peel them while they are still hot and push them with a potato masher to puree them. Gather the mashed potatoes in a bowl and blend it with an entire egg, 30 g of soft butter cut into cubes, the grated parmesan and a pinch of salt and pepper. As soon as you have actually gotten a soft and uniform mix, include the mortadella and provola cut into little cubes. Put the mix into an oiled baking meal and level it. Spray the whole surface area of the potato gateau with breadcrumbs and disperse the staying 20 g of flaked butter. Prepare it for about thirty minutes in a fan oven preheated to 200 °. As quickly as the potato gateau appears golden and completely au gratin on the surface area, take it out of the oven and serve it while still hot. You can enjoy it both as an appetiser and as an abundant and considerable main course.
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