Potato pie with cotechino ragù heart

Name: Potato pie with cotechino ragù heart
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 6
Ingredients: Potatoes 4.4 lbs; Grana Padano PDO cheese to grate 3.5 oz; Pecorino cheese to grate 3.5 oz; Eggs medium 3; Parsley 1 tuft; Breadcrumbs 2 spoonfuls; Black pepper to taste; Precooked cotechino Modena 2; Celery 1 rib; Carrots 1; White onions ½; Tomato paste 3 ½ tbsp; Red wine 2 tbsp; Sage 2 leaves; Fine salt to taste; Black pepper to taste

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671

Calories per serving

Lactose Free

Energy Kcal 671
Carbohydrates g 41.2
of which sugars g 3.9
Protein g 28.7
Fats g 43.2
of which saturated fat g 16.07
Fiber g 4.6
Cholesterol mg 178
Sodium mg 1514

Difficulty: Easy
Prep time: 25 min
Cook time: 1 h 5 min
Serving: 6
Cost: Low

PRESENTATION

So here's the thing, the Torta di patate con cuore al ragù di cotechino is, like, the ultimate in Italian winter comfort food. Really, it’s a gem. In northern Italy, especially during the holidays, families gather around this potato cake for special occasions. And you know what? It's not just any dish. What makes it super special is the tender layers of potatoes mixed with eggs, cheese, and breadcrumbs that wrap around a warm cotechino ragù.

Cotechino sausage is a classic here—no question—and it’s cooked up with a simple soffritto, creating a filling that’s moist and melts in your mouth. And the best part? People love topping it with golden potato clumps using a sac-à-poche. It’s rustic and elegant. Imagine a kitchen filled with laughter and those amazing aromas, with everyone eagerly awaiting that first crispy slice fresh from the oven. Seriously good.

Whether it's a chilly night or a festive occasion, this Italian recipe makes everyone feel at home. And look, unlike other potato pies, this one really, really showcases the rich flavor of the cotechino filling. It offers a savory taste without being overwhelming. It’s just right when it’s cold outside, or when you're enjoying a holiday meal.

Some regions in northern Italy switch out the sausage or try different cheeses—people love personalizing this traditional Italian dish. For real, if you're a potato fan, you’ll find many similar recipes in Italian cookbooks. This savory potato tart is something folks return to again and again. It works as a centerpiece and has that homey feel showing the best of regional Italian cuisine. And here's the deal—whether it’s a big dinner or just a craving for Italian comfort food, this potato cake is both impressive and cozy, ideal for sharing with friends and family. Can't go wrong.

INGREDIENTS

671

Calories per serving

Ingredients for the potato pie: Potatoes 4.4 lbs (2 kg); Grana Padano PDO cheese 3.5 oz (100 g) - to grate; Pecorino cheese 3.5 oz (100 g) - to grate; Eggs 3 - medium; Parsley 1 tuft; Breadcrumbs 2 spoonfuls; Black pepper to taste

for the cotechino ragù: Precooked cotechino Modena 2; Celery 1 rib; Carrots 1; White onions ½; Tomato paste 3 ½ tbsp (50 g); Red wine 2 tbsp (30 g); Sage 2 leaves; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Potato pie with cotechino ragù heart

To prepare the potato pie with cotechino ragù heart, first prepare the potato-based dough: wash the potatoes under running water, scrubbing them to remove dirt, then place them in a pot, cover with water 1, and cook for at least 30 minutes or until you can pierce them with a fork. When ready, peel them and pass them through a food mill 2, collecting the puree in a bowl. Then add the eggs and grated cheeses 3.

Add the salt and a pinch of pepper, and knead the ingredients with your hands to incorporate the eggs and blend the cheeses 4. Then add finely chopped parsley and breadcrumbs 5. Now that you have the potato dough, set it aside. Start preparing the soffritto for the ragù: take the celery stalk, remove the outer green strings with a vegetable peeler, then cut into strips 6, and finally into small cubes.

Do the same with the carrots, cleaned and trimmed at the ends 7, and then with the peeled and finely chopped onion 8. Place the chopped celery, carrot, and onion in a large pan with a drizzle of oil and add the chopped sage 9. Sauté over low heat, adding a little water if necessary to prevent the vegetables from burning.

Meanwhile, boil the pre-cooked cotechino: take them with the entire casing 10 and place them in a large pot filled with water 11. Cook for about 20 minutes, following the instructions on the package. When ready, drain them in a colander, opening the package and letting all the internal liquid drain 12, being careful not to scald yourself.

Then place the cotechino on a cutting board, gently remove the skin 13, slice them 14 and then finely chop the meat with a knife 15.

Pour the cotechino meat into the pan with the soffritto 16, stir with a wooden spoon. After a few minutes, deglaze with red wine 17, stir and let the wine evaporate. Then add the tomato paste 18 and continue cooking for about 15 minutes.

When the ragù is ready, you can start assembling the potato pie: take an oval baking dish, brush it with a little oil and sprinkle with breadcrumbs 19. Then lay down a layer of potatoes, making it adhere to the edges. Pour the cotechino ragù on top and flatten with the back of a spoon.

Then cover with a layer of potato mixture using a piping bag to create tufts of dough over the entire surface, starting from the edges. When finished, bake in a preheated static oven for 15 minutes at 356°F and then in grill mode for an additional 10 minutes at 392°F (if you have a convection oven, bake for 15-20 minutes at 347-338°F until the surface is golden). Then unmold the potato pie with cotechino ragù heart and serve it hot or warm!