Potato Schiacciata
- serving for 3-4
- 1 hour
- oven 12"tart case
For Potato
Main Ingredient
peeled and grated potato 400 g
water 200 ml
plain flour 180 g
Parmesan 60 g
extra virgin olive oil 50 ml
Spice & Herb
fresh chopped rosemary 2 tbsp
Sauce & Seasoning
salt and pepper 1 pinch
Others
Ingredients
Parmesan
extra virgin olive oil
sea salt
Others
parchment paper
Directions
Mix the potato, water, flour, salt, pepper, Parmesan, oil and rosemary in a bowl
Spread thinly over a lined baking tray drizzle with more oil and Parmesan
Bake at 200c for 35-40 mins
Top with sea salt, fresh rosemary, olive oil and a bit more Parmesan
Principles
/
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Potato Schiacciata: a crisp yet chewy Italian flattened bread originally from Tuscany
- Potato batter must be spread thinly to cook properly
credit to chefthombateman