Individual pumpkin sausage and potato gratins - recipe

Recipes / Italian Recipes
 25 Mar 2015   
Subscribe to yellowsaffron for more great recipes ➤ The individual pumpkin sausage and potato gratins make a great appetizer: the sweetness of the pumpkin is complemented by the savoriness of the cheese and the sausage, resulting in a perfect balance between the ingredients! Find this and many more recipes with pictures on the English version of the Giallozafferano App *** First clean the pumpkin and peel the potatoes: remove the tough outer rind; cut the pumpkin into slices, the slices into strips, then the strips into small cubes. Do the same with the potatoes: remove the skin and cut into small cubes; repeat with the other potatoes. Drizzle the extra virgin olive oil into a pan, or a saucepan: heat the oil, then add the diced pumpkin and the potatoes, add salt, pepper and a few thyme leaves. Add some mild vegetable broth, cover with a lid and cook for about 15 minutes. Crumble the sausage in a pan and let it brown, skin removed of course. Use a wooden spoon to break it up and cook until no pink remains. Once the potatoes and pumpkin are cooked, pass them through a potato ricer: here’s the potato and pumpkin mixture. Give a stir, then add the crumbled sausage, but remember to save some for sprinkling on top. Add the grated parmesan cheese, the diced provola cheese, saving some for garnish, and finally a pinch of grated nutmeg. Adjust salt and pepper to taste, if needed, and the mixture is ready! Oil 6 ramekins and dust with breadcrumbs, about 3 ¼ inches (8,5 cm) in diameter and 2 inches (5 cm) high, fill to the top and press down with the back of a spoon. Top each ramekin with the reserved sausage and diced cheese. Now bake at 390°F (200°C) for about 10 minutes. While they are baking, let’s see together the ingredients needed for this recipe! Ingredients For 6 ramekins For the potato and pumpkin mixture - 1 lb (500 g) of potatoes - 1 lb (500 g) of pumpkin - ⅔ cup (150 ml) of vegetable broth - 1 ⅓ tbsp (20 g) of extra virgin olive oil - 2 sprigs of thyme - 1 pinch of salt - pepper to taste For filling - 14 oz (400 g) of sausage - 4 ½ oz (120 g) of provola cheese - ½ cup (50 g) of grated cheese - 1 pinch of salt - pepper to taste - grated nutmeg to taste For brushing - 1 tsp (5 g) of extra virgin olive oil - 2 ¼ tbsp (15 g) of breadcrumbs


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