Friday, January 27, 2012

Chat 'n Dish Tortini Di Patate or Potato Tart

Tortini Di Patate or Potato Tart

I know the idea of using Mortadella in anything other than a sandwich is unusual but I promise you will love this recipe! It’s the kind of dish that makes you say OMG this is fantastic with the very first bite. Mortadella is available at most deli counter in your local market……


3-4 boiled potatoes mashed with a fork

2 T. softened Butter

8 ounces Mozzarella cut into small pieces

¼ Cup Parmigianino grated

4 ounces Mortadella thinly sliced and then chopped fine

4 ounces Fontina cut into small pieces

2 eggs beaten

4 T. Parsley copped

1 t. salt

Olive oil to coat your tart pan

1/2 cup bread crumbs divided


Coat tart pan with olive oil and dust with ½ of the bread crumbs

Mix remaining ingredients together

Spread into tart pan

Top with remaining bread crumbs

Bake in preheated 400 degree oven for 30-40 minutes until golden brown

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Wednesday, January 25, 2012

Chat 'n Dish Spaghetti & Lentils

Spaghetti & Lentils
Serves 4
1 thinly sliced onion
1 T. Butter
1 T. Olive Oil
2 Slices uncooked Bacon diced
1/2 C. Lentils
1/8 t. saffron
8 ounces Spaghetti
2 - 2 1/2 C. Vegetable broth

Saute the onion and bacon in butter and olive oil
Add the lentils and cook for 3 minutes
Add the stock; cook and reduce for 10 minutes
Add the saffron and cook until the lentil are just done, about 10-15 minutes.  You want the sauce to be reduced by half in total.  If your lentils need a little more cooking time, add a bit more veg stock.
Meanwhile cook the spaghetti
When the spaghetti is al dente pull the pasta out of the pan with a large fork (do not drain completely)and add to the lentils
Mix together well for 2 minutes so the pasta absorbs the sauce.
Serve immediately with fresh grated Parmesan


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