Oven-baked food with kaiser
To prepare a delicious meal, we start by dealing with the potatoes. We choose medium-sized potatoes, carefully peel them, and cut them into cubes. We place them to boil in a large pot with cold water, adding a teaspoon of salt to enhance the flavor. The boiling takes about 15-20 minutes, until they become soft but not overcooked. Once they are ready, we drain them well and transfer them to a large bowl. Here, we add the diced butter and warm milk, mixing with a whisk or a potato masher until we achieve a smooth and creamy puree. We season with salt and add freshly chopped parsley, which will bring a note of freshness and flavor.
To prepare the sauce, we start by finely chopping a large onion. We put it to sauté in a pan with a little oil over medium heat, stirring occasionally to prevent it from burning. After a few minutes, when it becomes translucent and starts to brown, we add the diced kaizer and muscle. We fry everything for about 5 minutes, until the meat is nicely browned. Then we add the tomato purée, season with salt, freshly ground pepper, and a bay leaf. We let the sauce simmer on low heat, covered, for 10 minutes, so that the flavors meld and the sauce thickens.
While the sauce is cooking, we take care of the bread. We take a few slices of bread (preferably rustic bread) and crumble them, making sure to leave larger pieces to add texture to the dish. In a separate bowl, we melt a little butter and pour it over the bread crumbs, mixing them well so that each piece is evenly coated.
Now that we have all the components ready, it is time to assemble the dish in the oven-safe dish. We start with a generous layer of mashed potatoes, spreading it evenly on the bottom of the dish. Over the puree, we add the kaizer and muscle mixture, distributed evenly. Then, we add the bread crumbs, covering the meat well. On top, we place the slices of mozzarella, which will melt and brown beautifully in the oven.
We preheat the oven to 220 degrees Celsius and place the dish inside for about 20 minutes, until the cheese melts and turns golden. As time passes, the inviting aroma will spread throughout the kitchen. Finally, we serve the dish hot, alongside pickled cucumbers, which will add a crunchy contrast and a note of acidity. This combination perfectly blends the rich flavors and creamy texture of the puree, making this dish an excellent choice for a family meal or a special occasion.
Ingredients: For 2-3 people (depends on how big): Mashed potatoes: - 6 potatoes - butter, milk - salt - parsley Kaiser sauce: - 150 g kaiser + 150 g pork tenderloin (I used tenderloin because kaiser is quite fatty and it wasn't good for my gallbladder) - 1 onion - 150 ml broth - salt, pepper - 1 bay leaf Crust: - 5 slices of store-bought toast bread or if not, well-toasted slices of bread - 2 tablespoons melted butter - slices of mozzarella or cheese
