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| Il gateau appena sfornato |
Ingr. Per 6 persone
1 cavolfiore
4 patate grandi
1 uovo
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| Distribuite il ripieno sul primo strato.... |
8 filetti di Alici sott’olio
100 gr. provola affumicata ( o mozzarella)
10 Olive nere dolci denocciolate
1 cipolla tritata
1 ciuffo Erba cipollina (anche secca va bene)
Olio
Sale
Pepe
Poco burro e pangrattato per la tortiera
COME PROCEDERE:
Lessate le patate e poi schiacciatele con l’apposito
attrezzo. Lessate il cavolfiore in acqua bollente salata, poi scolatelo e
schiacciatelo con una forchetta. In una padella fate soffriggere la cipolla in
3 cucchiai di olio, quando è dorata, aggiungervi il cavolfiore, una macinata di
pepe e fate insaporire bene per 3 minuti. Trasferite i cavolfiori in una
terrina, aggiungete le patate schiacciate e l’uovo, regolate di sale e
mescolate bene fino ad ottenere un composto omogeneo.
Imburrate uno stampo da crostata di medie dimensioni e poi
spolverizzatelo con il pangrattato. Formate
un primo strato di composto facendo attenzione che rivesta completamente il
fondo dello stampo, quindi distribuitevi le olive tagliate a fettine, l'erba cipollina, le
acciughe tagliate a pezzetti e la provola a cubetti.
Coprite il ripieno con un altro strato di patate e
cavolfiori. Cospargete con poco pangrattato e mettete a gratinare in forno
caldo a 200° per 10-15 minuti.
ENGLISH TRANSLATION:
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| Cospargete di pangrattato prima di infornare... |
Ingr. For 6 people
1 cauliflower
4 big potatoes
1 egg
8 fillets of Anchovies in oil
100 gr. smoked Provola (or mozzarella)
10 sweet black Olives (stoned)
1 minced onion
5-6 chives
Oil
Oil
Salt
Black pepper (fresh ground)
Little butter and bread crumb for the stamp.
Little butter and bread crumb for the stamp.
METHOD:
Boil potatoes and mash them with the proper toole.
Boil the cauliflower in salty hot water, then drain and mush it with a fork. In a frying pan saute onion in 3 spoons of oil, when it is golden, add cauliflower, one ground of pepper and saute for 3 minutes.
Transfer cauliflowers into a bowl, then add mushed potatoes and 1 egg, regulate salt and mix well to get an homogeneous mixture. Butter a tart pan of medium dimensions and then dust it with the bread crumb. Form a first layer of mixture watching out that base of stamp is well covered, therefore distribute over it the olives cut in slices, chives, anchovies cut in pieces and diced provola cheese. Cover the stuffing with another layer of potatoes and cauliflowers. Sprinkle with little bread crumb and put in preheated oven (200 C°) for 10-15 minutes.
Boil potatoes and mash them with the proper toole.
Boil the cauliflower in salty hot water, then drain and mush it with a fork. In a frying pan saute onion in 3 spoons of oil, when it is golden, add cauliflower, one ground of pepper and saute for 3 minutes.
Transfer cauliflowers into a bowl, then add mushed potatoes and 1 egg, regulate salt and mix well to get an homogeneous mixture. Butter a tart pan of medium dimensions and then dust it with the bread crumb. Form a first layer of mixture watching out that base of stamp is well covered, therefore distribute over it the olives cut in slices, chives, anchovies cut in pieces and diced provola cheese. Cover the stuffing with another layer of potatoes and cauliflowers. Sprinkle with little bread crumb and put in preheated oven (200 C°) for 10-15 minutes.
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