Lunchbreak: Italian poutine

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Franco Francese

Mattone Restaurant and Bar in LaGrange Park IL

9 E. 31st St. in La Grange Park, IL


Italian Poutine – Cooking Time 14 minutes, Bolognese 1 Hour 40 Minutes

Poutine Ingredients

2 large Russet potatoes, cleaned (mixing bowl with clean water) paper towels

24 ounces of Vegetable oil for frying – Cast iron skillet and oil thermometer

3 ounces shredded Mozzarella (room temperature)

2 ounces of Parmesan cheese freshly grated (room temperature)

4 ounces of heated Bolognese (or more if you like them sopping wet)

3 Tablespoons of Butter

1 Clove of minced Garlic

Salt and Pepper to taste


*Making Bolognese is a long process, so you can forgo making it at home versus buying it at Mattone Restaurant or perhaps any local Italian Restaurant. Our recipe and process are listed below. Have it heated.


Poutine (14 minutes)

Preheat Vegetable oil in a cast iron skillet to 300 degrees.

Leave the skin on and cut the potatoes into long, thin strips. Place into a bowl after cutting with clean water.

Remove fries from the water and dry thoroughly using paper towels.

Fry for 3-4 minutes in a cast iron skillet and remove from the oil into a mixing bowl. Add salt, toss, and set aside. Raise the temperature of the oil to 375.

In a separate fry or sauté pan on high heat, melt butter and combine minced garlic, turn heat to low or remove from heat after combined and let the sauce mixture sit.

Cook the fries again until they reach that brownish gold color. Remove and place into the pan with butter and garlic. Add Salt, Black Pepper, and parmesan cheese, mix well then plate.

Add Shredded Mozzarella, and top with 4 ounces of the hot Bolognese. Allow the cheese to melt then serve.


Bolognese Ingredients and Prep:

½ Cup Carrots – Peeled and Small Diced

½ Cup Celery – Peeled and Small Diced

½ Cup Onion – Peeled and Small Diced

½ Lb. Ground Sirloin

28 Ounces of Peeled Tomato - ground

12 ounces of Tomato Puree

2 Tablespoons of Salt

1 Tablespoon of Black pepper ground

1 clove of fresh minced garlic

 BOLOGNESE (1 hour 40 Minutes)

In a braising pan on high heat, cook all vegetables and ground beef for 8 minutes or until beef begins to brown, stir frequently. Add both tomatoes, salt, pepper, garlic to the braising pan and stir well. Lower the heat to medium low and cover allowing sauce to cook down for approximately 1 hour. Stir from time to time throughout the hour and plan to keep hot for serving.


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