Today’s recipe shows how versatile the new Belmorso Mascarpone Sauce really is. What’s even better is that you don’t have to heat it up; it’s ready to be poured and spread.
More easy and quick ideas for using Belmorso mascarpone sauce:
1. Lazy lasagna (vegetarian or non) featuring layers of pasta, mascarpone sauce, courgette slices, ham and cheese. Bechamel is optional.
2. Brisee pastry layered with potatoes, mascarpone sauce and chicken pieces, topped with grated parmesan and the addition of optional peas.
3. Try a vegetarian ragu with mascarpone sauce instead of regular tomato sauce. Start with the soffritto, then add the mascarpone sauce, let it simmer shortly, and serve on top of your favourite pasta shape.
Gather the ingredients below and let’s make this easy recipe together.
6 normal potatoes (not huge)
250 gr minced beef
2 garlic cloves
Belmorso Mascarpone Sauce – 1 tbsp sauce per potato
Shredded Mozzarella
Oregano
Belmorso EVOO
Wash and boil the potatoes with the skin on or without, for about 10 minutes.
Mince the garlic, mix with the mince in a bowl or directly in the pan, and season with salt and pepper.
Saute’ the mince and garlic with a drizzle of EVOO in a pan.
Drain the potatoes and let them cool.
Add the potatoes to a large dish with baking paper.
Smash each potato using a glass. To avoid the glass sticking to the potato, wet its bottom or drizzle a little EVOO.
Add a tablespoon of Belmorso Mascarpone Sauce to each smashed potato. You might need to add less than a tablespoon if the potato is too small.
Follow with a tablespoon of cooked mince.
Sprinkle the shredded mozzarella.
Add the oregano.
Bake for 20 minutes in a preheated oven at 180 degrees Celsius.
Finish cooking them under the grill for 5 minutes.
Serve with a salad or some vegetables.
White Ragu – Meat Sauce without tomato
