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Schiacciata di Patate with TOMAMI Provence

Schiacciata di Patate with TOMAMI Provence
Recipe Schiacciata di Patate with TOMAMI Provence from Torben Ebert

Ingredients for 4 persons

  • 5 medium-sized potatoes (mainly waxy)
  • 100g Parmesan cheese (grated)
  • 2 tbsp Tomami Provence
  • 200g flour (405)
  • 300g cold water
  • 1 sprig of rosemary
  • olive oil
  • salt, pepper

Preparation

Mix the Parmesan, flour, Tomami Provence and cold water to form a homogeneous dough.            

Season lightly with salt and add the plucked rosemary sprigs.

Cut the potatoes into thin slices using a mandoline (or kitchen knife) and add to the batter. Fold in thoroughly.

Preheat the oven to 190°C.

Spread the mixture evenly in a thin layer (approx. 0.5 cm) on a baking tray lined with baking paper. Drizzle with a few drops of olive oil.

Bake in the oven for approx. 40 minutes. Leave to rest for a few minutes before adding the necessary crunch.

Serve as a flavoursome starter, as an accompaniment to dips or as a base for canapés.