John Myers
Ingredients for 4 servings:
- 400 g potatoes, mostly waxy
- 1 cauliflower, approx. 1 kg
- 2 tbsp oil for frying
- 1 onion(s)
- 1 clove(s) garlic
- 1 tbsp tomato paste
- 150 g smoked turkey breast (in one piece)
- 500 ml tomato(s), chopped (ready-made product)
- oregano
- 1 tbsp capers (or 10 olives, pepper-stuffed)
- 200 g cheese for grating
- 4 tbsp milk or cream
- Chives for sprinkling (alternatively basil)
- Thyme
- Fat for the mold
- Salt
- pepper
- Sugar
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Peel the potatoes and boil them in salted water for about 15 minutes. Trim the cauliflower, divide it into florets, and boil them in salted water for 10 minutes. Sauté the finely diced onion and garlic in the oil, add the tomato paste, diced turkey breast, and chopped herbs (fresh or dried), and sauté briefly. Pour in the diced tomatoes, add the capers (or the olives sliced into rings), and season with salt, pepper, and sugar. Preheat the oven to 225°C (425°F). Grease a baking dish, cut the potatoes into 1/2 cm thick slices. Mix the grated cheese with milk or cream. Pour 1/3 of the tomato mixture into the dish and arrange the potato slices on top in a shingle-like layer. Add half of the cheese mixture. Arrange the cauliflower florets on top, then add the remaining tomato sauce and cheese. Bake for 20 minutes, then sprinkle with chopped fresh herbs. Serve immediately.
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