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Potato and mortadella patties

ingredients

servings

2

Potatoes

3 unit

Pork mortadella

50 oz

Fontina cheese

100 oz

Fresh cream

150 oz

Olive oil

to taste

Grated Grana Padano

3 spoons

second courses from Italy

Potato and mortadella patties

Potato and mortadella patties

with meat with lactose high in calcium high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Potato and mortadella patties

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

Potato and mortadella patties step 1

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.

Potato and mortadella patties step 2

step 2

Grind aluminum foil, sprinkle with breadcrumbs, remove the excess and make a first layer of potatoes on the bottom.

Potato and mortadella patties step 3

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.

Potato and mortadella patties step 4

step 4

Pour into each pie a little cream that will help the potato baking and will prevent it from drying.

Potato and mortadella patties step 5

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.

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