“MILLEFEUILLE” of “Gonzaghetta” with herbs and rosemary-flavoured baked potatoes

Ingredients for 4 persons:

“Gonzaghetta“ “coppa” [pork sausage] with herbs . 400 g
Boiled potatoes: 200 g
Butter: 50 g
Parmesan cheese: 30 g
Fresh chopped rosemary: 10 g
Salt: 3 g

PREPARATION:

Peel the potatoes, cut them into 3 millimetres high slices by using a round mould with 5 cm diameter. Cover them with butter by using a brush, then put on them a layer of chopped rosemary and parmesan cheese. Gratinate the potatoes in the oven at 180°C for 10 minutes. Cut the “Gonzaghetta” “coppa” into ½ cm thickness slices, cut it with an aluminium disc and bake the slices for 10 minutes. Create the salted “millefeuille” alternating potatoes layers and “Gonzaghetta” layers until a parallelepiped is obtained. Put the salted Millefeuille” in the centre of a serving dish.

POSSIBLE RECIPE VARIANTS:

Instead of “Gonzaghetta” “Coppa” with herbs it is possible to use: “Perla nera”, “Pancetta Casereccia nera” [bacon]

WINE:

Chiaretto Bardollino D.O.C.

Suggestions for a better tasting:

After removing the thick pork rind, thinly slice. Leave the spice on the product, if you want to obtain a better marked taste. We suggest to slightly remove the upper product layer, in case you want the taste to be dainty.

How to keep:

Keep in its wrapping in the fridge. Once you open the wrapping, cook and eat.

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