Apetina

Materials

• 950g Jersey potatoes (peeled)
• 650g white onions (finely sliced)
• 2 tbsp. Italian olive oil
• 300g Mortadella ham (cut in 2 cm cubes)
• 1tbsp. thyme (finely chopped)
• 300ml vegetable stock
• 220g sour cream
• 1 tbsp. soft brown sugar
• 150g APETINA Cubes
• 100g APETINA Cheese (crumbled)
• salt & white pepper to taste

Method

In a large frying pan, shallow fry the Mortadella in the olive oil until crispy. Remove with a slotted spoon and place on a plate.

Over a moderate heat, cook the onions with the sugar in the residual fat from the Mortadella for approximately 20 minutes until soft and caramelised. Stir occasionally.

Meanwhile place the potatoes in a large saucepan, cover with cold salted water, bring to the boil and cook for about 10 minutes. Drain, and once they are cool enough to handle, slice in 5mm circles. Place in a large bowl and gently mix with the soured cream and thyme. Season with salt and pepper.

Butter a 2ltr shallow ovenproof dish and cover the bottom with half of the potatoes. Sprinkle over the onions, the Mortadella and the cubed APETINA cheese. Cover evenly with the remaining potatoes and pour over the vegetable stock. Sprinkle over the crumbled APETINA cheese and cook in the middle of a pre-heated oven of 200° for approximately 40 minutes, or until golden brown.

Once ready spoon on a plate and serve immediately with a crispy green salad.