Birds' nests with mashed potatoes
Ingredients
4 persons
Mashed potatoes
- 1 kg potato
- 1 cube of butter
- 1 splash of milk
- pepper
- salt
- nutmeg
Bird's nests
- 4 eggs
- 1 onion, finely chopped
- 1 jar ELVEA Pomo e Legumi
- 2 tablespoons flour
- 1 liter ELVEA Il Puro Passata
- 1 pinch of sugar
- 700 grams of mixed minced meat
- salt and pepper
To bread
- 2 eggs, beaten
- 4 tablespoons flour
- 4 tablespoons breadcrumbs
Preparation
-
1
Peel the potatoes, cut them into pieces, and boil them until tender in salted water.
-
2
Boil the eggs hard for 10 minutes. Then cool them in cold water and peel them.
-
3
Sauté the finely chopped onion in a large knob of butter. Add the ELVEA Pomo e Legumi and let it sauté for a minute. Sprinkle with the flour, stir well and add the ELVEA Il Puro Passata. Let the sauce simmer gently with the lid on for 10 minutes and season with sugar, pepper and salt.
-
4
Divide the minced meat into 4 portions and completely cover each hard-boiled egg with minced meat. Coat the Scotch eggs successively in the flour, the beaten egg, and the breadcrumbs.
-
5
Deep-fry the bird's nests for 5 minutes at 180 °C and then let them cook for another 10 minutes in a preheated oven at 200 °C.
-
6
Drain the potatoes and mash them. Add butter and milk, and season with pepper, salt, and nutmeg.
-
7
Spoon the mashed potatoes onto the plates and spoon the tomato sauce around them. Cut the birds' nests open and place them on top of the mashed potatoes.
