Cake puff spiral with sausage and potatoes philadelphia
130 recipes
Potato and mortadella patties
ingredients
servings
2
Potatoes
3 unit
Pork mortadella
50 grams
Fontina cheese
100 grams
Fresh cream
150 grams
Olive oil
to taste
Grated Grana Padano
3 spoons
second courses from Italy
Potato and mortadella patties
Potato and mortadella patties
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
These pies are composed of thinly sliced potatoes, mortadella, fontina and parmesan. A second a little different from the usual, easy to prepare and very appetizing. If you love potato dishes like us, you just can not try them
preparation
step 1
Peel the potatoes, cut them thinly with the mandolin, put them in a bowl and season with a spoon of olive oil, a pinch of salt and aromas. Mix well so that they all boil.
step 2
Grind aluminum foil, sprinkle with breadcrumbs, remove the excess and make a first layer of potatoes on the bottom.
step 3
Put a few pieces of mortadella, a few cubes of fontin and repeat the layers in this way until you close the potatoes.
step 4
Pour into each pie a little cream that will help the potato baking and will prevent it from drying.
step 5
Garnish each potato and mortadella puddle with a granular and infornate dusting at 180 °, ventilated oven, for about 30 min. Leave them to quench for a quarter of an hour before applying them so that they compact well.
