Yield: 6 Servings
|7 ounces||Starchy potatoes|
|\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