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Potato Torte A La Faranto

Chef.at.Home's picture
Ingredients
For the sauce
  Olive oil 3 Tablespoon
  Onion 1 Small, chopped
  Celery stick 1⁄2 , chopped
  Garlic 2 Clove (10 gm), crushed
  Canned chopped tomatoes 16 Ounce (1 Can)
  Tomato paste 1 Tablespoon
  Bay leaf 1
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Chopped fresh parsley 1 Teaspoon
For the potatoes
  Potatoes 3 Cup (48 tbs), peeled and cubed
  Butter/Margarine 1 Tablespoon
  Milk 2 Tablespoon
  Egg 1 , beaten
  Salt 1⁄4 Teaspoon
  Plain flour 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Mozzarella cheese 1 Cup (16 tbs), grated
  Grated parmesan cheese 3 Tablespoon
Directions

Pre-heat the oven to 350°F and grease an ovenproof dish.
Make the sauce first - the longer ahead you make it, the better it tastes.
Heat the oil in a saucepan and saute the onions, celery, and garlic together until lightly browned.
Then add the tomatoes, the tomato paste and the bay leaf, and simmer over a very low heat for 45 minutes.
Add the basil, oregano and parsley for the last 10 minutes of simmering time.
Boil the potatoes until soft (about 25 minutes).
Put them in a mixing bowl and mash them together with the butter, milk and egg.
Add the salt and flour and work the mash together very well.
Press the potato mixture into the bottom and sides of the gratin dish to a thickness of 1/2 inch.
Sprinkle with the olive oil and bake this potato shell for 15 minutes.
Pour the sauce into the baked potato shell to a depth of 3/4 inch and sprinkle the Mozzarella and Parmesan over the sauce.
Bake for 10-20 minutes, until the cheeses are bubbly and the edges of the potato are lightly browned.

Recipe Summary

Method: 
Baked
Ingredient: 
Potato

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