Nhocão de forno - Receita prática e deliciosa😋

cheese

🥗Healthier: ricotta

💰Cheaper: cream cheese

Ricotta is lower in fat while maintaining creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and healthier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Place 1 kg of potatoes in a pressure cooker with the skin on, add 1 tablespoon of salt and 1 bay leaf, and cook for 15 minutes once it reaches pressure.

After 15 minutes, drain the potatoes and let them cool slightly before peeling.

In a pan, heat olive oil and sauté 1/2 medium onion until it wilts.

Add 3 cloves of crushed garlic and sauté until golden brown.

Add 2 diced tomatoes and cook until they soften.

Season with black pepper to taste, 1 teaspoon of oregano, and 1/2 teaspoon of cumin.

Add 1/2 sachet of tomato sauce and 1/2 cup of water, and a pinch of sugar to reduce acidity, then simmer for 5 minutes.

Remove the sauce from heat and set aside.

Mash the cooled potatoes in a bowl using a fork or potato masher.

Add 2 tablespoons of butter, 2 eggs, and mix well.

Incorporate 50 grams of grated parmesan cheese, 5 tablespoons of flour, and 1 tablespoon of cornstarch into the potato mixture.

Add 150 ml of warm milk and a pinch of oregano, mixing until combined.

Finally, add 1 teaspoon of baking powder and mix again.

Spread half of the potato mixture in a greased baking dish.

Layer the tomato sauce over the potato mixture, followed by slices of ham and a generous layer of mozzarella cheese.

Cover with the remaining potato mixture and smooth the top.

Bake in a preheated oven at 180°C (350°F) for 30 to 40 minutes.

After 35 minutes, add another layer of tomato sauce and top with more grated parmesan cheese.

Return to the oven for an additional 10 minutes.

Let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens