7 oz Starchy potatoes
1 1/4 c Flour
Salt to taste
Butter or oil
3 1/2 oz Mozzarella cheese;, small
-cubes
2 tb 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 1/4 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.
Yields
6 Servings
