Ingredients
2 pounds (1 kg) of potatoes
1 pound (450 gr) of ground veal
1 carrot
1 bell pepper
2 celery sticks
½ cup of sun dried tomatoes
Garlic, onions and spices to taste
1 jar of tomato sauce
Parmesan cheese shredded
Capers and Black olives for decoration
Salt and Pepper to Taste
Preparation
Pill the potatoes and boil until they are ready. Make a mashed potato (you can add salt, butter and milk to taste). However, don’t make puree too soft, it has to have a good consistency. Chop into small pieces carrot, bell pepper, celery and place it on a skillet. Add veal, olive oil and start cooking. Stir fry the combo over medium heat for 15 minutes, add spices and crashed garlic. Add tomato sauce, sun dried tomatoes and close skillet with a lead. Let it cook on low heat for another 10 minutes. Let veal stuffing cool off a bit. In a casserole dish add olive oil and make sure it is spread all over the dish. Make a layer of potatoes (as a base, not too thin but not too thick). Add your stuffing and put the second layer of potatoes on top. Sprinkle parmesan cheese on top. Pre-hit the over to medium. Place your dish to the oven for 5-7 minutes. Take it out and let it cool off before serving. Decorate your plates with capers, olives and greens.
