Potato and Sausage Crumble with Stretchy Mozzarella

Method

1. Finely chop the shallot and sauté it in olive oil until softened, adding a little water if needed.
2. Meanwhile, roughly chop the sausage (already removed from its casing).
3. Add the sausage to the pan, increase heat, and brown it well.
4. Add chopped rosemary, deglaze with white wine, season with salt and pepper, then set aside.
5. Boil the red potatoes (with skin) until tender, then mash them directly in a bowl using a potato masher.
6. Let the mashed potatoes cool slightly, then add cornstarch, salt, pepper, grated Grana Padano, and an egg. Mix with a spoon and then by hand until you get a crumbly mixture.
7. Line a springform pan with parchment paper. Spread about half of the potato mixture evenly on the bottom to form the base.
8. Drain the Buffalo mozzarella well and tear it into pieces.
9. Layer: a first layer of mozzarella, then the cooked sausage, then another layer of mozzarella.
10. Crumble the remaining potato mixture over the filling. Drizzle with olive oil, sprinkle with pepper and the remaining grated Grana Padano.
11. Bake in a preheated oven at 200°C (fan mode) for 20 minutes, then switch to grill mode for another 5 minutes until golden and bubbly.
12. Serve hot.