“Millefoglie” pastry

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Course

Appetizers

Portions

4 servings

Preparation time

2 hours

Product used

Mortadella Bologna IGP

Recipe

Preparation

Boil the potatoes for 8 minutes, let them cool and peel them.
Cut the potatoes into thin slices.
Cut the cheese into cubes.
Cut mortadella into strips.
On the bottom of the pan put 20g of breadcrumbs, then put a layer of potatoes and salt them.
Season with fontina, mortadella and Parmigiano Reggiano.
Cover with another layer of potatoes and flavour again with fontina, mortadella and Parmesan cheese.
End with breadcrumbs.
Bake at 180 degrees for 30 minutes, until the surface is golden brown.
Serve hot or warm.

Credits

Recipe created by Sara Boccacorsi blog.giallozafferano.it/cucinaconsara, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium

Ingredients

800g potatoes
10g salt
150g Mortadella Bologna IGP
100g Parmesan cheese
40gr breadcrumbs
100g fontina cheese

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