Potato gratin \"puttanesca\"

Name: Potato gratin \"puttanesca\"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 75 g black olives (without stone); 2 Garlic cloves; 1 collar Spring onions; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 package (500 g) chunky tomatoes; 1 TABLESPOON Capers (glass); 7-10 Tbsp salt, pepper, nutmeg; 6 Stem(s) flat leaf parsley; 4 Protein (Gr. M); 7-10 Tbsp a little + 2 tablespoons butter; 50 g Parmesan (piece); 2 TABLESPOONS Breadcrumbs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

Wrongly, the big sister is "spaghetti puttanesca" so much better known as the potato variant. It is also decorated with spicy tomato sauce and also covers itself with a coat of cheese.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
75 g black olives (without stone)
2 Garlic cloves
1 collar Spring onions
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 package (500 g) chunky tomatoes
1 TABLESPOON Capers (glass)
7-10 Tbsp salt, pepper, nutmeg
6 Stem(s) flat leaf parsley
4 Protein (Gr. M)
7-10 Tbsp a little + 2 tablespoons butter
50 g Parmesan (piece)
2 TABLESPOONS Breadcrumbs

Directions

1
Wash the potatoes thoroughly and cook them with their skins in boiling salted water for about 25 minutes. In the meantime chop olives coarsely. Peel garlic and chop finely. Clean and wash spring onions and cut into fine rings.
2
Heat the oil in a deep frying pan or a wide saucepan. Sauté the garlic and spring onions in it. Sweat tomato paste briefly. Deglaze with chunky tomatoes and 100 ml water, bring to the boil.
3
Stir in olives and capers. Season with salt and pepper. Simmer over a low heat for 7-10 minutes, stirring occasionally. Wash parsley, shake dry, pluck off leaves, chop and stir in.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain, quench and peel the potatoes and press the still warm potatoes through a potato ricer into a mixing bowl.
5
Season with salt and nutmeg. Beat the egg whites and 1 pinch of salt with the whisks of the mixer until stiff. Stir half of the beaten egg white into the potatoes. Fold in the rest of the beaten egg white in portions.
6
Put almost half of the potato mixture into a greased casserole dish, smooth it down. Season tomato sauce again and spread on top. Fill the remaining potato mixture into a piping bag with a large perforated spout.
7
Spray evenly onto the tomato sauce in strips so that the sauce is completely covered.
8
Finely grate the parmesan. Mix with breadcrumbs and sprinkle over the potato mixture. Spread 2 tablespoons of butter in flakes on top. In a hot oven 25-30