Ingredients with Measurements:
- 1 pound of ground mortadella
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 large potatoes, peeled and sliced
- 1 cup of chicken broth
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Potato peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the ground mortadella to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
4. Add the dried thyme, dried rosemary, salt, and black pepper to the skillet and stir to combine.
5. Layer the sliced potatoes in the bottom of the pie dish.
6. Pour the chicken broth over the potatoes.
7. Spoon the mortadella mixture over the potatoes.
8. In a mixing bowl, whisk together the heavy cream and grated Parmesan cheese. Pour the mixture over the mortadella.
9. Cover the pie dish with aluminum foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown.
11. Sprinkle chopped fresh parsley over the top of the pie.
12. Let the pie cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 27g
- Protein: 21g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- Ground mortadella can be substituted with ground beef or ground pork.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
Variations:
- Add sliced mushrooms to the mortadella mixture.
- Use sweet potatoes instead of regular potatoes.
- Add chopped cooked bacon to the mortadella mixture.
Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- Covering the pie dish with aluminum foil helps the potatoes cook through.
- Letting the pie cool for 10 minutes before slicing helps it hold its shape.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftovers in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a garnish of chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
Troubleshooting advice:
- If the potatoes are not cooked through after the allotted baking time, cover the pie dish with aluminum foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the ground mortadella to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Mortadella is a type of Italian sausage that originated in Bologna, Italy. It is made from finely ground pork and is flavored with spices such as garlic, nutmeg, and black pepper.
Flavor profiles:
- The mortadella adds a salty, savory flavor to the pie, while the potatoes add a creamy, buttery flavor. The Parmesan cheese adds a nutty, salty flavor.
Serving suggestions:
- Serve the pie hot out of the oven with a side salad or roasted vegetables.
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Taste: Savory, Rich, Comforting, Hearty