Potato Pie with Cotechino Ragù Heart
Category: Main Dish
Serves: 1 large pie
Cuisine: Italian
This hearty and savory Italian dish, Torta di Patate con Cuore al Ragù di Cotechino, is the ultimate comfort food. It combines a rich, flavorful potato crust with a succulent cotechino sausage ragù center. Perfect for a satisfying meal, the combination of soft mashed potatoes, savory cheeses, and the deep flavor of cotechino creates a dish that’s truly a showstopper.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 2 kg |
| Grana Padano (DOP) Cheese | 100 g |
| Pecorino Cheese | 100 g |
| Eggs | 3 |
| Parsley | 1 bunch |
| Breadcrumbs | 2 tbsp |
| Black Pepper | To taste |
| Cotechino Modena (pre-cooked) | 2 sausages |
| Celery | 1 stalk |
| Carrot | 1 |
| White Onion | ½ onion |
| Tomato Paste | 50 g |
| Red Wine | 30 g |
| Sage | 2 leaves |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 650 kcal |
| Protein | 28 g |
| Carbohydrates | 72 g |
| Fat | 24 g |
| Saturated Fat | 8 g |
| Fiber | 5 g |
| Sodium | 800 mg |
| Cholesterol | 120 mg |
Instructions
-
Prepare the Potato Dough:
- Start by washing the potatoes under running water, scrubbing away any dirt. Place them in a pot, cover with water, and bring to a boil. Add salt and a pinch of black pepper to the water.
- Once the potatoes are tender, drain and let them cool slightly. Peel the potatoes while still warm, then mash them with a fork or potato masher.
- In a large mixing bowl, incorporate the eggs, grated Grana Padano, grated Pecorino, chopped parsley, and breadcrumbs into the mashed potatoes. Mix well until the ingredients are thoroughly combined and the mixture is smooth.
-
Prepare the Cotechino Ragù:
- Begin by preparing the vegetable soffritto. Clean the celery by peeling off any tough strings and then dice it into small cubes. Do the same with the carrot, peeling it and chopping it into small pieces. Finely chop the onion.
- Heat a bit of oil in a large skillet over medium heat. Add the diced celery, carrot, and onion to the pan along with the chopped sage. Sauté gently, adding a splash of water as needed to prevent the vegetables from burning. Cook until they are soft and golden.
- While the vegetables are cooking, take the pre-cooked cotechino sausages and boil them in water for about 20 minutes, following the package instructions. Once done, remove them from the water, carefully peel off the casing, and slice the cotechino into small pieces.
- Add the sliced cotechino to the sautéed vegetables and stir well to combine. Let the mixture cook for a few minutes. Then pour in the red wine and let it simmer until the wine evaporates.
- Stir in the tomato paste and cook for another few minutes, allowing the flavors to meld together. Set the ragù aside once it’s well combined.
-
Assemble the Potato Pie:
- Preheat your oven to 180°C (350°F). Grease an oval baking dish with a bit of olive oil and dust it with breadcrumbs.
- Spread a layer of the potato mixture in the bottom of the prepared baking dish, pressing it gently to form a base. Make sure the edges of the dish are covered too.
- Pour the cotechino ragù mixture on top of the potato base, spreading it evenly across the surface.
- Use a piping bag (or simply a spoon) to add a layer of the remaining mashed potato mixture on top of the ragù, forming small peaks around the edges.
-
Bake the Potato Pie:
- Place the dish in the preheated oven and bake for 15 minutes at 180°C (350°F). After this, switch to the grill function and bake for an additional 10 minutes at 200°C (392°F), or until the top turns golden and crispy.
- If you are using a convection oven, bake for about 15–20 minutes at 175–170°C (340–340°F) to achieve the same golden, crispy top.
-
Serve:
- Once the potato pie is golden and bubbling, remove it from the oven and let it rest for a few minutes before serving. This dish is best served warm, either fresh from the oven or at room temperature.
- Enjoy your Torta di Patate con Cuore al Ragù di Cotechino as a hearty, comforting meal perfect for any occasion.
Tips:
- You can prepare the ragù ahead of time and store it in the fridge for up to 2 days. This makes assembling the pie quicker when you’re ready to bake.
- For a more indulgent version, consider adding a layer of melted mozzarella or provolone cheese inside the pie for an extra creamy texture.
- If you prefer a vegetarian version, you can swap the cotechino with a savory mushroom ragù or lentil-based filling.
This Torta di Patate con Cuore al Ragù di Cotechino is a perfect dish to showcase Italian culinary traditions while offering a comforting and filling meal. Ideal for family gatherings, potlucks, or special dinners, this recipe brings together simple ingredients in a unique way that will leave everyone at the table asking for more!
