Ingredients

• Olive oil or oil
• 1 medium onion, chopped
• 2 cloves of minced garlic
• 1 chopped tomato
• 400 grams of roasted Tuscan sausage cut into cubes (leftover from barbecue)
• 3 tablespoons of tomato paste
• Water as needed
• Salt to taste
• Black pepper to taste
• 2 tablespoons of chopped parsley

PUREE

• 2 tablespoons of butter
• ½ cup of fresh cream
• 3 cups of cooked and mashed potatoes
• Salt to taste
• Black pepper to taste

OTHER INGREDIENTS

• 1 cup of grated mozzarella
• ½ cup of biquinho pepper

Preparation Mode

in a pan with olive oil or oil, sauté the onion, garlic and tomato. Add the sausage and brown well. Add the extract and water and let it settle. Adjust the salt and finish with black pepper and parsley.
For the puree, melt the butter together with the cream. Add the potato and mix well until it forms a smooth puree. Adjust the salt and season with black pepper to taste.
On a platter, arrange the sausage and puree on top. Place the biquinho pepper and mozzarella on top. Bake until golden.