|7 ounces||Starchy potatoes|
|Salt to taste|
|Butter or oil|
|3½ ounce||Mozzarella cheese;, small cubes|
|2 tablespoons||Parmigiano-Reggiano;, grated|
|Freshly grated pepper|
|Fresh oregano or thyme or rosemary;, chopped|
|Fresh tomato slices;, optional|
|Extra virgin olive oil|
Preheat oven to 475 degrees. Boil, peel and rice or mash potatoes. Work in the flour along with a generous pinch of salt. Spread the potato mixture in a layer ¼ inch think in a baking pan rubbed with butter or oil. Arrange the Mozzarella cubes over potato dough. Sprinkle on Parmesan and a pinch of pepper along with fresh herb of choice. If desired top with fresh tomatoes which have been peeled and seeded. Drizzle a little olive oil over the top.
Bake at 475 degrees until the surface of the torta has browned lightly and the potato dough is crunchy. NOTES : This torta can be served as an antipasti course or as an entree.
Recipe by: Antipasti-Entree
Posted to recipelu-digest by "Susan Mori" <bonaparte@...> on Mar 15, 1998
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