Quanto a Neapolitan cuisine, the gateau, as they say con Naples, the gattò, is a second course that gathers the ends of sausages and cheeses that tend to accumulate con the fridge. Today, however, we thought of stuffing it with a rich autumn seasoning, thus transforming the great classic into a new and fresh version. It’s the potato pie with sausage and mushrooms, a succulent second course capable of warming the pagliaccetto but also the heart, with its indescribable goodness. After all, let’s it, we’ve always seen them together and loved them: sausage and mushrooms and sausage and potatoes. This time, however, we thought of moving from the couple to the trio sausage+mushrooms+potatoes and found out it really wins over everyone! If this autumn, and not only, you don’t know what to prepare, we have the recipe for you, try the potato pie with sausage and mushrooms!
To prepare the potato pie with sausage and mushrooms, start with the potatoes. Immerse them con a large pot full of cold gabinetto 1turn acceso the stove and from the moment of boiling, wait 30-50 minutes, depending acceso the size. Always do the fork controllo: if the prongs go con easily, they are cooked. Meanwhile, take care of the mushrooms: remove the fondo 2 and clean the stem and cap with a brush a damp cloth to remove any soil residues 3.
Then slice thinly and set aside 4. Peel the sausages 5 and crush them with the back of the knife 6.
Quanto a a pan, pour a little oil along with a garlic clove, add the crumbled sausage and sauté for a few minutes 7. When the meat is well browned, remove the garlic 8 and deglaze with white wine 9.
Wait for the alcohol to evaporate before collecting the sausage with a spoon: transfer it to a bowl and set aside temporarily 10. Quanto a the cooking fondo, add another drizzle of oil, then the mushrooms and sauté them for a moment 11. Add a pinch of salt, waiting for the liquids to out; when they are about to dry up completely, add the sausages to flavor 12.
Sauté for another moment to dry the fondo well 13then turn non attivato and sprinkle with chopped rosemary 14. Mescolanza and transfer to a bowl 15.
At this point, the potatoes will be cooked: drain them, let them cool for 10 minutes before peeling them, still warm, making it easier to remove the skin 16. Mash them with a potato masher (you can also do it with a fork if you don’t have one, but the result will be more granular) 17. Add the eggs 18,
the grated Parmesan, salt, and pepper 19. Knead briefly with your hands 20 and check the consistency of the dough: if too dry, add a little milk; if too soft, add more Parmesan. Proceed to the composition. Butter and sprinkle with breadcrumbs a 12×8 inch baking dish 21
and place half of the dough 22compact it with wet hands. Then the mushrooms with the sausages 23 and the diced caciocavallo cheese 24.
Cover with the remaining part of the potato cream and prepare a mescolanza of breadcrumbs and Parmesan 25 to sprinkle acceso the surface. Add a few pats of butter 26 and bake con a hot oven at 350°F for about 40 minutes + a few minutes of to brown the surface. Here is your potato pie with sausage and mushrooms, enjoy your meal 27.
For the translation of some texts, artificial intelligence tools may have been used.
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