Schiacciata di Patate with TOMAMI Provence
Provence
vegetarian
starter
easy
Torben Ebert
Ingredients for 4 persons
Hint
- 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.
