Crumbled potatoes and sausage: a potato pie filled with sausages and provolone, with the potatoes on the surface arranged in tufts that recall the famous crumbled cake. The preparation is simple, not very fast as between the various steps and cooking it takes about 1 hour and a half

Ingredients for a 22 cm cake pan

• 1 kg of potatoes
• 2 sausages
• 2 eggs
• 150 gr of provolone or scamorza cheese
• 3-4 tablespoons of grated Grana
• salt, pepper and oil
• 50 gr of butter
• breadcrumbs

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How to make crumbled potatoes and sausages

1. The first thing to do is to boil the potatoes: put a kg of potatoes rinsed under running water with the skin still in a pan with cold water. We put on the fire and after the boil we let it cook for 20 minutes.
2. Remove the sausages from their outer casing, crumble them and brown them in a pan with a drizzle of oil for a few minutes. Let's keep them aside.
3. Meanwhile the potatoes are cooked, remove the skin and mash them with a potato masher in a large bowl.
4. Add 30 gr of butter, grated Grana Padano, eggs, salt and pepper to the mashed potatoes, mix.
5. We put a sheet of parchment paper on the bottom of the pan, then butter the pan and distribute a layer of breadcrumbs
6. We divide the patete mixture into two halves: one half we distribute on the bottom and at the edges.
7. Add the filling: sausages and provola cubes (dry, or scamorza)
8. We cover the pie with the remaining potato mixture distributed in tufts.
9. On the surface, add a little grated bread and pieces of butter.
10. We bake in a preheated oven at 180 ° for 35 minutes.

And here is your potato pie: the crumbled potato and sausage

WINE PAIRING: White wine with a subtle body such as Bianco del Sannio or Trebbiano di Romagna.

In this blog for wine and liqueur combinations I consulted the site: www.vinacciolo.it

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