Madalena turtle with a sharp bite

For the Puren

Components

• 1 kg of Asterix potatoes (approximately 6 pieces)
• 1 1/4 cups of tea-flavored milk
• 1/4 cup of finely grated Parmesan cheese
• 2 tablespoons of butter
• One bay leaf
• freshly grated nutmeg, added according to taste
• sodium chloride

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Setup phase

1. Peel the potatoes and cut them into quarters, then place them in a large pot. Fill with water, add 1 teaspoon of salt, the bay leaf, and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for approximately 20 minutes, or until tender—test by piercing with a fork. In the meantime, prepare the filling ingredients.

1. After the potatoes are cooked, reserve 2 cups of the cooking water to use in the filling. Press the potatoes through a colander and allow them to dry for a few minutes. Pour the milk into a glass jar and heat it in the microwave for about 1 minute—this is the key to preventing the puree from becoming watery.
2. Place the hot potatoes back into the dry pan and mash thoroughly using a vegetable masher (or a potato ricer if you prefer). Heat the pan over medium heat and slowly pour in warmed milk, stirring continuously with a whisk until a thick, creamy puree forms. Remove from heat, stir in the butter and grated cheese until well combined. Season with nutmeg, taste, and adjust the salt as needed.

For the distribution and editing

Components

• 500 grams of minced duck
• One onion
• 1 salt stalk (leafless)
• Two garlic cloves
• 2 tablespoons of tomato paste
• 2 tablespoons of Worcestershire sauce
• 2 tablespoons of all-purpose flour
• 1 1⁄2 cups of baking water tea tablets
• One sprig of rosemary
• 3 tablespoons of apple jelly (or any other jelly you prefer)
• extra virgin olive oil
• Add salt and ground pepper gradually to achieve the desired flavor.
• 2 tablespoons of finely grated Parmesan cheese for sprinkling

Ready state

1. Set the oven to 200 °C (moderate heat) and allow it to warm up.

1. Clean, dry, and slice the salt into 0.5 cm pieces (when you reach the thickest part at the base of the stalk, cut it lengthwise in the middle to create slices). Peel and finely slice the pike onion and garlic.
2. Use a large frying pan with high sides on medium heat. Add one tablespoon of olive oil and spread half of the ground meat in small mounds across the bottom of the pan—this helps it brown better without drying out. Cook without stirring for one minute, then flip the pieces with tongs to brown the other side. Season with salt and pepper, then stir for two minutes to break the meat into smaller bits. Move the cooked meat to a bowl and repeat the same steps with the remaining meat.
3. Maintain the skillet over medium heat. Add another tablespoon of olive oil and then the onion. Sprinkle with a pinch of salt and cook for approximately 2 minutes until softened. Add more salt and continue sautéing for an additional 2 minutes. Incorporate garlic, dried rosemary, and tomato paste, stirring for 1 minute to release their aroma. Stir in the wheat flour and mix thoroughly for 1 minute.
4. Add the English sauce and jam, then stir thoroughly. Gradually pour in the water from cooking the potatoes, using the spatula to scrape the bottom of the frying pan and dissolve any burnt bits.
5. Put the meat back into the skillet, reduce the heat, and cook for approximately 5 minutes, stirring occasionally to prevent sticking, until the filling is rich and thick.
6. Place the filling into a rectangular baking dish measuring 30 cm by 20 cm (or one that holds approximately 2.5 liters). Use a spoon to spread the puree evenly over the meat filling, creating mounds, then smooth it out with the back of the spoon to keep the filling from spilling over the puree.
7. Using a fork, carefully create diagonal strips across the surface of the purée in both directions to form a pattern—the rougher and more peaked the purée, the better it will brown. Sprinkle grated Parmesan cheese on top and bake in the oven for around 30 minutes, or until it turns golden brown.
8. Take it out of the oven and serve immediately. Tip: Allow the madalena pie to cool for a few minutes after baking to make slicing easier.