Potato pie with sage

Ingredients for 3 servings:

• 1 carrot(s)
• 1 onion(s)
• 1 handful of sage
• 300 g Salsiccia finocchio (Italian sausage with fennel)
• 1 handful of parsley
• 1 ball of mozzarella
• 1 kg potatoes
• some butter
• 50 ml dry white wine
• 100 ml vegetable stock
• 1 egg(s)
• 50 ml extra virgin olive oil, or more if desired
• salt and pepper
• Fat for the mold
• 50 g gratin cheese
• 1 handful of pine nuts, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Pistaccio di Patate with Salvia

Finely chop the carrot and onion. Roughly chop the sage. Cut the salsiccia into slices about 1 cm thick. Finely chop the parsley and mozzarella. Boil the potatoes, let them cool slightly, and then peel them. Sauté the onions, carrots, and sage in a little butter, then add the salsiccia and cook everything together for about 15 minutes. It should get some color. Add the white wine and let it boil down, then add the vegetable stock. Release the toasted aromas from the bottom of the pan and simmer slightly. There shouldn’t be too much liquid. Mash the potatoes, add the egg and parsley. Slowly add the olive oil while stirring until the mash is creamy. Use more olive oil if necessary. Season with salt and pepper. Place half of the potatoes in a greased baking dish, then a layer of mozzarella, then the salsiccia, carrot, and sage mixture, and then another layer of mozzarella. Use the remaining potatoes as the final layer. Sprinkle the gratin cheese and chopped pine nuts over the pie. Bake in a preheated oven at approximately 200°C (top/bottom heat) for about 15-20 minutes. Serve with a glass of Bianco di Custoza.