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Potato millefeuille with mortadella and mozzarella
4
20min
Citterio
This easy millefeuille features layers of thin roasted potatoes, creamy mozzarella, and savory mortadella. A perfect appetizer or quick second course, it brings together crispy textures and delicate flavors in every bite.
Ingredients (serves 4):
4 potatoes (150 g each)
200 g mozzarella
120 g mortadella
1 bunch of rosemary
extra virgin olive oil
salt
rosemary
black pepper
Thinly slice the potatoes and soak them briefly in water. Drain and pat dry. Place them on a baking sheet lined with parchment paper, drizzle with olive oil, season with salt, black pepper, and rosemary. Bake in a preheated oven at 200°C for 10 minutes or until lightly golden.
Cut the mozzarella into small pieces. On each plate, alternate layers of roasted potato, mortadella, and mozzarella to form a tower. Return to the oven for 2–3 minutes, just enough to melt the cheese. Serve hot.
Tagliofresco
According to tradition, the name "Mortadella" comes from the Middle Ages when the mixture was crushed in a mortar. Today, as then, Citterio produces Mortadella Bologna PGI with care and attention, making its quality and aroma unique. Available in three sizes that preserve its just-sliced flavour.
