Buon appetito!
Patata di Bologna
Ingredients
4 persons
- 1.5 potatoes
- 1 onion, chopped
- 33.5 milliliter white wine
- 460 Gram Elvea Passata Nature
- twigs sprig of rosemary
- 1 cloves sprig of rosemary
- 1 body Oak leaf lettuce
- 8 slices mortadella
- olive oil
- salt
Preparation
-
1
Cook the large potatoes whole, with the skin still on, in salted water until tender.
-
2
Sauté the onion in a dash of olive oil. Deglaze with the white wine, then add the passata. Season with a pinch of salt and a few sprigs of fresh rosemary. Let simmer on a low heat.
-
3
Remove the potatoes from the pot and cut them into thick slices of +- 2 cm. Heat a dash of olive oil in a pan on the stove. Add a clove of garlic and then fry the potato slices in it until golden brown on both sides.
-
4
Remove the leaves from the head of salad and mix them in a bowl with a dash of olive oil, salt and pepper.
-
5
Divide the tomato sauce among plates. Arrange a crispy slice of potato, slices of mortadella and a few leaves of lettuce on top. Finish with some rosemary.
