Potato torta - torta di patate
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Starchy potatoes |
| 1¼ | cup | Flour |
| 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 | ||
Directions
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