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