Potato torta - torta di patate

Yield: 6 Servings

Measure Ingredient
7 ounces Starchy potatoes
1¼ cup Flour
\N \N Salt to taste
\N \N Butter or oil
3½ ounce Mozzarella cheese;, small cubes
2 tablespoons Parmigiano-Reggiano;, grated
\N \N Freshly grated pepper
\N \N Fresh oregano or thyme or rosemary;, chopped
\N \N Fresh tomato slices;, optional
\N \N 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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