| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Potatoes |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe by: Antipasti-Entree
Posted to recipelu-digest by "Susan Mori" <bonaparte@email.msn.com> on Mar
15, 1998
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”