Prátaí agus Glasraí Mashed Meánmhara Casserole le Feta

Peel the potatoes and cook them in salted water until soft. In the meantime, peel the onions for the vegetables and dice them like the bacon. Heat the oil in a pan and fry it. Clean and wash the zucchini and peppers, cut into cubes. Add to the onion and bacon mixture and fry. Peel and finely chop the garlic, add to the pan. Steam everything al dente, then stir in the paprika pulp and deglaze with the chopped tomatoes. Simmer over medium heat for about 10 minutes. Turn off the stove and stir in the feta. Season to taste with the spices and sugar, then add the herbs.

Preheat the oven to 190 degrees (top and bottom heat). For the puree, puree the dried tomatoes, 1 teaspoon tomato oil, pickled peppers, pecorino cheese and herbs in the universal food processor. Season to taste with the spices. Peel and dice the red onion and clove of garlic. Heat 1 teaspoon butter and steam both in it until translucent.

Drain the cooked potatoes and let them steam out briefly. Season warm milk with vegetable stock. Roughly chop the potatoes, add the milk gradually, and mash everything into a fluffy puree. Mix in the onion-garlic mixture and the pureed tomatoes well, then fold in the remaining butter. Season again with the spices.

Put the vegetable and bacon mixture in a baking dish and smooth the puree on top. Sprinkle evenly with the feta and spread flakes of butter on top. Bake in the oven for about 30 minutes and enjoy. Bon Appetit.

Tastes great as a main course or as an accompaniment to fish and meat dishes.