Flow rate
Second courses
Duration
60 minutes
Difficulty
Easy
Ingredients
- 7/8 medium sized potatoes
- 1 small onion
- 300 g of sausage pulp
- ½ glass of white wine
- 200 g of Occelli® in Chestnut leaves
- Occelli® butter to taste
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Preparation
Tasty and succulent, the millefeuille of potatoes, sausage and Occelli® in chestnut leaves is an alternation of layers rich in flavour and with different consistencies: the softness of the potatoes, the strong flavour of the melted Occelli® in chestnut leaves and finally the intense flavour and more “solid” consistency of the sausage.
A balanced and decidedly rich second course, perfect to serve as a single dish!
Procedure
Wash and peel the potatoes. Using a mandolin, cut them into thin slices and season with salt, pepper and extra virgin olive oil. Set them aside.
Now prepare the sausage. After finely chopping the onion, let it brown in a pan with a little oil.
Then add the sausage pulp to the soffritto, crushing it and mixing it with a wooden spoon to break it up well and combine it with the soffritto.
At this point, raise the heat a little, pour in the wine, let it evaporate and cook the sausage for 7-8 minutes, after adding a little water. During cooking, stir every now and then and add a little more water, in case the sausage dries out too much. At the end, season with salt and pepper to taste.
Meanwhile, cut the Occelli in chestnut leaves into rather thin slices (or, if you prefer, you can grate it).
When the sausage is ready, grease a baking dish with a drizzle of oil and start creating the various layers of the millefeuille: first arrange a layer of potatoes and cover it with slices of Occelli in chestnut leaves. On the cheese you will instead form a layer of sausage. Continue like this (layer of potatoes, Occelli in chestnut leaves, sausage) until you run out of ingredients.
Adjust the quantities of ingredients so as to create uniformly seasoned layers and finish with the potato slices.
Place flakes of Occelli® butter on the final layer of potatoes.
The millefeuille is ready to be cooked: bake it in a preheated oven at 180°C, for approximately 25-30 minutes (it should be golden brown on the surface, but soft on the inside).
