Potatoes casserole stuffed with Ragù

potatoes_casseroleThis is a perfect solution for Holiday: you have a main dish, with potatoes and meat all together. Definitely, prepare it in advance: even a day before. After it rested for a while, all the flavor comes out and it’s easier to cut and serve it. A little warmer than room temperature is perfection, in my opinion.

Time: prep 1 hour + 30 cooking

Ingredients:  for  12 portions

  • 2,5 kg potatoes
  • 250 gr Parmesan cheese
  • 2-3 eggs
  • Gouda, Edam  or other cheese in slices ( ~200 gr)
  • Parsley
  • Salt and pepper
  • 350 gr Ragù with peas (Very important: grab it with a strainer, only the no-liquid part!)
  • breadcrumbs
  • olive oil and butter (~20 gr)

You’ll also need a casserole, the one used for lasagna is perfect.

1. Peel, wash and boil the potatoes until they are soft.

2. Smash the potatoes in a big bowl, add two eggs first ( a third later if the mixture is not sticky enough), 150 gr Parmesan cheese, pepper, salt ( quite a lot ), parsley and mix all together with a fork.

3. Grease with olive oil your casserole. Cover the oil-layer with a thin layer of tiny breadcrumbs and start building up your casserole deliciousness.

4.First layer: with the back of your hand press the potatoes mix; Second layer: add your ragu’ equally and spread it all over with the back of the spoon. Third layer: cover with slice of cheese and sprinkle some Parmesancheese all over.

5. Repeat the three layers above and finish with a good amount of breadcrumbs. Final touch to make the top crunchy: tiny-teeny pieces of butter and spray with olive oil.

Cook 20 min at 200°c both up and down heating, then other 10 minutes only the top, grill function.

Let it cool down for a while before serving in order to cut it easily, since it will become more compact.

Buon appetito!!!

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Tuna Sauce Recipe

tuna_sauce_pasta

Time: 7 min

Ingredients: 

  • 1 can tuna in brine ( around 100-120 gr product)
  • 8 pitted green olives
  • 1 tbs Parmesan cheese
  • 2 tbs e.v.olive oil
  • 40 gr feta cheese ( but any kind of soft cheese works, I used Gouda, Edam, Provolone etc)
  • 1 tbs water
  • fresh basil ( around 10 big leaves) (or frozen is still good!)
  • fresh parsley (or frozen is still good!)
  • black pepper
  • some thyme on the top

How to use it:

I use this sauce in different ways: if, like last Sunday, I put it on pasta, I always add some more boiling water  to make it more fluid and saucy. Otherwise, I keep it more dense and I use it as dressing for my Tuna Bruschetta. Another way I use this sauce for is over boiled potatoes, with their heat the sauce melt a little bit and it’s super tasty.

tuna_sauce1. As you can see from the picture above, just toss all the ingredients in a mixer and let the yummyness begins. One tip only: if you are not using a salty cheese like Feta, taste it: maybe it would need a little boost of salt. Add some thyme and pepper on your pasta and…

Buon appetito!!!

 

Potatoes Soup

potatoes_soup

Time: 10 min prep + 25 min cooking

Ingredients: (for 4~6 portions, depends if you use it as main dish or side dish)

  • 700 gr potatoes
  • 5-6 garlic cloves
  • 1 tbs rosemary
  • 1 tbs oregano
  • parsley
  • 1 tbs olive oil
  • pepper and salt

This recipe is amazing against cold weather, such as the one that I am experiencing right now in Dresden. Immediately lift you up :) This is another recipe from my Daddy,very simple and with a strong taste.

1. Peel, wash and cut your potatoes in small chunks, but not too tiny.

2. Put in a big pot with garlic cloves without their skin. Fill your pot up with water till your potatoes are fully immersed. Add 1 tbs rosemary,1 tbs oregano and 1 tbs olive oil.

3. Turn a medium heat and put a lid on. Don’t forget to season it with salt and pepper. Better if you start with small quantities and add more later, when it is almost cooked. Cook for 25 min.When is ready do go, add fresh parsley.

And.. buon appetito :)