Boil the potatoes and mash. Add 50g or Parmesan cheese, salt, a sprinkling of nutmeg and mix.
In a pan, put the garlic with a couple of tablespoons of olive oil and once it is hot, add the crumbled sausage. Cook a few minutes. Add the mushrooms cut into slices, season with salt and cook for 15 minutes with the lid. If the mushrooms release a lot of water, turn up the flame to make it evaporate.
Grease a cake tin of 18 cm and uses half the potatoes for a covering of the bottom and the edges. Add the mushroom and sausage mixture on top of the potatoes and then cheese. Add the remains potatoes on top. Add a little olive oil and sprinkle the top with Parmesan cheese. Bake 375 for 30 minutes.
Italy is a dream that keeps returning for the rest of your life – Anna Akhmatova
