in Italy

Potato flatbread

updated

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Ingredients for 4 servings:

  • 80 g Parmesan
  • 220 g wheat flour type 550
  • 300 ml water
  • 2 tbsp olive oil
  • 1 sprig(s) rosemary
  • e.g. salt and pepper
  • 7 m.-sized potatoes, mainly waxy
  • n. B. Olive oil for drizzling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Finely grate the Parmesan cheese and mix it with the flour, oil, water, finely chopped rosemary, salt, and pepper to form a thin dough. Brush the potatoes thoroughly, thinly slice them with the skin on if possible, add them to the dough, and mix thoroughly. Spread everything on a baking tray lined with baking paper and drizzle with olive oil to taste. Bake in an oven preheated to 200°C (fan oven) on the lowest rack for about 20 minutes. Then move to the middle rack and bake for another 20 minutes, or until the schiacciata is golden brown and crispy. Serve as a starter, side dish, or as a main course with salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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