Bizcocho madalena

To prepare the puree

Components

• 1 kilogram of Asterix potatoes (approximately 6 pieces)
• 1 1/4 teaspoons of milk
• 1/4 cup of finely grated Parmesan cheese (tea grade)
• 2 tablespoons of butter
• One blonde
• freshly grated nutmeg, added to taste
• season with salt as desired

Setup phase

1. Peel and chop the potatoes into medium-sized pieces, then place them in a pot. Add one teaspoon of salt and a bay leaf, cover with water, and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for approximately 20 minutes until the potatoes are tender—test with a fork. In the meantime, take the opportunity to separate the filling ingredients.

1. After the potatoes are cooked, turn off the heat and set aside 2 cups of the cooking water for the filling. Mash the potatoes through a sieve and let them sit for a few minutes to drain. In the meantime, pour the milk into a glass jar and heat it in the microwave for about 1 minute—this is the secret to preventing the puree from becoming runny.
2. While the potatoes are still warm, press them through a juicer over a dry pan. Place the pan over medium heat and slowly incorporate the warmed milk, stirring with a wire whisk to achieve a creamy texture. Add the butter and stir until it melts. Remove from heat and blend in the grated cheese. Season with nutmeg to your preference, then taste and adjust the salt as needed. Transfer the mixture to a bowl and set aside.

For stuffing

Components

• 500 grams of minced duck meat
• One onion
• One carrot
• Two garlic cloves
• Three anchovy fillets
• Half a tea cup of frozen peas (approximately 80 grams)
• 2 tablespoons of tomato paste
• 2 tablespoons of all-purpose flour
• 2 cups (tablets of baking water tea)
• 1 tablespoon of soy sauce
• 1 tablespoon of red wine vinegar
• Two sprigs of thyme
• A small amount of ground clove, about a pinch.
• oil as desired
• Add salt and ground pepper gradually, adjusting to taste.
• finely grated Parmesan cheese, to sprinkle as desired

Ready state

1. Set the oven to 200 °C (moderate heat). Using a paper towel, evenly coat a heat-resistant dish measuring approximately 30 cm by 20 cm with a thin layer of olive oil.

1. Peel the carrot and grate it using the fine side of the grater. Peel and finely chop the onion and garlic.
2. Heat a medium pan over medium heat. Add 1 tablespoon of olive oil and the ground meat. Season with a pinch of salt and sprinkle with wheat flour. Cook for approximately 10 minutes until the flour browns and the meat is cooked, stirring occasionally with a spatula to break up the ground meat.
3. Move the golden meat to a bowl and leave the pan on medium heat. Pour in an additional 1/2 tablespoon of olive oil and add the onion. Season with salt and cook for about 1 minute until it softens. Add the grated carrot and cook for another 2 minutes to blend the flavors. Stir in the garlic and anchovy, cooking for 1 minute.
4. Pour the tomato extract into the pan and stir thoroughly. Dilute with water and use a spatula to scrape the bottom of the pan, dissolving the flakes. Add the soy sauce, vinegar, and clove powder, then cook until it reaches a boil.
5. Once it reaches a boil, put the meat back into the pan. Add the peas and soaked thyme, then stir. Lower the heat and cook for approximately 10 minutes, occasionally stirring to prevent sticking, until the filling becomes thick and rich.
6. Place the stuffing into the ovenproof dish greased with olive oil and top it with the reserved mashed potatoes—use the back of a spoon to evenly cover all the meat. Use a fork to create marks on the surface of the mash, then sprinkle with grated cheese to achieve a nicely browned, rustic gratin.
7. Place the refractory in the oven and bake for approximately 20 minutes until it turns golden brown. Take it out of the oven and serve the pie.

Purchase only what is necessary

Store

Set includes 4 stainless steel cookware pieces from Zwilling

Tramontina 8″ chef’s knife

Bamboo stopper with a handle, Maxwell & Williams

Oxo potato juicer

Collection of stainless steel bowls, Euro Inox

Cuisipro four-sided grater

Descascador da marca Oxo

Staub silicone scraper

Set of 6 shallow bowls, Pink pepper design