Moussaka Mosaic
Servings
4
servingsA Layered Celebration of European Ingredients
Ingredients
2 G Garlic and Herb Butter
25 G Truffle and Irish Butter potato chips, crushed
- Stew
25 G Oil from jar of Organic Dried Cherry Tomatoes
250 G Cotechino Modena PGI, cut into ½-in. slices
200 G Mediterranean appetizer of fried eggplant and peppers
15 G Organic red onion preserve
3 G Paprika (Kalocsai fűszerpaprika-őrlemény PDO)
50 G Organic Dried Cherry Tomatoes, chopped
15 ml Cabernet Sauvignon wine (Slovenska Istra PDO)
- Potato topping
300 G Water
150 G Truffle and Irish Butter Potato Chips, crushed
40 G Garlic and Herb butter
- Garnish
15 G Organic red onion preserve
2 G Sea salt
10 G Truffle and Irish Butter Potato Chips, crushed
1/2 G Paprika (Kalocsai fűszerpaprika-őrlemény PDO)
Directions
- Preheat oven to 425°F.
- Grease a quarter sized hotel pan with the Garlic and Herb Butter from France. Layer the butter with the crushed Truffle and Irish Butter Potato Chips from Ireland. Reserve.
- For the stew: Strain the oil from a jar of EU Organic Certified Dried Cherry Tomatoes. Set the tomatoes aside. Heat the dried tomato oil in a sauté pan over high heat. Add the Cotechino Modena PGI. Sauté, stirring occasionally, until it starts to break down, about 3 minutes.Â
- Add Mediterranean appetizer of fried eggplant and peppers from Bulgaria, and organic red onion preserve from Romania. Cook until the liquid is mostly evaporated. Add the Kalocsai fűszerpaprika-őrlemény PDO or paprika and the chopped EU Organic Certified Dried Cherry Tomatoes and stir.
- Add the Slovenska Istra PDO wine and deglaze the bottom of the pan. Cook until the wine is bubbling and slightly reduced, about 3 minutes. Transfer the mixture to the prepared hotel pan. Reserve.
- For the topping: Bring the water and Truffle and Irish Butter Potato Chips to a boil. Cook on low until the potato chips are mushy.
- Transfer the mixture to a blender. Add the garlic and herb butter from france. Blend until smooth. Spread the potato mixture over the meat and eggplant filling.
- Bake in the preheated oven until the top is browned, 12 to 15 minutes. Let the moussaka cool for 10 minutes.
- Cut the moussaka into 4 rounds and place one piece on a plate. Place dollops of the organic red onion preserve on the plate. Dust the top of the moussaka with Portuguese sea salt and crushed potato chips. Garnish the plate with more of the paprika.
